Description
Rich Cinnamon Swirl Pumpkin Brioche Bread delivers a soft, buttery texture with a sweet, spiced center. This bread is perfect for those new to enriched doughs.
Ingredients
- 1/4 cup milk
- 2 teaspoons active dry yeast
- 1 tablespoon sunflower oil or other neutral oil
- 1/2 cup pumpkin puree (canned)
- 3 tablespoons granulated sugar
- 2 eggs at room temperature
- 2 3/4 cups all-purpose flour
- 1 teaspoon sea salt
- 4 tablespoons unsalted butter, cubed and chilled (for dough)
- 5 tablespoons unsalted butter, melted (for filling)
- 1/2 cup light brown sugar
- 2 teaspoons cinnamon
Instructions
- Heat milk until just warm. Stir in yeast; let it dissolve until bubbly.
- Combine oil, pumpkin puree, sugar, and eggs in a stand mixer bowl. Whisk until smooth, then add the milk mixture.
- Add flour and salt. Mix with a dough hook on medium-low speed for 5 minutes until the dough forms.
- Add chilled butter pieces slowly while kneading on low speed until fully incorporated, about 5 minutes. The dough should be smooth and slightly tacky.
- Transfer dough to a lightly oiled bowl, cover, and rest at room temperature for 30 minutes. Cover tightly and refrigerate to proof overnight.
- Butter a 9×5-inch loaf pan and line it with parchment paper, brushing the parchment with butter.
- On a floured surface, roll the cold dough into a rectangle about twice the length of your loaf pan, 1/4 inch thick.
- Brush the dough with melted butter, leaving a 1-inch border at the top. Mix brown sugar and cinnamon; sprinkle evenly over the butter and press gently.
- Roll the dough tightly into a log, seam side down. Cut crosswise into two smaller logs. Place them in the prepared pan side by side or in an X shape.
- Pat down the dough slightly. Let it rise at room temperature until doubled, about 1 hour.
- Preheat your oven to 350°F (175°C). Brush the loaf with melted butter.
- Bake for 40 minutes, or until the top is deep golden brown and the loaf sounds hollow when tapped.
- Cool the bread in the pan for 20–30 minutes. Remove and let it cool completely before slicing.
Notes
- Letting the dough chill overnight improves texture and flavor.
- Store covered at room temperature for up to 4 days.
- Freeze for up to 2 months.
- This bread is ideal for making pumpkin French toast the next day.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American