Print

Rich cinnamon swirl pumpkin brioche bread Recipe

Rich cinnamon swirl pumpkin brioche bread Recipe
Print Recipe

★★★★★

5.2 from 10 reviews

This rich cinnamon swirl pumpkin brioche bread combines the soft, buttery texture of brioche with the warm flavors of cinnamon and seasonal pumpkin puree. Perfect for breakfast or an indulgent snack, this bread is elevated by a generous cinnamon-sugar swirl baked into tender, pumpkin-infused dough.

Ingredients

Scale

For the Brioche Dough

  • 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 the Cinnamon Swirl and Finishing

  • 5 tablespoons unsalted butter (melted)
  • 1/2 cup light brown sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Activate the Yeast: Heat the milk until just warm to the touch (not hot). Stir in the active dry yeast and let it dissolve and bubble lightly while preparing the remaining ingredients.
  2. Mix Wet Ingredients: In the bowl of a stand mixer, combine the sunflower oil, pumpkin puree, granulated sugar, and eggs. Whisk together until smooth and well incorporated.
  3. Combine Dough Ingredients: Add the warm milk with yeast to the pumpkin mixture and stir until just combined. Then add all the flour and sprinkle the sea salt over it. Mix on medium-low speed using a dough hook. The dough may seem floury and crumbly at first but continue mixing for about 5 minutes until it comes together into a rough dough.
  4. Incorporate Butter: As the dough begins to pull from the bowl’s sides, add the chilled cubed butter gradually. Continue kneading on low speed until all the butter is fully incorporated and the dough is smooth and slightly tacky, about 5 more minutes.
  5. First Proof: Turn the dough out onto a lightly floured surface and fold it into a ball. Place it into a large oiled bowl. Let the dough rest uncovered for 30 minutes at room temperature, then cover with plastic wrap and refrigerate overnight to proof slowly.
  6. Prepare Pan and Filling: Melt 5 tablespoons of butter. Use some of it to grease your loaf pan, then line the bottom and longer sides with parchment paper with overhang for easy removal. Brush the parchment with the remaining melted butter.
  7. Shape the Dough: Roll the chilled dough onto a lightly floured surface into a rectangle twice as long as your loaf pan and about 1/4 inch (6 mm) thick. Brush the dough with melted butter, leaving a 1-inch border on the top long edge.
  8. Add Cinnamon Sugar Swirl: Mix the light brown sugar with cinnamon and sprinkle evenly over the dough. Press down gently to help it adhere.
  9. Roll and Slice: Roll the dough tightly into a log starting from the bottom edge with the buttered side up. Place the seam side down on the counter; use a dough scraper if it sticks. Slice the log in half crosswise to make two smaller logs.
  10. Arrange in Pan: Place the two logs into the prepared loaf pan side by side or stacked in an X shape to create swirls. Press lightly to fill the pan evenly.
  11. Second Proof: Allow the shaped dough to rise at room temperature until doubled in size, about 45-60 minutes depending on ambient temperature.
  12. Bake the Brioche: Preheat oven to 350°F (175°C). Brush the risen loaf with additional melted butter. Bake in the center rack for about 40 minutes until deeply browned and hollow sounding when tapped.
  13. Cool Before Serving: Let the bread cool in the pan for 20-30 minutes, then use the parchment overhang to lift it out. Cool completely on a wire rack before slicing and serving to retain the soft crumb.

Notes

  • Use room temperature eggs to ensure even mixing and good dough texture.
  • Cold butter is crucial for the brioche dough to incorporate properly without melting prematurely.
  • Proofing the dough overnight in the refrigerator helps develop flavor and improves texture.
  • The shape of the logs in the pan (side by side or overlapping) affects the cinnamon swirl pattern.
  • Allow the bread to cool completely before slicing to prevent it from becoming gummy.
  • Store any leftovers wrapped tightly at room temperature for up to 2 days or freeze for longer storage.

Nutrition

Keywords: pumpkin brioche, cinnamon swirl bread, pumpkin bread, brioche recipe, fall recipes, cinnamon bread, homemade bread

Find it online: https://servedbynora.com/rich-cinnamon-swirl-pumpkin-brioche-bread-recipe/