The Pumpkin Spice Brioche Loaf is a soft, fluffy bread that’s packed with warm fall flavors. With cinnamon, nutmeg, and all those cozy pumpkin spices swirling through the tender, buttery brioche dough, it feels like autumn wrapped up in a loaf. The slight sweetness and rich texture make every slice a little treat that’s perfect for any time of the day.
I love making this loaf on a chilly weekend morning. There’s something so comforting about the smell of pumpkin spice baking in the kitchen that just makes the whole house feel cozy and inviting. I usually slice a thick piece and toast it lightly, then spread some butter or cream cheese to melt over the warm bread. It’s simple but hits all the right spots.
This brioche loaf is also fantastic for sharing. Whether you bring it to a brunch table or slice it up for holiday guests, everyone seems to enjoy the gentle pumpkin flavor mixed with the soft, pillowy bread. Sometimes I like to add a handful of raisins or pecans for a little extra texture, but it’s just as wonderful plain. It’s definitely become one of my favorite ways to say hello to fall!
Key Ingredients & Substitutions
Flour: All-purpose flour works great here, giving the loaf a soft but sturdy texture. For a slightly lighter brioche, you can try bread flour. Whole wheat flour can be added for a heartier loaf but use just half to keep the bread tender.
Pumpkin Puree: Fresh or canned pumpkin puree both work well. If using canned, pick plain pumpkin (not pie filling). You can swap pumpkin for sweet potato puree for a different but still delicious flavor.
Butter: Unsalted butter adds richness and tenderness. Make sure it’s soft but not melted before adding. For dairy-free, try a plant-based butter substitute with a similar fat content for best texture.
Yeast: Active dry yeast is easy to find and reliable. Instant yeast can be used but skip proofing and add directly to dry ingredients. Don’t forget to check your yeast is fresh so your dough rises well!
Pumpkin Pie Spice: This blend brings the warm, cozy flavor. You can make your own by mixing cinnamon, nutmeg, ginger, cloves, and allspice. Adjust the spices to your preferred taste; some like more cinnamon, others more nutmeg.
How Do You Get the Brioche Dough Just Right for Soft, Fluffy Bread?
Brioche dough is rich and sticky due to eggs and butter. Here’s how to handle it for perfect texture:
- Use a stand mixer with a dough hook if you can—it’s easier to knead sticky dough consistently.
- Add butter little by little after the flour and wet ingredients start to come together—this helps the dough absorb the fat evenly.
- Knead the dough for 8-10 mins until it’s smooth and elastic. It will feel soft and slightly sticky—that’s normal. Resist adding too much extra flour to keep it tender.
- Let the dough rise in a warm spot, covered, until doubled. This can take 1.5 to 2 hours. Avoid rushing this step; it’s key for good texture.
- Handle gently after the first rise to keep the air bubbles that make brioche light.
Following these tips makes your pumpkin spice brioche tender, fluffy, and full of flavor every time!
Equipment You’ll Need
- Stand mixer with a dough hook – I love it because it makes kneading the sticky dough so much easier and more consistent.
- Mixing bowls – you’ll need a large one for proofing the dough and a small one for whisking the wet ingredients.
- Bench scraper or sharp knife – handy for turning out and dividing the dough, especially when twisting the loaf.
- 9×5 inch loaf pan – this shape helps the loaf bake evenly and gives it a nice structure.
- Baking sheet and parchment paper – useful if you want to add a sugar sprinkle or extra topping before baking.
- Pastry brush – makes it easy to evenly apply the egg wash for a shiny crust.
- Wire rack – to cool the bread properly once it’s baked.
Flavor Variations & Add-Ins
- Mix in chopped nuts like pecans or walnuts for crunch and extra flavor.
- Add dried fruit such as raisins or cranberries to the dough before shaping – they pair nicely with pumpkin spice.
- Swirl in some cream cheese or pumpkin butter before rolling into the loaf for a richer, tangy surprise.
- Top with a sprinkle of coarse sugar or additional pumpkin pie spice for extra sweetness and visual appeal.
How to Make Pumpkin Spice Brioche Loaf
Ingredients You’ll Need:
Main Dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tbsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, cloves, allspice)
- 1/2 cup warm whole milk (about 110°F/43°C)
- 3/4 cup pumpkin puree (canned or fresh)
- 4 large eggs, room temperature
- 10 tbsp unsalted butter, softened, cut into pieces
- 1 tsp vanilla extract
Topping and Finish:
- 1 tbsp brown sugar (optional, for sprinkling on top)
- Egg wash: 1 egg beaten with 1 tbsp water
Time Needed
This recipe takes about 20 minutes for mixing and kneading, plus 2 to 2½ hours for the two rising periods combined. Baking takes about 35-40 minutes, and cooling adds another 10 minutes before slicing. Overall, plan for about 3 hours from start to finish.
Step-by-Step Instructions:
1. Combine Dry Ingredients:
In a large mixing bowl of a stand mixer fitted with a dough hook, add the flour, sugar, salt, yeast, and pumpkin pie spice. Mix briefly just to combine the dry ingredients well.
2. Mix Wet Ingredients:
In a separate bowl, whisk together the warm milk, pumpkin puree, eggs, and vanilla extract until smooth and well blended.
3. Make the Dough:
With the mixer on low, slowly add the wet mixture to the dry ingredients. Mix until it forms a rough dough.
Then increase speed to medium and add softened butter one tablespoon at a time, mixing well after each addition. Knead for 8 to 10 minutes until the dough is smooth, elastic, and slightly sticky. If it’s too sticky, add a little flour, one tablespoon at a time.
4. First Rise:
Transfer the dough to a large greased bowl. Cover it with plastic wrap or a damp cloth and let it rise in a warm place until doubled in size—about 1.5 to 2 hours.
5. Shape the Dough:
Once risen, punch down the dough gently and place it on a lightly floured surface. Roll it into a 12 x 18 inch rectangle.
Sprinkle a bit more pumpkin pie spice and brown sugar evenly on top for extra flavor.
6. Roll and Twist:
Roll the dough tightly from the long side into a log, pinching the seam closed.
Cut the log lengthwise into two halves with a sharp knife to expose layers inside.
Twist the two halves around each other, keeping the cut sides facing up. Tuck the ends underneath to fit into a greased 9×5-inch loaf pan.
7. Second Rise:
Cover loosely and let the dough rise again until puffy and nearly doubled, about 45 to 60 minutes.
8. Bake:
Preheat your oven to 350°F (175°C).
Brush the top of the loaf with egg wash for a shiny, golden crust. Sprinkle a little brown sugar on top if you like.
Bake for 35 to 40 minutes until the loaf is deep golden brown and sounds hollow when tapped.
9. Cool and Serve:
Remove the loaf from the oven and let it cool in the pan for 10 minutes.
Then transfer to a wire rack to cool completely before slicing.
Slice and enjoy the soft, rich pumpkin spice brioche! It’s delicious on its own or with a bit of butter, cream cheese, or honey.
Store tightly wrapped at room temperature for 2-3 days, or freeze slices for longer storage.
Can I Use Frozen Pumpkin Puree?
Yes! Just thaw it completely in the fridge or at room temperature before using. Make sure it’s well drained if watery to avoid altering the dough consistency.
Can I Make This Brioche Loaf Without a Stand Mixer?
Absolutely. You can knead the dough by hand on a floured surface for about 15-20 minutes until smooth and elastic. It requires a bit more effort but works just as well.
How Should I Store Leftover Brioche?
Keep leftover slices tightly wrapped at room temperature for up to 3 days. For longer storage, freeze in an airtight container or freezer bag for up to 3 months. Thaw before serving.
Can I Add Nuts or Dried Fruit?
Yes! Adding chopped pecans, walnuts, or raisins during shaping adds great texture and flavor. Just sprinkle them evenly before rolling the dough into the log.