Sunday, October 12, 2014

Pumpkin Brioche Loaf with Hershey Chocolate Filling

After I saw the Foodiva on her nutella stripe bread, I thought I copy her idea on baking a twisted loaf of bread too, I will be making a brioche bread. Here is Foodiva Nutella Strip Bread 

This will be a sweet bread for this Sunday's Coffee hour, it is the pumpkin brioche bread filled with Hershey Chocolate spread (instead of nutella... just a different brand). I am using fresh roasted pumpkin. I had blended the pumpkin and have freezed it awhile ago, it is good to have frozen prepared pumpkin at hand for any baking needs any time. 

Since I also have a jar of Hershey Chocolate spread, it will compliment well with the brioche. Just for fun, loaf bread makes for easy handling, I can cut up the brioche loaf in nice serving slices..... hmmm hope it will be interesting and inticing :)

Here is the recipe:


1 Tbsp yeast
1/4 warm water
1/4 cup sugar
1/2 cup margarine
2 eggs
1 cup homemade crushed roasted pumpkin
4  1/4 cup flour

In a mixer, add warm water and yeast, let it stand for 5 mins till it gets foamy.
Add melted margarine and sugar, stir well.
Add one egg at a time and mix well.
Add 2 cup flour, mix well
Add pumpkin and mix well.
Attach hook to mixer, continue to mix well.
Gradually add the rest of the flour and mix well.

Pick up dough from mixer and knead dough into a ball.
Place dough in a dry bowl and cover dough with dry towel and let it rise for at least an hour.
Dough will rise and double in size.
Punch down dough, place dough on a lightly floured smooth surface.
Using a rolling pin, roll dough into rectangle and flat to least than 1/2 inch.
Spread the Hershey chocolate in the middle section of dough, fold in 1/3 over.
Spread hershey chocolate on top on the half section of dough, fold the 1/2 over.
And again and fold another half.
Using rolling pin, roll dough to flatten in one direction to make dough longer.
Using a pairing knife, cut dough into 4 long stripe.
Braid dough intertwined and tuck the top and bottom inside.
Place braided dough in a loaf pan, let dough stand for at least 30 mins.
Heat oven at 350 degree, bake for 35 mins.
Let bread cool and slice with bread knife and serve warm with more hershey spread or jelly (optional)

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Eileen from Eileen's Diary at this post.


For October 2014, Eileen has requested her Little Thumbs Up event with PUMPKIN theme to starts on 1st October and will end on the last day of the month. Please join us! To join, simply cook or bake any recipe with PUMPKIN for October 2014 and link with us at this post anytime until 31st October 2014.


  1. Hi Joanne,
    Thanks for sharing this lovely bread to LTU!
    I love Hershey chocolates :)

  2. Thanks Mui, pumpkin is perfect fruit/vegetable of the month of October, great job on your part. Thanks for your comments :)

  3. Hi Joanne,

    Sorry for my late visit.

    This is a lovely combination. Your bread looks very moist and yummy :D