Melt the butter. For 8 tablespoons, 40 to 45 seconds in the microwave should be enough.

In a large bowl, mix all dry ingredients: flour, yeast, sugar and salt.

In a medium bowl, mix wet ingredients: melted butter, pumpkin puree and eggs.

Combine both and mix until the dough is formed and no dry spots remain. Cover dough with a damp towel or plastic wrap and leave it fermenting at room temperature for 1 hour and 30 minutes. Fold it 3 times, with 30-minute intervals between each folding.

Store the dough inside a refrigerator for 16 to 24 hours. Don’t forget to cover it well so it won’t develop a hard skin.

The next day, deflate the dough and divide it into 3 equal parts. If the dough is too sticky, wet your hands to work with it. Shape each piece into a tight ball by folding the edges towards the center until you can form a ball with each piece of dough.

Place dough balls side by side in a greased and lined loaf pan.

Let dough rise for 1 hour to 1 hour and 30 minutes, or until it doubles and looks fluffy and feels lighter. Preheat oven for 20 minutes, 350° F, before baking.

Brush an egg yolk on top of dough before baking (optional) to give a deeper golden brown color to the brioche.

Bake pumpkin brioche for 35 to 40 minutes, or until golden on top.

Remove from the oven and let it cool for 15 minutes before removing bread from loaf pan. Let it cool on a cooling rack for at least 1 hour before slicing.