Moist braided Pumpkin and Cinnamon Brioche Bread. You will not be able to stop from eating it!
Grab a cup of coffee or tea and have a slice of my Braided Pumpkin and Cinnamon Brioche Bread. You will not resist the temptation of having a second one!
We were in New York over the weekend and while walking through Central Park (how amazing is Central Park in the autumn?!!)
I grabbed a cup of double espresso and a pumpkin brioche with it! That brioche has started everything…I loved it, was deliciously moist but was missing something….cinnamon 🙂 Spiced cinnamon and pumpkin is a perfect fall match. Got back home and started looking for the perfect pumpkin and cinnamon recipe. This Braided Pumpkin and Cinnamon Brioche Bread is hands down one of the best breads ever. Just delicious! Moist, full of pumpkin flavor and spiced cinnamon between the doughy layers. You will not be able to stop from eating it! Just as I writing this I am having my second slice this morning 🙂
The dough is really easy to work with and you have to let it sit just for a hour and a half. It doesn’t require a lot of ingredients, just pumpkin puree (I used The Organic Pumpkin Puree), butter, flour, sugar, dry yeast and of course cinnamon and nutmeg.
- 5 tbsp pumpkin puree
- 3 cups flour
- 2/3 cups sugar
- 3 tsp dry yeast
- 2 eggs at room temperature
- zest from one lemon
- 1/2 butter stick melted
- 1 stick butter softened
- 2/3 cups sugar
- 4 tsp of cinnamon
- 1 tsp nutmeg
Put the pumpkin puree in a bowl together with the flour, dry yeast, sugar and zest from one lemon. Add one egg at a time and knead. Add the salt and continue to knead until the consistency is smooth and homogeneous. Add the melted butter a little at a time while continuing to mix until it is well absorbed. Adjust with more flour if needed.
Shape into a ball, place in a lightly greased bowl, cover with plastic wrap and let rise in a warm spot for 1 ½ hours or until the dough has doubled in volume.
Preheat the oven at 350F/ 180C.
Deflate and roll out into a rectangle.
Mix the softened butter with the sugar and spices and spread on the surface of the rectangle.
Roll up, starting from the longest side.
Cut the roll obtained in half lengthwise, leaving the top end united.
Twist the two halves leaving the upper section of the cut, so that it has good sequence of folds.
Compact and place in a baking pan. Bake for about 45 minutes.
Remove from oven, allow to cool or serve warm.
This recipe was adapted from La formula Del Biscotto blog.