This Pumpkin Spice Brioche Loaf is a soft, fluffy bread filled with cozy fall flavors. The sweet pumpkin and warm spices like cinnamon and nutmeg make every slice taste like a hug on a chilly morning. The brioche texture is buttery and light, making it perfect for breakfast or a snack.
I love how this loaf fills the kitchen with the smell of autumn while it’s baking—it’s like a little celebration of the season. One of my favorite things to do is toast a slice and spread a bit of butter or cream cheese on top; it makes the flavors even more special. I always find myself reaching for just one more slice!
Whether you’re sharing it over coffee with friends or enjoying it on a quiet weekend, this pumpkin spice brioche loaf feels like a cozy treat that reminds me why fall is my favorite time of year. It’s simple to make but feels extra thoughtful, which always gets compliments from anyone lucky enough to try it.
Key Ingredients & Substitutions
Flour: All-purpose flour works great here for structure and softness. If you want a lighter crumb, you can try bread flour, but all-purpose keeps it tender enough.
Pumpkin Puree: Use plain canned pumpkin, not the pie filling which is sweeter and spiced. Fresh pumpkin puree works too if you have it. It adds moisture and the signature fall flavor.
Butter: Softened unsalted butter enriches the dough and gives the brioche its tender crumb. If you’re avoiding dairy, try a plant-based butter, but expect a slight texture change.
Spices: Cinnamon, nutmeg, ginger, and cloves create that pumpkin spice magic. You can adjust the amounts or add allspice or cardamom for a twist.
Yeast: Active dry yeast needs to be proofed or mixed with warm liquid to activate it. Instant yeast can be used directly but might speed up rise times.
How Do You Achieve a Soft, Fluffy Brioche Dough with Pumpkin?
Making brioche can be tricky because it’s rich and sticky. Here’s how to handle it easily:
- Mix dry ingredients first: Combine flour, yeast, sugar, salt, and spices before adding wet ingredients. This ensures even distribution.
- Incorporate wet slowly: Add pumpkin, milk, eggs, and vanilla gradually while mixing on low speed to avoid a mess and to form a cohesive dough.
- Add butter gradually: Don’t dump it all at once—adding softened butter bit by bit ensures it blends smoothly.
- Knead thoroughly: Knead on medium speed until dough is elastic and only a little sticky. This can take about 8-10 minutes with a mixer.
- Be patient with rising: Brioche rises slower because of the fat content. Let it double in a warm spot for a full 1.5 to 2 hours.
Following these tips helps your dough be soft yet strong enough to create beautiful swirls and a light crumb in the finished loaf!
Equipment You’ll Need
- Stand mixer with a dough hook – I find it makes kneading easier and ensures even mixing of the rich dough.
- Measuring cups and spoons – helps you measure ingredients accurately for the best results.
- Rubber spatula – perfect for scraping down the sides of bowls and handling sticky dough.
- 8×4-inch loaf pan – the ideal size to shape and bake your brioche for a nice, even rise.
- Pastry brush – makes it easy to add that shiny egg wash before baking.
- Kitchen towel or plastic wrap – for covering the dough during the rising phases to keep it warm and moist.
Flavor Variations & Add-Ins
- Swap pumpkin puree for sweet potato or carrot puree for different veggie flavors and colors.
- Add chocolate chips or chopped nuts to the dough for extra texture and sweetness.
- Sprinkle a cinnamon sugar layer before rolling for an extra sweet, crunchy swirl.
- Fold in dried cranberries or raisins for a touch of fruit within the bread.
Pumpkin Spice Brioche Loaf
Ingredients You’ll Need:
For The Dough:
- 3 1/4 cups (390g) all-purpose flour, plus more for dusting
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup (50g) granulated sugar
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
- 1/3 cup (80ml) whole milk, warmed
- 3 large eggs, at room temperature, divided
- 8 tbsp (113g) unsalted butter, softened and cut into pieces
- 1 tsp vanilla extract
For The Egg Wash:
- 1 egg beaten with 1 tbsp water
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, then about 2-3 hours total for rising times and baking. You’ll spend about 1.5 to 2 hours waiting for the first rise and another 45 minutes to an hour for the second rise before baking. Baking itself takes around 35-40 minutes. The total hands-on time is under 30 minutes, with the rest being wait and bake time.
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In the bowl of a stand mixer fitted with the dough hook, combine 2 cups of flour, yeast, sugar, salt, cinnamon, nutmeg, ginger, and cloves. Stir these dry ingredients together well.
2. Combine Wet Ingredients:
In another bowl, whisk together the pumpkin puree, warm milk, 2 eggs, and vanilla extract until smooth. Slowly add this pumpkin mixture to the dry ingredients while mixing on low speed. Let it combine into a dough.
3. Add Butter and Flour:
Slowly add the softened butter pieces one at a time, mixing well after each addition. Then, gradually add the remaining flour in 1/2 cup portions. Keep mixing and kneading on medium speed for 8-10 minutes until the dough becomes smooth, elastic, and only slightly sticky. Add flour sparingly if needed.
4. First Rise:
Transfer the dough to a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot until it doubles in size, about 1.5 to 2 hours.
5. Shape the Dough:
Punch down the risen dough and place it on a floured surface. Roll it into a 12” x 10” rectangle. If you like, sprinkle cinnamon sugar over the dough for extra flavor. Roll the rectangle tightly into a log and pinch the seam closed. Cut the log lengthwise down the center to make two long pieces. Twist these together with the cut sides facing up to show the pretty spiral.
6. Second Rise:
Place the twisted dough into a greased 8×4-inch loaf pan. Cover it loosely and let it rise again until puffy, about 45 minutes to 1 hour.
7. Bake:
Preheat the oven to 350°F (175°C). Brush the loaf gently with the egg wash to make the crust shiny and golden. Bake the loaf for 35-40 minutes until the top is deep golden brown and a toothpick inserted in the center comes out clean. If it browns too fast, cover it loosely with foil partway through baking.
8. Cool and Serve:
Let the loaf cool in the pan for 10 minutes, then move it to a rack to cool completely before slicing. Enjoy plain or toasted, with butter or cream cheese for an extra treat!
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree because pumpkin pie filling is sweeter and already spiced, which can throw off the balance of flavors and texture. If you do use pie filling, reduce added sugar and spices accordingly.
Can I Make This Dough Without a Stand Mixer?
Absolutely! You can mix and knead the dough by hand. Use a large bowl to combine ingredients and knead on a lightly floured surface for about 10-15 minutes until smooth and elastic, though it will take a bit more effort.
How Should I Store Leftover Pumpkin Spice Brioche?
Store leftover slices in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To refresh, lightly toast or warm in the oven for a few minutes before serving.
Can I Freeze This Brioche Loaf?
Yes! Wrap the cooled loaf tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the fridge, then warm slices in a toaster or oven before enjoying.