Autumn Tsoureki: Pumpkin Spice & Pear Spice Braids

Two autumn-inspired tsoureki loaves that bring a seasonal twist to the traditional Greek sweet bread!

The flavors of fall had me testing these autumn tsoureki loaves, and I couldn’t choose a favorite between the pumpkin spice and pear spice bread. The Pumpkin Spice Tsoureki is infused with warm pumpkin spice and a hint of cinnamon, perfect for fall gatherings. The Pear Spice Tsoureki offers a delicate balance of spiced pears and cinnamon, making it a fragrant and cozy treat. Both loaves are soft, slightly sweet, and ideal for enjoying with a warm drink or sharing with loved ones. Perfect for celebrating the flavors of autumn!

Tsoureki is Greek Easter bread that’s sweet, light, fluffy, and made around Easter time in Greek households. It’s a labor of love since they take extra time, patience, and effort, but I’ve broken it down into simple steps to help you enjoy these delicious breads. With all the fall flavors, your house will smell amazing, and you’ll have delicious, sweet loaves of bread to serve with brunch or give as a gift.

Are both braids made from the same dough?

Yes! You’ll make the same starter and dough for both tsoureki loaves, apart from the pumpkin puree for the pumpkin tsoureki dough. My recipe for the pear spice tsoureki doesn’t have a puree in the dough. However, you can puree a cup of canned pears to add to that dough if you’d like. Make the two fillings to try both and see which is your favorite.

What do I need to make the starter?

Milk -lukewarm to help activate your yeast quicker.

Active dry yeast -I use the original packets to make things easy.

Granulated sugar -feeds the yeast to help it bloom.

All-purpose flour -also helps feed the yeast and sets the mixture for the dough.

What are the wet ingredients for the dough?

Milk -lukewarm because that’s what helps the yeast bloom, and we don’t want to shock the starter.

Granulated sugar -to sweeten the dough.

Eggs -to add moisture and help the tsoureki rise.

Pumpkin puree -you’ll use this for the pumpkin spice tsoureki, but OMIT it for pear tsoureki. Homemade or canned will both work.

Pure vanilla extract -a good quality for the best flavor.

Unsalted butter -softened to add buttery moisture.

What are the dry ingredients for the dough?

All-purpose flour -you can use bread flour if you prefer. Either flour will work for tsoureki.

Ground cinnamon -adds a ton of warmth and is my favorite flavor of fall.

Orange zest -pairs so well with cinnamon while adding sweet citrus.

Ground mahlepi -this is the characteristic flavor of tsoureki, and I like to leave it in as an ingredient. However, you can leave it out if you don’t care for it.

Powdered ginger -adds a fresh, mild ginger flavor that’s warm and slightly peppery.

Salt -helps meld and enhance all the flavors together.

What do I need for the pumpkin spice filling?

Unsalted butter -be sure it’s really soft to mix in all the other ingredients.

Light brown sugar -adds more caramel flavor and compliments the pumpkin.

Pumpkin puree -homemade or canned will be fine.

Ground cinnamon -I love making my own pumpkin spice, and you can’t have it without warm, spicy cinnamon.

Powdered ginger –adds the bright tangy notes to pumpkin spice.

Ground nutmeg -the warm, sweet nuttiness rounds out the spices.

Ground cloves -anytime cinnamon and clove come together, you know things are about to be good.

Sweetened dried cranberries -substitute your favorite dried fruit or any combination.

What do I need for the pear spice filling?

Light brown sugar -gives the bread a deeper, sweeter flavor than granulated sugar.

Ground cinnamon -the base for a great fall spice blend.

Powdered ginger -mimics the spice flavors of pumpkin spice flavors.

Ground nutmeg -nutmeg isn’t for everyone, but it goes so well with the spice blend. Leave it out if you really don’t care for it.

Ground cloves -the smell of cinnamon, cloves, and pears will keep you from making apple pie.

Canned pears -drained and chopped or you can do the same with cooked fresh pears.

What do I need for the cream cheese icing?

Cream cheese -very soft to blend everything together easily.

Unsalted butter -softened to cream into the cream cheese easily.

Confectioner’s sugar –sweetens the icing without making it grainy.

Pure vanilla extract -be sure to use a good quality since it flavors your icing.

How do I proof yeast?

In the bowl of a tabletop mixer fitted with the dough hook, add the starter ingredients. Mix together and set aside to proof for 8 minutes. The yeast is good if a cloud forms on the top of the mixture. Otherwise, start with a fresh container of yeast.

How do I make the dough?

In a large bowl, whisk together all the dry ingredients. Add the wet ingredients to the mixer with the proofed yeast, and then add all the dry ingredients. Knead on low speed for 10-12 minutes. If the mixture is too runny, add 1-2 cups of flour and knead until incorporated.

***Baker’s Note*** If making the pear bread, do not add the pumpkin puree to the mixture. Adding a cup of pureed canned pears will yield a softer tsoureki.

How long do I let the dough rise?

Transfer the dough to a lightly greased bowl and toss the dough to coat. Cover the bowl with plastic or a kitchen towel and set aside until the dough has doubled in volume. This can take up to 3-4 hours.

***Baker’s Note*** Differences in rise time: The pumpkin bread will rise faster than the pear bread because the pumpkin filling keeps the dough a little bit runnier. The pear dough will take about 3 hours to double in volume.

How do I make the pumpkin spice filling?

Combine all the pumpkin spice-filling ingredients except the cranberries in a bowl and mix together until smooth.

How do I prepare the pear spice filling?

Combine all the ingredients except for the pears in a bowl and mix until smooth.

Are there more filling options?

You can really add any dried fruit or nut you like. Try diced canned apples, chocolate chips, chopped dates, or toasted chopped pecans. You can even try replacing the pumpkin spice filling with chocolate hazelnut spread. Let me know what you try and how it turns out!

How do I assemble the loaves?

Cut the dough into two equal portions. Divide each portion into three equal pieces. Roll each piece into a 10-inch-long rope. Flatten it into a rectangle and spread the filling on top. Sprinkle some cranberries or diced pear for the pear spice bread over the filling and fold over to seal. Roll it slightly and braid the three ropes together. (see video).

Do I need to let the prepared braids rise?

Place on a baking tray lined with parchment paper and cover loosely with a kitchen towel. Set aside to rise until puffy. Once the loaves are braided, the pumpkin will be ready to bake after 15-20 minutes, and the pear tsoureki will have to rise 30-45 minutes before it can be baked.

How long do I bake the loaves?

Preheat the oven to 350 °F, 180 °F. Whisk the egg wash in a bowl. Brush the loaves with the egg wash, and bake on the center rack for 30-35 minutes.

When do I add the topping?

Set aside to cool to room temperature. Then, drizzle the icing on top or just dust with some confectioner’s sugar. Enjoy! Kali Orexi!

Can I make these into cakes instead of loaves?

Bake in a bundt pan! Instead of braiding the loaves, cut the dough into two portions, roll each portion into a rectangle, spread the filling, and roll up. Twist it and place it into two bundt pans. If you do not have two pans, use a 10-inch cake pan instead.

What else can I make with this recipe?

Make cinnamon rolls! Roll the dough into a large rectangle. Spread the filling on top and roll it up. Cut into twelve pieces and place in a baking pan. Set aside to rise until very puffy. Drizzle a tablespoon of heavy cream over each roll and bake for 25 minutes. Drizzle with icing once they have cooled slightly, and enjoy!

Some more of my favorite tsoureki recipes:

• Tsoureki Danish Braid Filled with Cream Cheese & Preserves
• Tsoureki Rolls (Vanilla & Chocolate Filled)
• Tsoureki-Flavored Cake
• The Ultimate Tsoureki Baking Guide
• Stuffed Tsoureki Minis: Greek Easter Bread Wreaths & Twists

Watch the Video: