Jump to Recipe Print RecipeAs the crisp air of fall settles in, I find myself enveloped in the warm, spiced aroma of freshly baked Pumpkin Challah. There’s something magical about this beautifully braided bread; it’s not just a recipe, but a canvas for creativity, perfect for festive gatherings with friends and family. With its tender, fluffy texture and a hint of sweetness, this enriched bread is a delightful escape from the mundane. You can whip it up quickly, and if you’re lucky enough to have leftovers, it transforms into the ultimate French toast or a comforting bread pudding. Intrigued by how you can turn simple ingredients into a masterpiece? Let’s dive into the joys of making this fall-inspired treat! Why is Pumpkin Challah a Must-Try? Festive Flavors: The delightful blend of pumpkin and warm spices creates an irresistible aroma, making it ideal for gatherings and celebrations. Easy to Make: Don’t worry if you’re new to baking; this recipe is straightforward and beginner-friendly, bringing joy to your kitchen. Versatile Uses: Beyond its beauty as a bread, try it as an indulgent French toast or a delicious bread pudding later! Crowd-Pleaser: The soft, fluffy texture and slightly sweet flavor make it a sure hit with family and friends at any occasion. Time-Saving Option: Prepare ahead by making extra loaves to freeze for later, ensuring you always have a special treat on hand. Pair it with your favorite jam or butter for a simple yet satisfying breakfast, or consider turning it into a unique dessert by mixing in nuts or dried fruits! Pumpkin Challah Ingredients For the Dough King Arthur Unbleached All-Purpose Flour – Provides structure and texture; can substitute with bread flour for a chewier consistency. Granulated Sugar – Adds sweetness and enhances browning; brown sugar offers a deeper flavor if preferred. Instant Yeast – Acts as a leavening agent; feel free to use active dry yeast, adjusting proofing time as needed. Table Salt – Elevates flavor and controls yeast activity for a balanced dough. Cinnamon – Infuses warmth and spice; nutmeg can be used for a delightful twist. Lukewarm Water – Activates yeast; ensure the temperature is around 110°F (43°C) for best results. Pumpkin Purée – Adds moisture and distinct flavor that truly embodies fall; homemade or canned works perfectly. Vegetable Oil – Incorporates fat for tenderness; melted butter can provide a rich alternative. Large Eggs – Contributes richness and aids in leavening; for a vegan option, consider using a flax egg as a substitute. For the Glaze Egg (beaten with water) – Creates a beautiful golden finish; ensure to brush evenly for the best color. With these simple yet essential ingredients, your Pumpkin Challah will become a culinary masterpiece, sure to charm everyone at your festive gatherings. Happy baking! Step‑by‑Step Instructions for Pumpkin Challah Step 1: Mix the Dry Ingredients In a large mixing bowl, whisk together 5 ¾ cups of unbleached all-purpose flour, ½ cup of granulated sugar, 2 ¼ teaspoons of instant yeast, 1 ½ teaspoons of table salt, and 1 teaspoon of cinnamon. This combination creates a flavorful foundation for your Pumpkin Challah. Ensure the ingredients are evenly distributed for uniform flavor. Step 2: Combine the Wet Ingredients In a separate smaller bowl, mix together 1 cup of lukewarm water (about 110°F), ½ cup of pumpkin purée, ¼ cup of vegetable oil, and 1 large egg. Stir well until everything is blended. This mixture will provide moisture and richness to your dough, making your challah tender and flavorful. Step 3: Form the Dough Pour the wet ingredients into the bowl with the dry ingredients. Stir with a wooden spoon until the mixture forms a shaggy dough. It’s important to incorporate all the dry flour, binding your ingredients into a cohesive mix that will rise beautifully into your Pumpkin Challah. Step 4: Knead the Dough Turn the shaggy dough onto a lightly floured surface. Knead the dough by hand for about 10 minutes or with a mixer for 6 minutes, adding reserved flour gradually until the dough is elastic and slightly tacky. You’ll know it’s ready when it springs back gently when touched, indicating proper gluten development. Step 5: First Rise Place the kneaded dough into a greased bowl, covering it with a damp cloth or plastic wrap. Allow the dough to rise at room temperature for approximately 2 hours, or until it has doubled in size. This fermentation step enhances flavor and texture, making your Pumpkin Challah irresistibly soft. Step 6: Prepare for Shaping Once risen, preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper. Gently punch down the dough to release air, then turn it out onto a lightly floured surface, ready for shaping into logs. Step 7: Shape the Loaves Divide the dough into three equal pieces, and roll each piece into a long log approximately 12 inches in length. Braid the three logs together to form one loaf, tucking the ends under for a neat finish. This beautifully braided shape will make your Pumpkin Challah a stunning centerpiece. Step 8: Second Rise Transfer your braided dough to the prepared baking sheet. Cover it loosely with plastic wrap or a damp towel and let it rise for about 1 hour, until puffy and slightly expanded. The additional rising time ensures a light and airy texture for your challah. Step 9: Brush the Egg Wash Before baking, gently brush the top of your loaf with an egg wash made from 1 beaten egg mixed with a bit of water. This step will give your Pumpkin Challah a lovely, golden crust as it bakes, enhancing both appearance and flavor. Step 10: Bake the Loaf Place the baking sheet in your preheated oven, baking for 35-40 minutes. You’ll know it’s ready when the bread is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 190°F (88°C) for perfect doneness. Step 11: Cool the Bread Remove the Pumpkin Challah from the oven and let it cool on a wire rack. Allow it to cool completely before slicing, which helps maintain its soft texture and ensures a delightful eating experience. Enjoy its warm, rich aroma filling your home! Helpful Tricks for Pumpkin Challah Kneading Technique: Ensure thorough kneading for at least 10 minutes. This is crucial for gluten development, giving your Pumpkin Challah the tender texture it’s known for. Proper Temperature: Make sure your water for activating yeast is lukewarm (around 110°F/43°C). Too hot or too cold water can hinder yeast activation, affecting your dough rise. Egg Wash Tips: Apply your egg wash in two layers for a rich, golden crust. Brush gently to avoid deflating the dough before baking. Space is Key: Avoid overcrowding your baking sheet. Allow enough space for the Pumpkin Challah to expand during the second rise and baking, ensuring even cooking. Check for Doneness: Use a thermometer! Your bread should reach an internal temperature of 190°F (88°C) to ensure it’s fully baked and safe to eat. Enjoy the process, and happy baking! Pumpkin Challah Variations & Substitutions Feel free to let your creativity shine and customize your delightful Pumpkin Challah with these fun twists! Nutty Addition: Add 1 cup of chopped walnuts or pecans for a satisfying crunch and rich flavor. They add a wonderful texture that complements the soft bread. Dried Fruit Delight: Stir in 1 cup of raisins or dried cranberries to infuse sweetness and chewiness. This twist brings a lovely fruity element that contrasts beautifully with the pumpkin. Whole Wheat Flour: Substitute 1 to 2 cups of all-purpose flour with whole wheat flour for a nutty flavor and added nutrients. The hearty texture elevates the classic challah, making it even more wholesome. Cinnamon Sugar Topping: Before baking, sprinkle a mixture of sugar and cinnamon on top for an enticingly sweet crust. It creates a delightful sweetness that envelops the warm spices. Vegan-Friendly Option: Replace the eggs with 1 flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and oil with applesauce for a lighter, vegan twist. Your Pumpkin Challah will still be rich and delicious! Pumpkin Spice Boost: Elevate the spice level by adding 1/2 teaspoon of pumpkin pie spice to the dough. This additional flavor enhancement truly captures the essence of fall. Heat it Up: For a hint of warmth, incorporate 1/2 teaspoon of cayenne pepper or 1 diced jalapeño. This unexpected kick makes for a delightful surprise that adds depth to traditional flavors. Fruity Pumpkin Chutney: Serve your Pumpkin Challah with a homemade chutney made from apples, ginger, and a touch of cinnamon. This fresh accompaniment pairs beautifully, enhancing every bite. Exploring these delicious variations makes this recipe even more inviting. Craft your unique version and impress your loved ones with a delightful twist on the classic Pumpkin Challah! Happy baking! Make Ahead Options Making Pumpkin Challah is perfect for meal prep enthusiasts! You can prepare the dough up to 24 hours in advance by mixing it through the first rise and then refrigerating it. When ready to bake, let the dough come to room temperature (about 30 minutes), then shape and proceed with the second rise. Additionally, you can braid and place the shaped dough in the fridge before the second rise, allowing for overnight fermentation, which enhances flavor. To maintain quality, wrap the dough tightly in plastic wrap to prevent drying out. This way, you’ll enjoy fresh-baked Pumpkin Challah with minimal effort, perfect for busy weeknights! How to Store and Freeze Pumpkin Challah Room Temperature: Store your Pumpkin Challah wrapped in plastic wrap or in an airtight container for up to 3 days to keep it fresh and soft. Fridge: For longer preservation, you can refrigerate the bread; however, ensure it’s tightly wrapped to prevent it from drying out. It can last about 5-7 days in the fridge. Freezer: Freeze your Pumpkin Challah for up to 3 months. Slice it before freezing for easy thawing and enjoyment whenever you crave a taste of fall. Reheating: To enjoy, thaw at room temperature or warm in the oven at 350°F (175°C) for about 10-15 minutes to restore its heavenly texture. What to Serve with Pumpkin Challah As you delight in the comforting aroma of freshly baked Pumpkin Challah, let’s explore some delectable pairings to elevate your meal experience. Creamy Mashed Potatoes: These rich, buttery potatoes balance the sweet flavor of the challah, creating a cozy combination. They’re the ultimate comfort food beside this festive bread. Spiced Apple Cider: The warm spices in apple cider enhance the autumn essence of pumpkin, making it a refreshing and festive drink to complement your meal. Honey-Cinnamon Butter: Spread a layer of this sweet, creamy delight over warm slices of challah for an exquisite treat. The sweet and spiced combination is a perfect match for the bread’s tender texture. Roasted Butternut Squash: This dish brings a nutty flavor and a slightly caramelized sweetness, harmonizing beautifully with the pumpkin elements in the challah. Savory Herb Stuffing: The savory notes from the herbs elevate the nuanced flavors of the bread, making it an excellent side during holiday gatherings. Pumpkin Spice Latte: Sip on this seasonal favorite to tie in the pumpkin flavors of your meal. It’s a warm, inviting drink that brings the aroma of fall right to your table! Experience the joy of mixing, matching, and creating unforgettable moments with these cozy pairings while enjoying your homemade Pumpkin Challah! Pumpkin Challah Recipe FAQs How do I choose the right pumpkin for my Pumpkin Challah? Absolutely! When selecting pumpkin for your Pumpkin Challah, opt for firm, vibrant pumpkins with no dark spots or blemishes. Canned pumpkin purée is a great alternative if fresh isn’t available—just be sure it’s pure pumpkin without added sugars or spices. How should I store my Pumpkin Challah? To keep your Pumpkin Challah fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. If needed longer, refrigerate it; just ensure it’s tightly wrapped to avoid drying out, where it can last about 5-7 days. Can I freeze my Pumpkin Challah? Certainly! Slice your Pumpkin Challah before freezing to make it easier to thaw. Wrap each slice in plastic wrap, and then place them in a freezer bag. It can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or warm in a 350°F oven for about 10-15 minutes. What should I do if my dough doesn’t rise properly? Very! If your dough isn’t rising as expected, it might be due to the yeast being expired or your water temperature being too hot or cold. Check that your water is around 110°F and use fresh, active yeast for best results. If it’s too late, try gently kneading in a bit more flour to help stabilize the dough’s structure. Is this Pumpkin Challah safe for people with nut allergies? Yes! The basic ingredients in this Pumpkin Challah recipe are nut-free. However, if you choose to add nuts or dried fruits as variations, make sure to inform anyone with nut allergies. Always double-check labels on any pre-packaged items, like your flour or canned pumpkin, to ensure they are processed in nut-free facilities. What if I want to make a vegan version of Pumpkin Challah? Of course! To make a vegan Pumpkin Challah, simply replace the egg with a flax egg—just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for 5 minutes to thicken. You may also replace vegetable oil with melted coconut oil for rich flavor. Enjoy your festive baking adventure! Pumpkin Challah: Soft, Sweeter Bread for Fall Celebrations No ratings yet Enjoy the delightful Pumpkin Challah, a soft and sweet bread perfect for fall celebrations. Print Recipe Pin Recipe Prep Time 45 minutes minsCook Time 40 minutes minsRising Time 2 hours hrsTotal Time 3 hours hrs 25 minutes mins Servings: 12 slicesCourse: BreakfastCuisine: AmericanCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Dough5.75 cups King Arthur Unbleached All-Purpose Flour Can substitute with bread flour for chewier consistency.0.5 cups Granulated Sugar Brown sugar can be used for a deeper flavor.2.25 teaspoons Instant Yeast Can substitute with active dry yeast, adjusting proofing time.1.5 teaspoons Table Salt Elevates flavor and controls yeast activity.1 teaspoon Cinnamon Nutmeg can be used for a delightful twist.1 cups Lukewarm Water Around 110°F (43°C) for best results.0.5 cups Pumpkin Purée Homemade or canned works perfectly.0.25 cups Vegetable Oil Melted butter can provide a rich alternative.1 large Large Eggs For a vegan option, consider using a flax egg.For the Glaze1 large Egg Beaten with water for egg wash. Equipment Mixing Bowlwooden spoonBaking SheetOvenWire Rack Method Step-by-Step Instructions for Pumpkin ChallahIn a large mixing bowl, whisk together 5 ¾ cups of unbleached all-purpose flour, ½ cup of granulated sugar, 2 ¼ teaspoons of instant yeast, 1 ½ teaspoons of table salt, and 1 teaspoon of cinnamon.In a separate smaller bowl, mix together 1 cup of lukewarm water, ½ cup of pumpkin purée, ¼ cup of vegetable oil, and 1 large egg.Pour the wet ingredients into the bowl with the dry ingredients. Stir with a wooden spoon until the mixture forms a shaggy dough.Turn the shaggy dough onto a lightly floured surface. Knead the dough by hand for about 10 minutes or with a mixer for 6 minutes.Place the kneaded dough into a greased bowl, covering it with a damp cloth or plastic wrap. Allow the dough to rise at room temperature for approximately 2 hours.Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper. Gently punch down the dough.Divide the dough into three equal pieces, and roll each piece into a long log approximately 12 inches in length. Braid the three logs together to form one loaf.Transfer your braided dough to the prepared baking sheet. Cover it loosely with plastic wrap and let it rise for about 1 hour.Gently brush the top of your loaf with an egg wash made from 1 beaten egg mixed with a bit of water.Place the baking sheet in your preheated oven, baking for 35-40 minutes until the bread is deep golden brown.Remove the Pumpkin Challah from the oven and let it cool on a wire rack. Allow it to cool completely before slicing. Nutrition Serving: 1sliceCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 100IUCalcium: 20mgIron: 1mg NotesStore your Pumpkin Challah wrapped in plastic wrap or in an airtight container for up to 3 days. It can last about 5-7 days in the fridge and can be frozen for up to 3 months. Tried this recipe?Let us know how it was!
