Chocolate Cinnamon Swirl Pumpkin Brioche Bread.
I love pumpkin bread!
And I probably love cinnamon rolls even more. So combining the two NEEDED to happen… ASAP. The chocolate is in there simply because I could not resist. It just sounded too good when the thought came into my head, I had to.
This bread is basically a brioche cinnamon roll, but in bread form, with pumpkin and chocolate. I can’t decide if it’s a breakfast, snack or dessert. I wanna just say all of the above, because in my mind it is. I mean it really can be all three, light enough for breakfast, but definitely sweet enough for snack or dessert.
What it really needs either way it a GIANT glass of super cold milk. For me, I can’t do it any other way.
Plus, the protein and calcium in the milk balances out the ahh, sugar and ahh, butter and ahh, chocolate. Hehe. You should see me smiling from ear to ear right now. <–Those are all the things November NEEDS.
Also, I feel I must inform you that this bread is a cure-all.
It’s the cure to the 4:00pm slump, or the oh my gosh my family is driving me insane moment, or the errr – nothing in my life is going right! It’s also, most definitely, the cure to a meltdown (yours or someone else’s!).
Yeah, you know what I’m talking about. The meltdown. The meltdown that happens when things all pile on top of you and the only way to get through it is to have, THE meltdown.
Luckily, once you have THE meltdown you remember that you have this bread…in all it’s cinnamon and pumpkin and chocolate glory…and you thank God for this little piece of heaven.
Clearly, someone had a little personal meltdown Sunday night, and clearly that person was me. To be honest, I think meltdowns are maybe the best thing ever because once they are over (which luckily for me tends to be fairly quickly), you can see things in such a new light… or at least I can. So while it sort of stinks to have a melt down, it can be somewhat of a blessing at the same time, you know?
And don’t worry guys, I am all good to go. I kind of just let things overwhelm me sometimes, and well, I had some things sitting on my brain that I am pretty sure just couldn’t stay there any longer, so then I freaked a bit. Good news is that it’s all sorted out and things are back to normal.
And OK, this pumpkin bread may or may not have saved my sanity Sunday night. That and the best mom ever, who can literally make things ALL ok again with just her words.
What is it about moms? I swear, they have special powers.
The recipe for this Chocolate Cinnamon Swirl Pumpkin Brioche Bread is pretty simple. I have made it literally FIVE stinkin’ times in the last week and half. Mostly because the perfectionist in me wanted to get that PERFECT swirl… it didn’t happen.
Whatever. I’m over it.
The bread is awesome. I don’t care anymore that I can’t get the perfect swirl. OR that I maybe put too much chocolate in the center…oops (but not really).
Life’s not perfect, I’m not perfect, deal with it…telling myself this over and over and over till it sticks.
After making this bread five times now I have decided that dividing the dough in half and making two loaves is the best route. You can certainly make one large loaf, but the center of the bread is just hard to get fully cooked. If you like a doughy bread, than I recommend the one loaf route, if not, stick with two loaves. You can eat one all yourself and then give one as a gift.
Let’s see here, what else do you need to know.
Of course, the addition of chocolate is optional, but then again, why would you not add the chocolate? I used a super dark chocolate, so I’m telling myself that all those antioxidants are NECESSARY. Hey, they’re good for my brain.
Again, my reasoning powers rule.
And well, I think that’s pretty much it. Meaning it’s time we all go and make some pumpkin bread!
…Maybe make it today (and eat it tomorrow – cause this bread does need some overnight rising time!).
…Ooh, or maybe make it on Friday for a KILLER weekend breakfast/snack/dessert/late night pick me up.
…Or maybe make it for Thanksgiving?!?! Yes, do this no matter what!
…Or maybe if you are not cooking on Thanksgiving, bring this as gift to whoever is. Trust me, come Black Friday they will be loving you …and this bread. <–TRUTH.
Pumpkin Chocolate Cinnamon Swirl Brioche Bread.
- 1/4 cup warm water
- 3 teaspoons yeast
- 2 tablespoons brown sugar
- 1/2 cup pumpkin puree
- 1 1/2 teaspoons salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 3 eggs, plus 1 beaten egg for brushing
- 1 1/2 sticks (12 tablespoons) butter melted
- 3 1/2 - 4 cups all-purpose flour as needed
- The seeds from half of a vanilla bean optional
- 6 tablespoons unsalted butter softened
- 1/4 cup pumpkin puree
- 1/2 cup brown sugar
- 1 1/2 tablespoons ground cinnamon
- 4-6 ounces semi-sweet or dark chocolate chopped
- pinch of sea salt
- Combine warm water, yeast and brown sugar in a large mixer bowl (I used my stand mixer) and mix on low speed until incorporated. Allow the mixture to sit about 3 minutes or until poofy. Add the pumpkin, salt, cinnamon, ginger, nutmeg, eggs and melted butter and mix until combined. Gradually mix in the flour until the dough comes together. I used all 4 cups of flour. Remove the dough from the bowl and place on a lightly floured surface. Kneed into a smooth ball. Grease a large bowl and add the dough to the bowl. Cover the bowl with plastic wrap and let sit 1-2 hours or until the dough has doubled in size.
- To make the filling. Add the softened butter and pumpkin to a bowl and beat together until combined. Add the brown sugar, cinnamon, vanilla beans (if using) and salt to a another small bowl and mix well, until fully combined.
- Lightly dust a clean surface with flour. Once the dough has doubled in size, punch the dough down and divide the dough in half. Roll each dough section into a rectangle. Spread the pumpkin butter (softened almost to a melted stage) evenly over the two pieces of dough. Spread the brown sugar + cinnamon evenly over the butter and lightly push the brown sugar into the butter. Sprinkle the chopped chocolate over each piece of dough. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Repeat with the remaining loaf.
- Use your hands to push the dough together to fit to the size of your bread pan. Using the parchment paper, lift the dough up and into the bread pan. Immediately cover the dough and place in the fridge overnight. Do not let the dough sit at room temperature long or it will start to get very big.
- The next morning, preheat the oven to 350 degrees F. Remove the dough from the fridge while the oven preheats and brush the dough with the beaten egg, then sprinkle with pumpkin seeds.
- Bake for about 45-50 minutes or until lightly browned on top, do not over bake. If the top becomes too brown before the inside is fully cooked, cover the top with foil.
- Allow to cool 10 minutes and then slice and EAT! 🙂
Never too much chocolate. Right?!? Mmm, hmm.