Sourdough Pumpkin Brioche Twist

Introduction

There’s something irresistibly comforting about the sweet scent of pumpkin and warm spices mingling with the buttery aroma of freshly baked brioche. This Sourdough Pumpkin Brioche Twist is an elegant, golden-hued loaf that combines the soft richness of brioche with the deep, cozy flavor of pumpkin purée.

Perfect for autumn mornings or festive gatherings, this bread looks as beautiful as it tastes. Its braided, twisted design makes it a centerpiece-worthy bake, while the subtle sweetness and tender crumb make each slice a delight. Spread it with butter, drizzle with maple syrup, or simply enjoy it plain — it’s pure comfort in bread form.

Using sourdough starter adds a gentle tang that balances the sweetness and gives this loaf incredible depth. It’s a true showstopper that brings together artisan baking and seasonal warmth — ideal for sharing with friends and family.

⏱️ Cooking Time and Serving

• Prep Time: 30 minutes (plus fermentation and proofing)

• Cook Time: 35–40 minutes

• Total Time: 10–12 hours (including overnight rest)

• Servings: Makes 1 large loaf (10–12 slices)

🥣 Ingredients

For the Dough:

• ¾ cup (180g) active sourdough starter (fed and bubbly)

• 2 ¾ cups (345g) bread flour

• ¼ cup (30g) all-purpose flour

• ¾ cup (180g) pumpkin purée (not pumpkin pie filling)

• ¼ cup (60ml) whole milk, lukewarm

• 2 large eggs

• ¼ cup (50g) granulated sugar

• 1 tsp salt

• ½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ½ cup (115g) unsalted butter, softened

For the Filling (optional but delicious):

• 2 tbsp softened butter

• 2 tbsp brown sugar

• 1 tsp ground cinnamon

• ¼ tsp pumpkin spice

For the Glaze (optional):

• ½ cup (60g) powdered sugar

• 1–2 tbsp milk or cream

• ¼ tsp vanilla extract

👩‍🍳 How to Make Sourdough Pumpkin Brioche Twist

1. Activate Your Starter:
   Feed your sourdough starter 4–6 hours before baking, until it’s bubbly and active.

2. Mix the Dough:
   In a mixing bowl, whisk together the pumpkin purée, milk, eggs, sugar, cinnamon, nutmeg, and starter. Add the flours and salt, then mix until a sticky dough forms.

3. Knead and Add Butter:
   Gradually add softened butter, one tablespoon at a time, kneading well after each addition. Continue kneading (10–12 minutes by hand or 6–8 minutes in a mixer) until the dough is smooth, elastic, and slightly tacky.

4. First Rise (Bulk Fermentation):
   Place the dough in a greased bowl, cover, and let it rise at room temperature for 4–6 hours, or until doubled in size.

5. Shape the Twist:
   Roll out the dough into a rectangle (about 10×14 inches). Spread the filling mixture evenly if using. Roll it up tightly from the long side into a log, then slice it lengthwise down the middle. Twist the two halves together, keeping the cut sides facing up for a marbled look.

6. Second Proof:
   Transfer to a greased loaf pan or parchment-lined baking tray. Cover and refrigerate overnight or proof for 3–4 hours at room temperature until puffy.

7. Bake:
   Preheat oven to 375°F (190°C). Bake for 35–40 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).

8. Cool and Glaze:
   Let cool for at least 30 minutes before glazing or slicing. Drizzle with glaze if desired and enjoy!

📝 Notes

• Pumpkin Purée Tip: If your purée is watery, blot it with a paper towel to avoid overly sticky dough.

• Flavor Boost: Add a handful of chopped pecans, raisins, or chocolate chips for extra indulgence.

• Make-Ahead: The dough can rest overnight in the fridge after shaping — this enhances flavor and makes baking easier the next morning.

• Storage: Store at room temperature for 2–3 days or freeze slices for up to 2 months.

❓ FAQs

Q: Can I make this loaf without eggs?
A: Yes, replace each egg with 3 tbsp pumpkin purée or ¼ cup applesauce for an egg-free version.

Q: Can I use canned pumpkin?
A: Absolutely! Just make sure it’s 100% pure pumpkin and not pre-sweetened pie filling.

Q: What if I don’t have a sourdough starter?
A: You can substitute with 1 tsp instant yeast and reduce the rise time significantly (about 1–2 hours for the first rise).

Q: How do I know when it’s done baking?
A: The loaf should sound hollow when tapped underneath and have a deep golden color.

🥗 Nutrition Information

(Values are approximate and depend on specific ingredients and portion size.)

⚠️ Disclaimer

This recipe is for general enjoyment and educational purposes. Enjoy baked goods as part of a balanced diet and consume in moderation. If you have allergies to gluten, eggs, or dairy, use suitable alternatives or consult with a healthcare professional before consuming. Always check ingredient labels for allergens.