Bread Machine Pumpkin Brioche Cinnamon Twist Loaf

Name: Bread Machine Pumpkin Brioche Cinnamon Twist Loaf
Prep time: 120 min
Cook time: 20 min
Total time: 770 min
Ingredients: ½ cup unsalted butter (1 stick) (cold but pliable); ⅓ cup milk; 2 tablespoons all-purpose unbleached flour; ¼ cup pumpkin puree; 2 large eggs (cold); 2 tablespoons granulated sugar; ¾ teaspoon table or sea salt; 2 cups all-purpose unbleached flour; 1¾ teaspoons instant yeast; 1 tablespoon water, heavy cream, or milk; ⅓ cup powdered sugar; 1½ teaspoons pumpkin pie spice; 1 tablespoon heavy cream or milk; 1 tablespoon coarse sparkling sugar

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Sneak Preview: Impress your friends with this Pumpkin Brioche Cinnamon Twist Loaf! Make the dough in your bread machine with pumpkin puree, all-purpose flour, eggs, pumpkin pie spice, and plenty of butter. Perfect for both compact and 2-pound bread machines.

Sliced Pumpkin Brioche Twiston a cutting board

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Do you ever stare longingly at artisanal bread in a bakery and wish you could make it at home? I used to dream of making brioche in a bread machine—until I figured out how.

For brioche, it’s all about the richness: lots of eggs and even more butter for that tender, melt-in-your-mouth crumb. My recipe hits a 45% fat ratio compared to the flour weight, the hallmark of any good enriched bread.

When I spotted Trader Joe’s pumpkin brioche, I knew I had to recreate it. I already had a brioche bread machine recipe, so it was just a matter of adding pumpkin and spices (well, kinda). 😉

cross-section slice of pumpkin brioche. — Feast your eyes on those buttery layers, thanks to your bread machine.

I’ve lost count, but at least 9-10 batches later, I finally nailed it! Now I’m excited for you to try it.

Dust off your bread machine(paid link). You’ll need it to handle the super sticky dough.

Following an overnight stay in the refrigerator, I’ll show you how to shape the dough without losing your mind. After a final rise, bake this twisted loaf in your conventional oven. Bread machines aren’t ideal when it comes to baking this delicate, decadent, and beautifully sparkly (thanks to coarse sugar on top) bread.

Happy Bakers Speak Up

“Paula! That bread is wonderful! 😱 Bill and I had some after lunch and then called it dessert after dinner. No need to freeze it! Sounds like a delicious breakfast. Even though I don’t eat in the morning, I will force myself. So yummy! Thank you so much!”–P.C.

Ingredients and Substitutions

All ingredients needed: powdered sugar, salt, pumpkin puree, pumpkin pie spice, eggs, instant yeast, unsalted butter, granulated sugar, milk, whipping cream, and all-purpose flour.

BUTTER:
- Use unsalted butter.
- Substitutes may yield unpredictable results.
MILK:
- Use dairy milk with any fat content.
- No need to warm the milk when using a bread machine
FLOUR:
- Stick to all-purpose unbleached flour
- Avoid bread flour to prevent chewiness
PUMPKIN:
- Commercially canned pumpkin puree is the easiest
- Substitute pureed winter squash
EGGS:
- Large eggs (not three, as shown in the picture above).
SUGAR:
- Granulated or light brown sugar
- Use half the amount for less sweetness
SALT:
- Sea salt or table salt
- Add an extra ¼ teaspoon if using Kosher salt
YEAST:
- Use instant or bread machine yeast.
- To substitute active-dry yeast, see this post for more information.
CONFECTIONERS’ SUGAR:
- Powdered sugar works wonders as a filling inside bread with my Cinnamon-Raisin loaf. Same with this twist.
PUMPKIN PIE SPICE:
- Use your favorite brand, make it yourself, or substitute plain cinnamon.
- Omit if preferred.
HEAVY CREAM:
- Heavy cream works as a “glue” to help the filling stick to the dough, glaze the bread, and attach the coarse sugar to the top of the bread.
- Swap milk for the cream
COARSE SUGAR:
- Adds sweetness and sparkle
- Substitute granulated or raw sugar, but it won’t sparkle as much

📌Kitchen Secrets📌 for Success When Making Brioche with a Bread Machine

Keep ingredients cool: Use chilled eggs, pumpkin, and butter. Mix cold pumpkin with the Tangzhong paste to cool it down. If your kitchen is warm, chill the bread machine pan and even the flour.
Dough texture: Brioche dough won’t become smooth and shiny in the bread machine like regular dough. Follow the video, pictures, and instructions carefully. Avoid adding extra flour during the DOUGH cycle, as it can affect the final texture.
Avoid salted butter unless you prefer salty bread.
Refrigerate the dough: After the DOUGH cycle, refrigerate the dough to make it easier to handle and enhance the flavor.
Work quickly: Prep your filling and tools before shaping the dough to avoid stickiness when the dough warms.
Easy cleanup: Use a cheap silicone baking mat for an easier roll-out and clean-up.
Loaf pan: Use an 8½ x 4½-inch loaf pan for the best results. USA pans are my favorite—they prevent sticking and give an even, tender crust. Otherwise, line your pan with parchment or make a paper sling to avoid sticky leaks.

This recipe uses the Tangzhong technique for a flakier, longer-lasting loaf. It’s quick and easy, just like my Tangzhong dinner and cinnamon rolls!

How To Make a Bread Machine Pumpkin Brioche Cinnamon Twist

Chopped butter with a table knife on the side. — Chop chilled butter straight out of the fridge. Set aside to warm only slightly while you assemble the rest of the ingredients.

Tanghzong paste mixed up before cooking in a microwave. — Make the Tangzhong Paste by combining flour and milk, then microwave for 30 seconds, stopping to stir after 20 seconds.

a spoonful of Tangzhong paste that looks like mashed potatoes. — The paste should look like mashed potatoes when done.

Bread maker pan loaded with all the ingredients except butter. — Add paste and remaining ingredients, except for the butter, to the bread machine pan. Select the DOUGH cycle, then press START.

The dough is clumping together in the first minute of mixing. — Within the first minute, the dough should start to clump together.

Squeezing butter through fingers into the dough makes it the perfect temperature. — After two minutes of kneading, open the lid and add the chopped butter while the machine continues to knead.

Squish the butter through your fingers, about two tablespoons at a time, to make sure it readily blends with the dough. As Grandma would say, don’t be lollygaggin’ around with this step–do it quickly, without dumping all the butter in at once. You don’t want the butter to get too soft, nor do you want to overwhelm the dough, causing the butter to leak out later.

I love wearing surgical gloves to do this. They make playing with butter more fun.

The dough should like this towards the end of the kneading phase. The dough should stick to the side, then pull away, but not cleanly like most bread doughs. It will be sticky. — About 5 minutes before the kneading phase is done, check the dough. It should stick to the sides, then pull away, but it won’t be a clean disconnect.

Do you see how sticky this dough appears? Brioche dough doesn’t follow the rules of traditional yeast bread dough.

If you add too much flour to eliminate stickiness, your bread will not be light and airy with a texture characteristic of brioche. Conversely, if the dough doesn’t pull away from the sides at all, the dough will not knead properly, hindering gluten development needed to support the other ingredients.

This is a crucial time in the bread-making process. Gauging whether your dough requires more flour or water requires some experience to refine your judgment for each specific recipe.

At the conclusion of the DOUGH cycle, the dough should have doubled in size. — Your dough will not be shiny and elastic, but rather, somewhat dough and fragile looking. This dough is extremely light, airy, and sticky!

Once the DOUGH cycle concludes, transfer the dough to a large bowl. Use a spatula to gently fold the dough over, releasing any trapped air and working around the dough’s edges. Cover the bowl and refrigerate the dough for at least four hours, up to twenty-four hours.

📌KITCHEN TIP📌 If you’re pressed for time and can supervise, you can accelerate the chilling process in the freezer. However, be vigilant and do not allow the dough to freeze. Every 30 minutes, rotate the dough within the bowl until it reaches a cold, firm state, typically taking about an hour, depending on the temperature of your freezer.

Shaping the Pumpkin Brioche Twist

Preparing the powdered sugar and pumpkin pie spice filling for the brioche twist. — Before pulling the dough out of the fridge, mix the powdered sugar and pumpkin pie spice for the filling. Set aside.

Dumping the cold dough onto a lightly floured surface--in this case, a silicone baking sheet. — Dump the dough onto a lightly floured surface. I recommend using a silicone baking sheet. You’ll see why as you follow along below.

Rolling the dough into a rectangle. — Roll the dough out to an 11.5 x 14-inch rectangle.

Brushing the dough with heavy cream before adding the filling. — Brush the dough with a thin layer of heavy cream or milk. This is “glue” for the sugar and spice filling.

Smoothing the confectioners' sugar and pumpkin pie spice filling on top of the dough with a spatula. — Spread the powdered sugar and pumpkin pie spice mixture evenly over the dough.

Starting from the long side and rolling the dough to make a cylinder. — Roll the dough tightly without stretching or leaving gaps starting from the long side.

Pinching the edges of the dough to secure the cylinder.. — Pinch the seam together with the dough to make a cylinder that won’t roll open.

Wrapping the cylinder inside of the silicone mat to protect it while in the freezer for a few minutes. — OPTIONAL BUT RECOMMENDED: Leave the cylinder of dough on the silicone mat and roll it up inside of the mat. Place it into the freezer for 15-20 minutes. This will make the next step much easier.

Using a pizza cutter to cut the dough cylinder in half--making 2 half-pipes. — Use a pizza cutter, a large knife (not serrated), or a bench scraper to cut the cylinder down the middle, resulting in two half-pipes. Try not to backtrack for the neatest look.

Setting up the half-pipes to make a twist. — Roll each half-pipe so the cut surfaces face upward.

Starting the twist in the middle by crossing one half-pipe over the other. — Cross one side over the other in the middle.

Start in the middle and work toward both ends with the twisting. — Continue overlapping the half pipes towards each end. When you have the braid on a silicone mat, it’s easier to turn the dough around and put it in a comfortable position to braid easily.

Placing the braid inside the 1-pound loaf pan. — Almost done! Lift the braid into an 8½ x 4¼-inch loaf pan. Tuck the ends under.

Use your hands to gently press the dough to achieve an even level throughout the pan. Don’t fret if it doesn’t appear flawless; the coarse sugar will conceal imperfections. Then, cover it with an inexpensive shower cap or a tea towel and let the dough undergo one more rise. The final rise is crucial, so avoid skipping it, as it ensures your bread won’t turn out dense and doughy.

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Loaf after final rise, peeking over the top,brushed with cream and sprinkling coarse sugar over all. — Let the dough rise until it’s about one inch above the edge of the pan. Brush the top with heavy cream or milk. Sprinkle with coarse sugar.

You could also sprinkle with regular sugar, but the coarse sugar is delicious, impressive, and a camouflage for shaping mistakes.

Baked pumpkin brioche loaf cooling on a cutting board.

Bake at 375˚F (190˚C) for 30-35 minutes or until the internal temperature reaches 190-195˚F (88-91˚C). If the top is over-browning, cover it with foil halfway through the baking time.

FAQs for Pumpkin Brioche Cinnamon Twist Loaf

How long does this bread stay fresh?

It remains fresh for 2-3 days. Store it in a sealed plastic bag at room temperature, not in the refrigerator. This bread makes a superb bread pudding, especially if you lightly toast the slices first.

Can I freeze this bread?

Yes, you can, but it’s best to do so by day two or not at all. Always double-wrap the bread when storing it in the freezer.

What pairs well with pumpkin brioche?

It’s delicious on its own, but if you enjoy condiments, try spreading some apple or pumpkin butter on a slice of toasted or untoasted bread. You can also elevate it with a dollop of creme fraiche or whipped cream.

Why does my dough appear greasy?

The dough likely became too warm at some point. To prevent this, use cool or cold ingredients when assembling the dough (but avoid using frozen ones). During proofing, maintain a temperature below 80˚F (27˚C). Leaking is more common in warmer weather, especially during the summertime.

Is there any way to save this dough if the butter leaks out?

You can try adding more flour to absorb the liquid butter, but don’t expect the tender and buttery texture that brioche is famous for.

How do I prevent the bread from browning too much in the oven?

Ovens vary, so consider moving the oven rack down a notch and covering the loaf with foil halfway through the baking time to control browning.

How can I tell if the bread is done?

Use a quick-read thermometer to test the center of the loaf. The interior temperature should reach 190-195˚F (88-91˚C). If you insert the thermometer from the side at a straight angle, it will only affect one slice.

Can I actually bake this recipe in a bread machine?

I don’t recommend it. The rising times can vary greatly, making it challenging for a computer to get it right, especially with this delicate dough.

Can I double this recipe?

I don’t generally advocate doubling recipes when using a bread machine. However, this recipe is on the smaller side. A standard 2-pound bread machine should handle a double batch without issue, but it’s advisable to divide the dough in half and make two loaves for a lighter texture.

What pan can I use instead of a 1-pound loaf pan?

Opt for a 9 x 4 x 4 inch Pullman pan or create mini loaves. While a 9 x 5-inch pan can be used, the resulting loaf may appear squat. Aesthetics matter, especially when sharing.

Parting Thoughts: Don’t let this recipe intimidate you, even if you’re a beginner. While this unique dough may demand some practice, you’re more than capable of mastering it. The sense of accomplishment from achieving something not everyone can do makes the effort worthwhile.

Alternatively, for a simpler pumpkin yeast bread, consider my Glazed Sweet Potato Dinner Rolls recipe. Swap out the mashed sweet potatoes with pumpkin and add pumpkin pie spice, shape, rise, and bake. That same dough would make amazing cinnamon rolls.

Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!