There’s just something about the smell of fresh bread baking that makes a house feel like home, don’t you think? Now imagine that bread wrapped up with golden pumpkin puree, cozy pumpkin spice, and finished as a beautiful braided wreath. That’s what you get with this Sourdough Pumpkin Brioche Wreath—a show-stopping centerpiece that’s as delicious as it is gorgeous.
This recipe isn’t just about looks, though. The dough is enriched (meaning soft, buttery, and slightly sweet) and surprisingly forgiving, which makes it a confidence booster whether you’re new to sourdough or have been baking for years.
Table of Contents
Why You’ll Love This Sourdough Pumpkin Brioche Wreath
- It’s the ultimate fall brunch centerpiece.
- That soft, buttery crumb practically melts in your mouth.
- The pumpkin spice filling smells like a cozy sweater hug.
- It looks impressive—but the process is actually very doable.
- Pairs perfectly with coffee, tea, or even hot apple cider.
My kids call this “pumpkin bread candy,” and honestly, I can’t disagree.
What Does Sourdough Pumpkin Brioche Wreath Taste Like?
If a pumpkin pie and a loaf of brioche had a baby, this would be it.
You’ll get:
- A tender, buttery crumb from the brioche.
- Subtle pumpkin sweetness in the dough.
- Warm, spiced ribbons of pumpkin pie filling swirled through.
- A crunch of pecans on top for balance.
And don’t forget the light sugar glaze—it gives just the right glossy finish and gentle sweetness.
Ingredients You’ll Need for Sourdough Pumpkin Brioche Wreath
One of the best parts about baking a Sourdough Pumpkin Brioche Wreath is that the ingredient list is simple, cozy, and very fall-inspired. You don’t need anything fancy—just wholesome staples that come together to make something truly special. Here’s a breakdown of what you’ll need and why each ingredient matters.
For the Dough
- 50 g active sourdough starter – This is the heart of the recipe, giving the wreath its signature tang and soft rise. If you’re new to sourdough, you can peek at my Pumpkin Sourdough Bread recipe where I walk through starter tips in more detail.
- 120 g pumpkin puree – Make sure to use pure pumpkin puree, not pumpkin pie filling. The puree adds natural sweetness, moisture, and that gorgeous autumn color.
- 2 large eggs – Eggs enrich the dough, making it tender and buttery soft.
- 60 g granulated sugar – Just enough sweetness to balance the tang of sourdough and the warmth of pumpkin spice.
- 350 g bread flour – Bread flour helps the wreath hold its structure while still being fluffy. If you only have all-purpose, you can use it—just increase the amount slightly (about 40 g extra).
- 4 g salt – A pinch of salt is essential to balance out the sweetness and deepen flavor.
- 4 tbsp unsalted butter, room temperature – Butter makes the dough rich, soft, and downright irresistible. Make sure it’s softened so it blends smoothly into the dough.
For the Filling
- 4 tbsp unsalted butter, room temperature – This creates the base for the spiced filling to stick.
- ½ cup brown sugar, packed – Adds a caramel-like sweetness that pairs perfectly with pumpkin.
- 1 tbsp pumpkin pie spice – A cozy blend of cinnamon, nutmeg, ginger, and cloves. It’s what makes the filling smell like fall in your kitchen.
For the Glaze & Topping
- ¼ cup pecans, chopped – A little crunch goes a long way. Pecans also give the wreath that “holiday table” look.
- ¼ cup granulated sugar + 2 tbsp water – Together, they create a light sugar glaze that makes the brioche wreath glossy and bakery-beautiful.
This expanded detail not only helps beginners understand why each ingredient is included, but it also makes your Sourdough Pumpkin Brioche Wreath feel approachable, even for someone who’s never made enriched dough before.
Step-by-Step Instructions for Sourdough Pumpkin Brioche Wreath
This recipe does take some time (thanks to sourdough’s natural fermentation), but don’t let that intimidate you. Think of it as a slow, cozy project that fills your kitchen with warmth and spice. Here’s how to make your Sourdough Pumpkin Brioche Wreath, step by step:
Step 1: Make the Dough
In a large mixing bowl, whisk together the pumpkin puree, active sourdough starter, eggs, and granulated sugar until well combined. Sift in the bread flour and salt, mixing until you get a shaggy dough.
💡 Tip: A shaggy dough looks messy—that’s exactly what you want at this stage. It’s not supposed to be smooth yet.
Next, add the softened butter a tablespoon at a time, kneading it gently into the dough until fully incorporated. Cover with a damp cloth or kitchen towel and let it rest for 30 minutes.
Step 2: Knead the Dough
After resting, turn the dough onto a lightly floured surface. Knead for about 6–8 minutes until smooth and elastic. You can also use a stand mixer with a dough hook on low speed.
You’ll know it’s ready when the dough feels silky and bounces back when pressed.
Step 3: Bulk Fermentation (First Rise)
Place the dough in a clean, covered bowl and let it rise at around 72°F (21°C) for about 4 hours, or until nearly doubled in size.
Because sourdough is slow and sensitive to temperature, don’t stress if it takes longer or shorter. Once risen, cover and refrigerate for 8–16 hours (overnight works perfectly). This cold fermentation develops flavor and makes shaping easier.
Step 4: Prepare the Filling
While your dough rests, stir together the brown sugar and pumpkin pie spice in a small bowl. Set aside.
This mixture will become the spiced ribbon running through your Sourdough Pumpkin Brioche Wreath, so don’t skimp on the spice!
Step 5: Shape the Wreath
Remove the chilled dough and let it sit for 10–15 minutes to soften slightly. On a floured surface, roll the dough into a 12×16-inch rectangle.
Spread the softened butter evenly across the dough, leaving a 1-inch margin along one long edge (this helps seal the roll). Sprinkle the sugar-spice mixture evenly over the butter.
Starting from the opposite edge, roll the dough tightly into a log. Pinch the seam closed and place seam side down.
Using a sharp knife, slice the log lengthwise into two equal strands. Position them side by side, cut sides facing up, and twist them together like shoelaces. Carefully form into a circle and pinch the ends together to create a wreath shape.
Step 6: Second Rise
Transfer the shaped wreath onto a parchment-lined baking sheet. Cover lightly with a kitchen towel and let rise at room temperature (72°F) for about 5 hours, or until puffy and airy.
💡 Tip: This is a great time to prep a cozy drink like Pumpkin Spice Latte to enjoy with your wreath once it’s baked.
Step 7: Bake the Wreath
Preheat your oven to 350°F (177°C). Sprinkle chopped pecans over the top of the wreath for a nutty crunch. Bake on the center rack for 25–30 minutes, or until golden brown and fragrant.
Step 8: Make the Sugar Glaze
While the wreath bakes, combine sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture begins to bubble. Remove from heat.
Step 9: Finish and Serve
As soon as your Sourdough Pumpkin Brioche Wreath comes out of the oven, brush it generously with the sugar glaze. This not only adds shine but also locks in moisture.
Let cool for at least 15 minutes before slicing (though good luck keeping little hands away that long!).
Tips and Tricks for Perfect Sourdough Pumpkin Brioche Wreath
- Timing is everything: Plan your bake around the long fermentation. Start the day before.
- Soft butter only: Cold butter won’t incorporate well.
- Gentle cuts: Use a sharp knife and light hand when slicing the roll so your braid stays neat.
- Make-ahead option: The shaped wreath can be refrigerated overnight after braiding—just allow extra time for the second rise.
- Skip pumpkin pie filling: It’s pre-sweetened and will throw off your dough.
Storage for Sourdough Pumpkin Brioche Wreath
- Store covered at room temperature for up to 2 days.
- Refrigerate up to 5 days, but warm slices in the oven before serving.
- Freeze braided dough before second rise for future baking (let thaw and rise before baking).
FAQs
Can I use all-purpose flour?
Yes, just add about 40 g extra.
Do I need a stand mixer?
Nope! This dough is soft enough to knead by hand.
Can I make this nut-free?
Absolutely. Just skip the pecans or swap with pumpkin seeds.
Conclusion
This Sourdough Pumpkin Brioche Wreath is more than bread—it’s a memory-maker. It’s the kind of recipe that makes your kitchen smell like fall, draws the family to the table, and leaves you feeling proud (and maybe a little full).
If you’re planning a fall brunch, holiday breakfast, or just want an excuse to bake something beautiful, this recipe has your name all over it. And if you’re as pumpkin-obsessed as I am, you’ll also love my Sourdough Pumpkin Roll or Pumpkin Sourdough Bread.
So grab your starter, roll up your sleeves, and bake this wreath—you’ll be so glad you did.
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Sourdough Pumpkin Brioche Wreath – Easy, Impressive Bake
- Prep Time: 21 hours 30 minutes
- Cook Time: 30 minutes
- Total Time: 22 hours
- Yield: 12 servings
- Category: Sourdough Bread Recipes
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Buttery pumpkin brioche, ribbons of pumpkin pie spiced filling, pecans, and a simple sugar glaze all come together to make this beautiful braided bread wreath. This sourdough pumpkin brioche wreath is perfect for your next fall brunch.
Ingredients
The Dough
50 g active sourdough starter
120 g pumpkin puree
2 large eggs
60 g granulated sugar
350 g bread flour
4 g salt
4 tbs unsalted butter, room temperature
The Filling
4 tbs unsalted butter, room temperature
1⁄2 cup brown sugar, packed
1 tbs pumpkin pie spice
Sugar Glaze
1⁄4 cup chopped pecans, for topping
1⁄4 cup granulated sugar
2 tbs water
Instructions
1. In a large mixing bowl, whisk together the pumpkin puree, active sourdough starter, room temperature eggs, and granulated sugar. Sift in the flour and salt, and mix by hand or with a sturdy spoon until a shaggy dough forms.
2. Add the room temperature butter, and work the dough until fully incorporated. Cover the bowl with a damp cloth and let rest for 30 minutes.
3. Turn the dough out onto a floured surface and knead until smooth and elastic, about 6 minutes, or knead in a stand mixer with a dough hook on low speed.
4. Place dough in a covered bowl and let rise at 72°F (21°C) for about 4 hours, or until almost doubled in size. Then refrigerate for 8–16 hours for cold fermentation.
5. In a small bowl, mix brown sugar, pumpkin pie spice, and flour. Roll the dough into a 12″x16″ rectangle on a floured surface.
6. Spread room temperature butter on the dough, leaving a 1-inch margin. Spread the sugar-spice mix on top. Roll the dough tightly, starting from the opposite end of the margin.
7. Seal the seam with water and let rest seam side down for a minute. Cut the log lengthwise to expose the layers.
8. Lay the two strips side by side, filling side up. Braid them by crossing over each strip, keeping filling exposed. Pinch the ends to seal.
9. Form the braid into a ring on a parchment-lined sheet. Pinch the ends together to seal the wreath.
10. Cover and let rise at 72°F (21°C) for 5 hours, or until visibly puffy.
11. Preheat oven to 350°F (177°C). Sprinkle pecans over the wreath and bake for 25–30 minutes.
12. Heat sugar and water in a saucepan until sugar dissolves and bubbles. Remove from heat.
13. Brush or pour glaze over the warm wreath. Let cool for 15 minutes before serving.
Notes
Start early! This recipe includes long fermentation times, so plan accordingly. Refer to a sample baker’s schedule for guidance.
Do not use pumpkin pie filling; it contains added sugar and spices that alter the recipe.
If using all-purpose flour instead of bread flour, increase the amount by 40g.
For cleaner cuts when slicing the dough log, make gentle, shallow cuts instead of one deep slice to preserve the filling layers and braid appearance.
