Tis’ the season for pumpkin spice everything. Do you have extra pumpkin puree on hand and don’t know what to do with it? Or just looking for what you can put pumpkin spice in besides pie? Then our easy no-knead pumpkin spice brioche bread may be your answer!
While this is not a fast recipe, it isn’t hard either. You can mix it by hand in one bowl, fold a few times (while rising in between), then set it in the fridge overnight. It’s ready to shape and bake the following evening.
Then, you can enjoy its rich, buttery texture on its own or transform it into Pumpkin Spice French Toast with pumpkin pie butter. Now that’s a fall breakfast worth waking up for.
What’s different about this No-knead pumpkin brioche?
You don’t need to dirty up your electric mixer because the action is all happening in one large bowl. We’ve modified the America’s Test Kitchen No-Knead brioche recipe by swapping out the added water for pumpkin puree, adding more bread flour and mixing in pumpkin pie spice.
Traditionally you’d have to add in softened butter slowly with a mixer to incorporate into the dough, but with this no-knead method the butter is pre-melted and combined with the rest of the wet ingredients.
Incorporating Pumpkin into Brioche
At first we were a little stumped about how to add in pumpkin puree without overhydrating the dough. We weren’t trying to make a pumpkin quick bread afterall, but we wanted it to have plenty of pumpkin in it without losing the buttery brioche flavor.
We used Libby’s 100% Pumpkin puree which has plenty of water content, and it still needed some additional bread flour. Through some trial and error we arrived at a good flour to puree ratio. Then we added some pumpkin pie spice to help bring out more flavor.
We hope you’ve enjoyed this recipe. As always, comments are welcome and encouraged!Print
Easy No-knead pumpkin spice brioche
No-knead pumpkin brioche
- Prep Time: 1 hr
- Cook Time: 35 min
- Total Time: * 21 hrs
- Yield: 1 Loaf 1x
- Category: Baking
- Method: Baking
- Cuisine: French
- 2 1/3 cups spooned (306 grams) bread flour
- 3/4 teaspoons instant or rapid rise yeast
- 1 teaspoon salt
- 3 large eggs
- 8 tablespoons unsalted butter (melted)
- 3/4 cup canned pure pumpkin puree (Libby’s recommended)
- 1 teaspoon pumpkin pie spice
- 3 tablespoons sugar
- In a large bowl, whisk flour, yeast, and salt together. In a second bowl, add eggs, melted butter, pumpkin puree, pumpkin pie spice, and sugar. Whisk until sugar is completely dissolved.
- Use a rubber spatula to gently fold egg mixture into flour mixture. Scrape up dry flour from bottom of bowl until a cohesive dough forms and no dry flour remains. Cover bowl tightly with plastic wrap, and let dough rest for 10 minutes.
- Using greased bowl scraper, fold dough over itself by gently lifting and folding edge of dough toward the center of the bowl. Turn bowl 90 degrees and fold dough again. Repeat turning bowl and folding dough 2 more times for a total of 4 folds. Cover tightly with plastic, and let rise for 30 minutes.
- Repeat folding and rising steps every 30 minutes, 3 more times. After the 4th set of folds, cover bowl tightly with plastic and refrigerate for 16 hours to 48 hours.
- Transfer dough to well floured counter, and divide in half with a bench scraper. Use your well floured hands to press down on one piece of dough until it is 4 inches around. Fold edges toward center until ball forms. Repeat with remaining piece of dough.
- Flip each dough ball seam side down. Use your cupped hands to drag the dough in small circles on the counter until it is taut and all the seams are secured on the underside of the dough. Cover dough balls loosely with greased plastic, and let rest for 5 minutes.
- Grease 8 1/2″ by 4 1/2″ loaf pan. Flip each dough ball seam side up. Press into 4 inch disc, and repeat folding and rounding steps from step 6.
- Place rounds seam side down, side by side, into prepared pan. Press dough gently into corners. Cover loosely with greased plastic, and let rise until dough reaches a quarter inch below the pan and dough springs back minimally when poked gently with your knuckle, 1 1/2 to 2 hours.
- Adjust oven rack to middle position and heat oven to 350 degrees. Gently brush loaf with egg wash and bake until deep golden brown and loaf registers 190 to 195 degrees, 35 to 40 minutes, rotating pan halfway through baking. Let loaf cool in pan for 15 minutes. Remove loaf from pan and let cool completely on wire rack.
*Inactive prep time: 16-48 hours in the refrigerator
Keywords: brioche recipe, no knead, pumpkin puree, pumpkin spice, fall recipe, overnight