Pumpkin Pie Brioche

I don’t know what happened last Friday meteorologically, but whatever it was, all of a sudden, it was most definitely fall. Saturday morning at the farmers market, I could have used my gloves and knit hat. Even though the thermometer was still registering around 50, it felt much colder. Most of the summer produce is coming to an end at the farmers markets, and while you can still get a few pints of raspberries and strawberries, and ears of corn haven’t totally disappeared, for us, this time of year is all about winter squash, Brussels sprouts, and kale.

It’s also time to start thinking about those Thanksgiving recipes. While for many, Thanksgiving is all about the dinner, for me, Thanksgiving breakfast is king. Too often preparations for the day take precedence, but I always try to carve out twenty minutes or so for coffee and something sweet. Last year, we made Pumpkin Pie Cinnamon Rolls to rave reviews, but this year, I wanted something a little different.

This brioche is a healthy version of a usually egg and butter laden recipe. Even though brioche tends to be one of the more complicated breads to make, this recipe, from Healthy Bread in Five Minutes a Day is simple and delicious.

Pumpkin Pie Brioche, from Healthy Bread in Five Minutes a Day

Makes 2 loaves.

• 3 cups white whole wheat flour (we used a hard red wheat flour)
• 4.5 cups all-purpose flour
• 1.5 Tbsp yeast
• 1 Tbsp kosher salt
• 2 Tbsp Vital Wheat Gluten (Bob’s Red Mill sells this)
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1.25 cups lukewarm water
• 4 large eggs
• 1/2 cup honey
• 3/4 cup neutral flavor oil or melted butter
• 1.75 cups pumpkin puree
• Egg wash (1 egg beaten with 1 Tbsp water)
• Sprinkle of sugar

1. Mix the flours, salt, yeast, vital wheat gluten, and spices in a large bowl with a lid.
2. In another bowl, mix the water, eggs, honey, oil or butter, and pumpkin puree with a spoon.
3. Add the wet ingredients to the dry ingredients and mix well with a large spoon. Do not knead.
4. Cover the container and let it sit out at room temperature for 2-4 hours, or until the dough doubles in size and then falls.
5. Refrigerate the dough for at least two more hours or up to five days.
6. When ready to bake, butter a loaf pan.
7. Dust the top of the dough with flour and cut a two pound hunk of dough.
8. Quickly form the dough into a ball and place it in the loaf pan.
9. Cover with plastic wrap and let rise for 1:45-2:00 hours.
10. Preheat the oven to 350.
11. Brush the top of the loaf with egg wash and sprinkle with sugar.
12. Bake for 40-50 minutes, or until the loaf is golden brown and firm.
13. Cool the loaf on a wire rack. Serve cool.

Notes: This is a nice medium density bread. It is a bit richer than a standard loaf of bread, and the spice mixture gives it a fabulous aroma. It cuts well, and I think it would make lovely French Toast. We’ll be trying that this weekend and we’ll let you know the results. Serve this bread with some Golden Glenn Cinnamon butter or pair it with our kabocha and bacon soup.

Related posts:

• Pumpkin Hazelnut Bread Last Friday was a beautiful day. The sun was shining,...
• Easy Beer Bread I’m not a baker. I keep saying that. It’s a...
• Pumpkin Pie Cinnamon Rolls There’s just something about an ooey gooey cinnamon roll. Well,...
• Freshly Baked Bread Have you ever walked by a bakery right when the...

Tagged as: Bread, pumpkin