Pumpkin pie and brioche are two of my all time favorites, so why not combine the two. The result is a bread rich with butter, eggs and spiced pumpkin puree. Spreading the pumpkin onto the brioche dough and rolling it into a log creates the swirl pattern when you cut it. The bread is gorgeous and tasty, perfect for Thanksgiving or just a fall morning with a cup of coffee.
Next week is the official release of our book The New Artisan Bread in Five Minutes a Day. Woot! To celebrate we are doing a giveaway, before the book even hits the stands. It is a small token of our appreciation for all your help in creating this new edition. We’ve incorporated what we’ve learned from your comments, your questions and your suggestions. Please leave us a comment below about your favorite experience baking bread or what you are most eager to try. We will give away 5 copies of the new book to randomly picked winners next week.* Thank you! Our usual contest rules apply (click here for rules); you need to respond within 24 hours of notification or we have to pick someone else. CONTEST CLOSED, WINNERS CHOSEN AND NOTIFIED 10/22/13.
To make the Pumpkin Swirl Bread: