Easy No-knead pumpkin spice brioche

No-knead pumpkin brioche


  • 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


  1. 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. 
  2. 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.
  3. 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.  
  4. 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.
  5. 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.
  6. 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.
  7. 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. 
  8. 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.
  9. 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