Pumpkin Brioche Swirled with Pecan Filling is fall. It has all the feels, flavors, and texture of what fall should be.
The pumpkin adds just the right backdrop for that pecan filling. It just all works. Trust me, you will want to try this.
What is Brioche?
There are a few things that make brioche different than your regular loaf of bread. For one, it is an egg-rich dough. Meaning there are a lot of eggs.
It is also heavy in butter. The butter is added slowly over about a 15 minute period of time.
It is also best to give this dough a cool rise. While this means it takes longer than the average bread to make, this is also good as you can make it ahead of time. The cool rise makes the dough so much easier to work with and enhances the flavors.
- Active dry yeast
- Warm water
- Whole wheat flour
- All purpose flour
- Softened butter
- Brown sugar
- Pumpkin puree
Ingredients for the pecan filling:
- Melted butter
- Brown sugar
Making the Brioche Dough
Start by activating your yeast. In this recipe, it is with warm water. Remember you don't want the water to be too hot or too cool, only warm to the touch.
It should only take a couple of minutes to activate and will appear frothy and bubbly.
Next, add in your ingredients minus the butter. Mix for about a minute, then start adding in your butter. Add it in about 1 tablespoon per minute or 2. Give it plenty of time to mix in before adding the next tablespoon in.
Also, make sure your butter is soft. It will not knead in if it isn't.
The goal here is to mix your dough well enough that it forms a "window". When the dough is stretched gently it will for a window you can almost see-through. Now, one thing to note, when you are using whole grains, it will not be as smooth as when you use all refined grains.
Preparing the Pecan Filling
Before you pull out your dough, get the filling ready. Add all ingredients to a food processor, or blender. Pulse until it is blended well.
Forming the Pumpkin Brioche with Pecan Filling
Now, remove the dough from the refrigerator. I made 3 loaves with mine. You could also make 2 really large loaves if you prefer.
Divide your dough into 3 sections. Roll each section into a rectangle that is about 12x18 inches.
Spread the filling on each section, remember to leave almost an inch at the bottom for attaching once you have rolled it.
Now, roll each section just like you would a cinnamon roll, and pinch to close.
Cut a slit right down the middle. Then twist the 2 sides around each other. Make sure the cut sides are facing up. This will create the prettiest loaf.
Prepping For Baking
You can skip the egg wash step, but it makes the top so beautiful and shiny, I would make sure it happens!
The egg wash I use is a simple mix- 1 egg and about 3-4 tablespoons milk. Mix this well and brush generously on your loaf. Now, when I say generously, don't use too much. You don't want scrambled eggs on your loaf. 🙂
The Finished Pumpkin Brioche Swirled with Pecan Filling
Bake until golden brown. I'm totally going fangirl, but aren't these so beautiful?!?
The slices of bread are just as beautiful. My family went crazy over this! I am telling you, not only is the pumpkin brioche with pecan filling beautiful, but it tastes amazing too!!
Another closer look.
- This Cranberry Orange swirl Loaf is just wonderful too.
- What about this Raspberry swirl Loaf?
- If you are looking for something savory, this Herb swirl loaf is just delicious!
- Bosch Stand Mixer If you are in the market for a new mixer, I cannot recommend this enough!!
- Tupperware to store the dough in.
- Bench Knife A favorite when I am working with bread dough
- Cuisinart Food Processor
- Baking pans
- Cooling Racks
Pumpkin Brioche with Pecan Honey Filling
- 1 tablespoon active dry yeast
- ½ cup warm water
- 2 cups whole wheat flour
- 3.5-4.5 cups all purpose flour
- 4 eggs
- ½ cup softened butter
- ⅓ cup brown sugar
- 1 teaspoon salt
- 1 ⅓ cup pumpkin puree I used the canned stuff, but the real stuff is awesome if you have the time!
Pecan Honey Filling
- 1 cup pecans
- 6 tablespoons melted butter
- ⅓ cup brown sugar
- ½ cup honey
- 1 ½ tablespoon cinnamon
- 1 teaspoon cardamom
- ½ teaspoon nutmeg
- 1 teaspoon cloves
- 1 egg
- 2 tablespoon milk
- For the dough, start by activating the yeast. Add the yeast to the warm water. Make sure the water is just warm to the touch, too hot and it will kill the yeast. Too cool and it won't activate very quickly. This should take about 3-5 minutes. Next, add remaining ingredients to mixing bowl. Remember the flour is a variable. You will want the dough to be tacky (slightly sticky), but now too sticky. Anytime you make whole wheat breads, you always want your dough to be a little sticky, as the wheat absorbs plenty of moisture when it rises and bakes. Mix for about 5-7 minutes. Transfer the dough to a large enough container it can double in. Make sure and spray the container first. Place in fridge and let it rise overnight. You can let it rise at room temp that same day, but I prefer to refrigerate as it is so much easier to work with after a cool rise. Now, the next day we should be ready to go! Combine all your ingredients for the pecan filling in food processor or blender until it is fairly smooth and well combined. Set aside. Line 2 baking sheets with parchment and set aside.Pull your dough from the fridge. On a lightly floured surface place your dough. Cut into 6 even pieces. This is enough to make 3 good-sized loaves, and for each loaf you need 3 pieces. Roll each piece into a 12x18 inch rectangle. Spread the pecan filling on each piece, just as you would with cinnamon rolls, leaving the 1 inch at one long end without the filling. You will need that one inch to be able to pinch the roll closed. Roll each roll up carefully lengthwise. Pinching closed. Cut each rolled log in half lengthwise, right down the middle This will open up your roll and show the layers. Now,roll the 2 sections together, trying to make sure and keep the cut sides facing up. Carefully place each loaf on a baking sheet or loaf pan. Cover and let it double in a warm place. Towards the end of the rise, preheat your oven to 350 degrees. Combine the egg and 2 tablespoons milk. Brush the loaves with the egg wash and place in the oven. Once it is preheated and the bread is risen, place in oven.It will take about 35-50 minutes to bake. You will want it to be a dark golden brown. If you want to take the temp on the bread, the loaf should finish between 180-200 degrees. Remove from oven. Let me just tell you right now, your house will smell amazing. It will be so hard to not cut into the loaf the second it comes out of the oven. If you can, wait at least 10 minutes. If not, go for it!! This makes the best breakfast bread, french toast, bread pudding, you name it, this works for everything!!Now, sit back and enjoy. You deserve it!!
Great question. There are a few reasons for the overnight cool rise. First, it makes a tacky dough SO much easier to work with! Second, when you chill a dough overnight it creates a depth of flavor you won't get with a quick, warm rise.
Without a doubt, yes. If after roasting it is still a little watery, blend the pumpkin well, then add to a pan. Cook over medium heat, mixing frequently until the water is absorbed.
Yes, of course. I love walnuts in here as well. Almonds would be great, juts make sure and grind them finely. Almost any other nut you can think of would be great as well.
Yes, yes they can. Here is my recommendation though, make this recipe into 3-4 loaves. The 2 loaves it made were BIG. It will be more work, but really beautiful results!!
The beautiful thing about this is it is great for make ahead, ready to bake the day of with minimal effort. You can store this is the fridge for up to 4 days. Just know the flavor will change a bit, think a very, very mild sourdough flavor.