Pumpkin Cream Cheese Brioche is a melt-in-your-mouth breakfast bread you'll crave all season long. And it has a crunchy cinnamon...
People who know me understand that I am the least “basic” person there is. And that is probably true, except for when it comes to fall. As soon as I see that first leaf turn, I break out my sweaters, knee high boots, and drink my weight in seasonal lattes.
I am currently on the hunt for a “Freaky for Fall” sweater that matches my favorite infinity scarf. I also love everything pumpkin. Each year I make pumpkin soup, pumpkin macaroni and cheese, and brown butter pumpkin chocolate chip cookies.
This year, I wanted to do things differently. This year, I was going to try and keep my pumpkin love to a minimum and keep my hands off the gourd until Thanksgiving. Sure, I had one or two lattes, but I managed to keep myself from baking anything pumpkin for a lot longer than I thought I would.
Slowly, my pumpkin cravings began to take hold of my mind. I began to crave it. Then the other day these pumpkin cream cheese brioches were out of the oven and I was eating half of my second one before I even realized what was happening.
I didn’t even remember going to the store and buying pumpkin puree.
So, I broke my no-pumpkin ban. But pumpkin cream cheese brioche is worth it. I mean, how can you say no to soft, buttery bread that basically melts in your mouth?
And that sweet pumpkin cream cheese filling? It isn’t “pumpkin spice,” but it has a beautiful melody of my favorite warm spices that epitomize everything that is wonderful about fall. And the cinnamon sugar topping adds an amazing crunch to the brioche that is just too tempting to resist.
My advice? Don’t try to be a hero. Give in to the pumpkin. Give in to pumpkin brioche. Your taste buds will thank you.
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