Braided Pumpkin and Cinnamon Brioche Bread

Braided Pumpkin and Cinnamon Brioche Bread

Course Dessert/ Brunch
Author Adore Foods


Pumpkin Brioche Bread

  • 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

Spiced Cinnamon

  • 1 stick butter softened
  • 2/3 cups sugar
  • 4 tsp of cinnamon
  • 1 tsp nutmeg


  1. 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.
  2. 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.
  3. Preheat the oven at 350F/ 180C.
  4. Deflate and roll out into a rectangle.
  5. Mix the softened butter with the sugar and spices and spread on the surface of the rectangle.
  6. Roll up, starting from the longest side.
  7. Cut the roll obtained in half lengthwise, leaving the top end united.
  8. Twist the two halves leaving the upper section of the cut, so that it has good sequence of folds.
  9. Compact and place in a baking pan. Bake for about 45 minutes.
  10. Remove from oven, allow to cool or serve warm.
  11. Enjoy!

Recipe Notes

This recipe was adapted from La formula Del Biscotto blog.