Pumpkin Brioche Bread with Pecan Filling

5 from 13 votes

This flavorful bread is a perfect fall treat. The complex flavors of the pecan filling add the best compliment to this lovely bread.

Prep Time15

Cook Time20

resting time1

Total Time1 35

Course: Bread

Cuisine: American

Keyword: Brioche recipes, pumpkin brioche

Servings: loaves

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!

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 the remaining ingredients to the mixing bowl except the butter. Mix for 1 minute.
Start to "dot" in the butter in 1 tablespoon increments. Add in 1 tablespoon and let it mix for about 45 seconds. Add in the next and let it mix in. Once all the butter is added, let it mix for about 7 minutes until the dough is smooth.
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.

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 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 the oven is preheated and the bread has risen, place it 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.
When ready, 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!!

Don't skip the egg wash step. It makes the top so beautiful and shiny, I would make sure it happens!
So many ways to use pumpkin brioche. This makes the best breakfast bread, french toast, bread pudding, you name it, this works for everything!!
Remember the flour is a variable. You will want the dough to be tacky (slightly sticky), but not too sticky.
Whole wheat absorbs more moisture so when working with whole wheat bread, you always want your dough to be a little sticky after mixing so there is plenty of moisture while the bread is rising and baking.