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–+ servings

sugarsalted.com

Rich cinnamon swirl pumpkin brioche bread

Soft, yeasted pumpkin brioche filled with swirls of cinnamon brown sugar. Made with canned pumpkin puree and just perfect for Fall.
Prep 40 minutes
Cook 40 minutes
Rest time 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings 1 loaf

Ingredients 
US | M

For the dough
  • 1/4 cup milk
  • 2 teaspoons active dry yeast
  • 1 tablespoon sunflower oil or other neutral oil
  • 1/2 cup pumpkin puree I use 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 filling
  • 5 tablespoons unsalted butter melted
  • 1/2 cup light brown sugar
  • 2 teaspoons cinnamon

Instructions

Make the dough
  • Heat milk in the microwave or on the stove just until it’s warm (and not hot) to the touch. Stir in yeast and allow it to dissolve and lightly bubble while you do the rest.
  • Combine oil, pumpkin puree, sugar and eggs in the bowl of your stand mixer. Whisk until smooth.
  • Stir in milk, just until combined. Add all of the flour and sprinkle it with salt, then mix on medium-low speed, using a dough hook attachment. It’ll look like you have too much flour at first, but keep mixing for about 5 minutes and it’ll all come together.
  • As the dough starts to pull from the sides, add cold butter. Then keep kneading on low speed until all the butter is incorporated, about 5 minutes. The dough will be smooth and slightly tacky.
  • Scrape the dough onto a lightly floured surface and fold it into a ball. Transfer it to a large bowl that you previously brushed with oil. Allow it to rest at room temperature for 30 minutes, then cover the bowl with plastic wrap and transfer it to the refrigerator to proof overnight.
Shape the bread
  • First prepare the pan. Melt 5 tablespoons of butter for the filling and use some of that to butter your loaf pan. Line the bottom and longer sides with parchment paper, leaving some overhang, for easier lift-off when the bread is baked. Brush the parchment with butter too. Set aside.
  • Take your dough out of the refrigerator, lightly flour your work surface and roll out the dough into a rectangle, about twice the length of your loaf pan and about 1/4 inch (6 mm) thick.
  • Brush the dough with melted butter, leaving a 1 inch (2.5 cm) border at the top longer side of your rectangle.
  • Mix brown sugar with cinnamon, then sprinkle it all over the dough and pat it down. Tightly roll the dough into a log, making sure that the seam is on the bottom. If it’s sticking to your counter, lift and roll it with a dough scraper.
  • Slice the log in two crosswise, so that you get two smaller logs. Put the logs into your prepared pan - place them side by side or one over the other to form an X shape. Both bake the same, the latter just gives you more cinnamon layers in the middle.
  • Pat down the logs slightly, so the dough fills up the pan on all sides. Let it rise at room temperature until doubled (this will take up to an hour, depending on how cold the dough and kitchen are).
Bake
  • Preheat the oven to 350°F (175°C) as the dough rises. Brush the loaf with extra melted butter before baking. Bake in the center of the oven for 40 minutes or until the top is deep brown and the bread sounds hollow as you tap it.
  • Remove the bread from the oven and allow it to cool inside the pan for 20-30 minutes. Then pull it out and allow it to cool completely before eating.

Notes

Equipment (find my favorites in my shop)
  • You need a 9x5 inch (23x13 cm) loaf pan for this bread. A similar sized loaf pan is good too. 
  • A dough scraper is invaluable in this recipe, it helps you lift the dough as you roll it, if it sticks to the counter.
 
Tips:
This dough is really soft and moist (thanks to all the pumpkin puree). Letting it proof slowly in the refrigerator not only gives it better flavor, but makes it a lot easier to work with. If you can’t wait overnight, let it chill for at least 4 hours, until it’s really cold and stiff.
The bread is very pillowy when baked, so let it cool completely before you cut into it or you risk squishing it. It stays soft and perfect for days.
Keep the pumpkin brioche at room temperature, covered with plastic wrap, sandwich paper or some foil. Eat within 4 days or freeze for up to 2 months. You can also use it to make pumpkin french toast.