Rich Cinnamon Swirl Pumpkin Brioche Bread Recipe

Soft, pillowy pumpkin brioche filled with cinnamon brown sugar. This fall treat is made with pumpkin juice from a can.  


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

Step 1

Make Dough Heat milk in the microwave or burner until warm to the touch. Add yeast and let it dissolve and bubble while you finish. Mix oil, pumpkin puree, sugar, and eggs in a stand mixer. Whisk smooth.  


Step 2

Add milk and stir briefly. Mix with a dough hook on medium-low speed after adding all the flour and salt. It will appear like too much flour at first, but mix for 5 minutes and it will come together.  

Step 3

Adding cold butter as dough pulls away from sides. Continue kneading on low speed for 5 minutes to incorporate all the butter. Smooth, slightly sticky dough.  

Step 4

On a lightly floured surface, fold the dough into a ball. Transfer it to an oil-brushed big basin. After 30 minutes at room temperature, cover the bowl with plastic wrap and refrigerate overnight to proof.  

Step 5

Shape bread First, ready the pan. Melt 5 tablespoons of butter for the filling and butter your loaf pan. For easy bread lift-off after baking, line the bottom and longer sides with parchment paper, leaving some overhang.   

Step 6

Brush parchment with butter. Set aside. Remove the dough from the fridge, lightly flour your work surface, and roll it into a rectangle twice the length of the loaf pan and 1/4 inch (6 mm) thick.  

Step 7

Brush melted butter on the dough, leaving a 1 inch (2.5 cm) border on the top longer side of the rectangle.  

Step 8

Sprinkle brown sugar and cinnamon over dough and pat it down. Roll the dough tightly into a log with the seam on the bottom. If it sticks to your counter, raise and roll it with a dough scraper.  

Step 9

Cut the log in two. Lay logs side-by-side or X-shaped in pan. Both bake the same, however the later has more cinnamon layers in the middle. Fill pan edges with lightly patted logs. Cold dough and kitchen may take an hour to double at room temperature.  

Step 10

Bake As the dough rises, preheat the oven to 350°F (175°C). Brush more melted butter on bread before baking. For 40 minutes, bake the bread until the top is deep brown and hollow when tapped in the center.  

Step 11

Baked bread should cool in the pan for 20–30 minutes. Remove and cool before eating.  

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