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It’s hard to improve on fluffy, buttery brioche, but recipe developer Erin McDowell is ready for the task. Introducing the only autumnal carb you’ll ever need: pumpkin brioche.
“This bread is made with pureed pumpkin in the dough,” the author of The Fearless Baker tells us, “but it’s still light and fluffy just like brioche normally is, and it’s really golden inside from both the pumpkin and the eggs.” Tasty and beautiful? Check.
“The bread itself is lightly sweet,” she continues, “so I like to put a coarse sanding sugar on the top to bring out that sweetness. But you could also leave it off for a savory dinner bread. And either way, it makes amazing French toast.”
Be right back, we’re whipping up a batch.
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