Satisfy your fall cravings with our mouthwatering pumpkin bread.

 

INGREDIENTS:

• 1/2 recipe Pumpkin Brioche (recipe below) 
• 1 cup granulated sugar 
• 2 tsp. ground cinnamon 
• 2 ounces unsalted butter, melted until browned

 
APPLE CIDER WHISKEY GLAZE:

• 1 ½ cups powdered sugar 
• 4 TBSP apple cider (you can use boiled cider for concentrated flavor) 
• 2 tsp. whiskey 

 

PUMPKIN BRIOCHE
For the Sponge: 

• ¼ cup whole milk, at room temperature 
• 2½ tsp. active dry yeast (I used Red Star Yeast Platinum) 
• 1 cup pumpkin puree 
• 1/3 cup sugar 
• 1 cup bread flour 

FOR THE DOUGH:

• 5 cups bread flour 
• 2 tsp. salt 
• 6 large eggs, lightly beaten 
• ½ lb. (2 sticks) unsalted butter, softened 

FOR THE SPONGE:

1. Combine the milk and yeast in the bowl of a standing mixer fitted with a paddle attachment and whisk until the yeast is dissolved. 
2. Let stand for 5 minutes, then stir in the pumpkin puree, sugar, and flour, forming a thick batter. 
3. Cover with plastic film and let rest in a warm environment until bubbles form, 30-40 minutes. 

FOR THE DOUGH:

1. Add the flour and salt to the sponge, then add the eggs. 
2. Mix on low speed for 2 minutes, or until the eggs are absorbed. 
3. Increase speed to medium and knead the dough for 5 minutes. 
4. The dough will begin to slap around. Hold on to the mixer when necessary. 
5. On medium-low speed, add the butter, 2 tbsp at a time. 
6. Stop the mixer and scrape down the sides of the bowl occasionally.(Recipe did not say to, but I switched to the dough hook at this point). 
7. Knead until the dough is shiny and smooth, about 5 minutes.
8. Scrape out the dough, wash and dry the bowl, and coat it lightly with oil. 
9. Place dough in the oiled bowl and turn it so that the top is coated with oil. 
10. Cover with plastic film and let rise at room temperature until doubled in volume, about 2 hours. 
11. After the dough has doubled in volume, press down to deflate, folding one half into the other. Cover with plastic film and refrigerate for at least 4 hours or overnight. This is the second rise. 
12. Remove brioche dough (that has chilled overnight) from the fridge. Remember you are using only HALF the batch. So save the other for cinnamon rolls or just bread. 
13. Whisk together the sugar and cinnamon for the filling. Set aside. 
14. Melt 2 ounces of butter until browned. Set aside. 
15. Grease and flour a 9x5x3-inch loaf pan. Set that aside too. 
16. Deflate the risen dough and knead about 2 tablespoons of flour into the dough. 
17. Cover with a clean kitchen towel and let rest for 5 minutes. 
18. On a lightly-floured work surface, use a rolling pin to roll the dough out. 
19. The dough should be 12-inches tall and about 20-inches long. 
20. If you can’t get the dough to 20-inches long…that’s okay. Just roll it as large as the dough will go. 
21. Use a pastry brush to spread melted butter across all of the dough. 
22. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar. Seriously? Just go for it. 
23. Slice the dough vertically, into six equal-sized strips. 
24. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. 
25. Layer the dough squares in the loaf pan like a flip-book.
26. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size. 
27. Place a rack in the center of the oven and preheat to 350 degrees F. 
28. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. 
29. The top may be lightly-browned, but the center may still be raw so a nice, dark, golden brown will ensure that the center is cooked as well. 

FOR THE GLAZE:

1. Place the powdered sugar in a medium bowl and slowly stir in the cider and whiskey, a little at a time, to make a smooth, pourable glaze.