Start off by melting your butter in a microwave-safe bowl or on the stovetop. In a mixing bowl, mix all the flour, salt, yeast, sugar and set aside. In another bowl add the butter, pumpkin puree, and eggs and mix well.

Combine the dry ingredients to the wet ingredients in the bowl of a standing mixer with a dough hook attachment and work the dough until smooth, it will take around ten minutes or so.

Let the pumpkin brioche dough rise until it doubles in size in the same bowl covered with a towel. This first rise will take around 1 1/2 hours, this though depends on temperature of the room and humidity.

When doubled in size, you will move the dough onto a floured surface and fold it once: place your hands under the dough and move it upwards to remove any air bubble. This process can be repeated a few times and it helps with achieving a better texture in bread.

Separate the dough in two pieces. Place the folded dough pieces in the greased tin loaf as is and let it rise again for another 30 minutes.

Afterwards, apply a milk wash all over the dough. Bake for 35-40 minutes at 180C.

Let it cool completely before slicing and serving, enjoy!