Brioche Loaf

Brioche loaf bakes up soft, golden, and buttery with a light and tender crumb. It’s perfect for breakfast, sandwiches, or enjoying warm with just a bit of butter.

Course Bread, Breakfast, Dessert, Desserts

Cuisine American, International

Keyword bread recipes, brioche, brioche bread, brioche bread recipe, brioche buns, brioche dough, brioche loaf, brioche recipe, french toast, knead, loaf, loaf pan, proof, stand mixer, yeast

Prep Time 10

Cook Time 40

Servings Slices

Calories 224kcal

Author Zuzana Paar

Equipment

Ingredients

2 Cups Unflavored Protein Powder
4 Pieces Whole Eggs
1 ½ Cups Full-Fat Cream Cheese
¼ Cup Melted Unsalted Butter
¼ Cup Heavy Cream
¼ Cup EVO Oil like avocado or light olive oil
4 Tablespoons Sugar Sweetener
½ teaspoon Salt
⅓ teaspoon Baking Soda
2 ½ teaspoons Baking Powder
1 teaspoon Xanthan Gum

US Customary - Metric

Instructions

Bring all ingredients to room temperature and preheat the oven to 320°Fahrenheit (160°Celsius) to ensure the loaf bakes evenly.
Whisk eggs and sweetener until light and slightly fluffy to form the base of the batter.
Mix in cream cheese, butter, heavy cream, and oil gradually until fully combined.
Whisk until the mixture is completely smooth with no lumps.
Stir in protein powder, baking soda, baking powder, and xanthan gum until evenly blended.
Transfer the batter to a parchment-lined or silicone loaf pan and smooth the top.
Bake for 40 minutes at 320°F (160°C), then cool slightly before slicing.

Video

Notes

Use room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature before mixing. This helps the dough come together smoothly and rise properly.
Knead well for a soft texture: Kneading develops the gluten, giving your brioche a light and fluffy crumb. You can knead by hand or use a stand mixer for easier results.
Let the dough rise fully: Allow the dough to double in size before shaping and baking. A proper rise ensures a soft, airy loaf with a rich texture.
Brush with egg wash for a golden top: Brushing the top with beaten egg before baking adds shine and color. It also gives the loaf a slightly crisp, appealing crust.

Nutrition