If classic french brioche had a fall makeover, this pumpkin chocolate chips brioche would be it! It’s packed with fall flavors, and irresistibly good.
This brioche is moist, fluffy and, easy to make. It’s made in one bowl, with simple ingredients you likely already have on hands.
How to make this pumpkin chocolate chips brioche:
It starts with brioche dough. Flour, yeast, soy milk, vanilla and sugar with the addition of pumpkin puree are all mixed until they form a dough.
Then comes the kneading part, which you can make using a handstand mixer and a dough hook attachment! Knead for about 10 minutes until the dough is nice and springs back to the touch. (and yes, you can consider it as your arm workout of the day!)
Now, all you have to do is relax, and leave it to rest.
Finally, fold-in some dark chocolate chips or anything you want (dried fruits, nuts), glaze and bake!
Congrats, you made a fresh loaf of pumpkin brioche!!
Please, resist the urge to slice the brioche right away! Give it some time to cool off completely, or it can be crumbly! I know it’s hard, but it’s worth it.
You will love this pumpkin chocolate brioche:
- This pumpkin chocolate chips brioche is the perfect recipe to make for Thanksgiving or if you crave pumpkin and/or chocolate!
- This recipe takes about 2 hours total to make (including the resting time) which means, you could wake up around 9, make this and enjoy it by brunch!!
- A slice of this pumpkin chocolate chips brioche, paired with a drizzle of maple, and a chai latte are what cozy fall mornings are made of!
- Bonus, the leftovers make jaw-dropping delicious French toasts!
Other sweet recipes you’ll love:
What you might need to make this pumpkin chocolate chips brioche:
If you tried this recipe or any other recipe on the blog please consider leaving a comment & rating below! Find me on Instagram @glowingblush or Pinterest for even more deliciousness!
If classic french brioche had a fall makeover, this pumpkin chocolate chips brioche would be it! It’s packed with fall flavors, and irresistibly good.
- 3 cup flour (extra 1/2 cup flour if needed)
- 1 cup pumpkin purée
- 1/2 cup soy milk
- 1/2 cup coconut sugar
- 3 tbsp vegan butter or coconut oil
- 2 tsp active dry yeast
- 2 tsp vanilla extract
- 2 tsp ground flax seeds
- pinch of salt
- 1/2 cup dark chocolate chips
- 1 tbsp maple syrup or agave syrup
- 1 tsp water
In a microwave-proof glass, add soy milk and heat for 30 seconds or until warm to the touch. It shouldn't be too warm or it will kill your yeast. (touch the milk with your finger, it should be slightly warmer than your own temperature)
Add active dry yeast, vanilla, flaxseeds, and coconut sugar to soy milk, stir and set aside. Let it sit for at least 5 minutes or until it starts bubbling. (this means your yeast is alive if the milk yeast mixture doesn't bubble, discard and try with fresh yeast)
In a mixing bowl (or your handstand mixer bowl), sift 3 cups of flour. Add pumpkin purée, salt, and liquid ingredients. mix until combined. If the dough is too wet add remaining flour, one tablespoon at a time. It should be slightly tacky without sticking to the side of your bowl.
Add softened butter, and continue mixing. Transfer the dough to a lightly floured surface and start kneading until it forms a ball. If too sticky, add more flour, 1 tablespoon at a time.
Knead for about 10 minutes or until the dough is smooth, shiny and springs back to the touch. Flour your mixing bowl and place your dough back into the mixing bowl. Cover and let rest for about 45 minutes to 1 hour, or until doubled in size.
Punch your dough, sprinkle with flour if needed and knead again to release the gas. Transfer to a clean surface and fold with chocolate chips. Let it rest for 15 minutes (optional).
Preheat your oven to 180°C. Line a baking pan with parchment paper.
Divide the dough in two and make two small balls. Roll each ball of dough into the desired shape and place it in your baking pan.
In a small mixing bowl, add maple syrup and water. Mix and use a brush to apply the glaze on an even layer on top of the brioche.
Bake for 40 to 45 minutes or until the top of the brioche is golden brown. Remove from the oven and brush with the glaze again. Let it cool off completely on a cooling rack before cutting.
- The amount of flour depend on the moisture content of the pumpkin purée, just start with the lesser amount and work your way up until you get a workable, slightly sticky dough that doesn't stick to the side of your bowl
- Leftovers can be kept in an airtight container at room temperature for up to 3 days or 5 days in the fridge.
- Leftovers can be frozen for up to a month. Place in a sealed container in the freezer.
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could I just omit the pumpkin?
Hi Monica, hope you are doing well. Yes, I think it should work, just replace it with a liquid; plant milk or water.
thank you so much for getting back to me! I can’t wait to make this tomorrow 🙂 hope you’re doing well as well.
you welcome Monica! Hope you like this recipe x
Easy bread recipe delicious