As the leaves start to paint the ground in vibrant hues, it’s the perfect time to embrace warm, comforting baked goods that capture the essence of fall. This Pumpkin Challah, a beautifully braided enriched bread, is my all-time favorite way to celebrate the season. With its tender texture and slightly sweet hint of cinnamon, this loaf not only delights the senses but also fills your home with a heavenly aroma. What’s more? It’s incredibly versatile; leftover slices transform effortlessly into decadent French toast or a scrumptious bread pudding. Whether you’re gathering around the table for Rosh Hashanah or simply indulging in cozy autumn weekends, this recipe is sure to spark joy. Ready to dive into a fragrant baking adventure? Let’s get started!
Why is Pumpkin Challah a Must-Try?
Irresistible Aroma: The moment you start baking, your kitchen will be filled with the warm scents of pumpkin and cinnamon, creating an inviting atmosphere.
Tender Texture: With a soft, fluffy interior and a shiny crust, this challah delivers an unforgettable mouthfeel that’s a definite crowd-pleaser.
Celebration Bread: Perfect for Rosh Hashanah or fall gatherings, this enriched bread adds a festive touch to your table.
Sweet Versatility: Beyond just a loaf, enjoy it as French toast or in a decadent bread pudding, making every bite delightful.
Family-Friendly: Both kids and adults will adore it, sparking conversations and smiles around the dining table.
Don’t forget to check out my tips for storing homemade bread so you can enjoy this treat all week long!
Pumpkin Challah Ingredients
For the Dough
• King Arthur Unbleached All-Purpose Flour – Provides the structure of the bread; substitute with bread flour for a chewier texture.
• Granulated Sugar – Sweetens the dough and enhances browning; brown sugar can add a deeper flavor.
• Instant Yeast – Activates the dough to rise; feel free to use active dry yeast, just be sure to proof it first.
• Table Salt – Balances sweetness and enhances flavor; don’t omit, but kosher salt can work as a substitute in adjusted amounts.
• Cinnamon – Adds warmth and a hint of spice; pumpkin pie spice can replace it for added flavor complexity.
• Water (Lukewarm) – Hydrates and activates yeast; ensure it’s warm, not hot, to prevent killing the yeast.
• Pumpkin Purée – Provides moisture and color; choose homemade or canned, ensuring it’s pure pumpkin without additives.
• Vegetable Oil – Adds moisture and richness; melted butter can be a delicious alternative for a richer taste.
• Large Egg – Binds ingredients and enriches the dough; replace it with a flax egg for a vegan version.
For the Egg Wash
• Beaten Egg with Water – Gives the loaf a shiny, golden crust; milk can be used as an alternative for brushing.
Enjoy creating your own Pumpkin Challah, and savor the warmth and comfort it brings to your home!
Step‑by‑Step Instructions for Pumpkin Challah
Step 1: Prepare Dough
In a mixing bowl, combine 4 cups of King Arthur Unbleached All-Purpose Flour, ¼ cup granulated sugar, 2¼ teaspoons instant yeast, 1 teaspoon table salt, and 1 teaspoon cinnamon. In another bowl, mix together 1 cup lukewarm water, 1 cup pumpkin purée, ¼ cup vegetable oil, and 1 large egg. Gradually combine the wet ingredients with the dry ingredients, mixing until a shaggy dough forms.
Step 2: Knead the Dough
Transfer the dough onto a floured surface and knead for about 6-10 minutes until it becomes smooth, elastic, and slightly tacky. If it’s too sticky, sprinkle in a little more flour as needed to facilitate kneading. Once it reaches the right texture, place the dough in a lightly greased bowl and cover it with a clean kitchen towel. Let it rise in a warm spot for about 2 hours or until it doubles in size.
Step 3: Shape the Loaves
After the dough has risen, gently deflate it and divide it into three equal pieces. Roll each piece into a rectangle about 12 inches long, then tightly roll them from the long end to form logs. Once shaped, visibly coil the logs around each other to create a braided loaf. Transfer your beautiful Pumpkin Challah onto a parchment-lined baking sheet for further rising.
Step 4: Second Rise
Cover the braided loaf with the kitchen towel and allow it to rise again for approximately 1 hour. This rise is crucial for achieving that deliciously soft texture. Keep an eye on how puffy it becomes; it’s ready when it’s noticeably swollen and airy.
Step 5: Bake
Preheat your oven to 350°F (175°C). Brush the loaf generously with an egg wash made from 1 beaten egg mixed with a splash of water for that glossy finish. Place it in the preheated oven and bake for 35-40 minutes or until the crust turns a lovely golden brown and the internal temperature reaches 190°F.
Step 6: Cool
After baking, remove the Pumpkin Challah from the oven and gently transfer it to a wire cooling rack. Allow it to cool completely for about 30 minutes before slicing. This will ensure that the texture remains perfect for your cozy family gatherings or to enjoy on your own!
Expert Tips for Pumpkin Challah
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Lukewarm Water: Ensure the water is lukewarm to activate the yeast effectively; too hot can kill it, resulting in a dense bread.
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Kneading Method: Knead until the dough is elastic and slightly tacky but not sticky; this will help create the desired texture in your Pumpkin Challah.
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Leave Room: When shaping, avoid coiling the dough too tightly; this allows the bread to expand properly while baking for a fluffy outcome.
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Egg Wash Technique: Apply the egg wash twice for a beautifully glossy crust; this enhances both the appearance and flavor of your challah.
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Cooling Time: Allow the bread to cool completely on a wire rack before slicing; this helps maintain the soft texture and prevents gumminess.
Pumpkin Challah Variations & Substitutions
Unleash your culinary creativity by making this Pumpkin Challah uniquely yours! With a few simple swaps and additions, you can elevate flavors and cater to different tastes.
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Sweet Potato: Substitute pumpkin purée with mashed sweet potatoes for a delightful twist and a slightly different sweetness.
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Spice Swap: Change cinnamon to nutmeg or allspice for an aromatic profile that adds warmth and complexity to your bread.
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Add-Ins: Fold in chocolate chips or dried cranberries to the dough for a festive flair that makes each slice a delightful surprise.
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Vegan Option: Use a flax egg instead of a large egg to substitute for binding while creating a plant-based version that everyone can enjoy.
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Rich Flavor: Replace vegetable oil with melted butter for a richer taste and added depth in every bite.
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Gluten-Free Alternative: Use a gluten-free all-purpose flour blend if you’re catering to gluten sensitivities, ensuring it has xanthan gum for proper texture.
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Cinnamon Sugar Topping: Before the second rise, sprinkle a mix of cinnamon and sugar on top of your loaf for an extra crunchy, sweet crust.
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Herb Infusion: Add finely chopped fresh herbs like rosemary or thyme into the dough for a savory twist that pairs beautifully with soups and salads.
Feeling inspired? Don’t forget to check out how to create a delicious French toast with your Pumpkin Challah leftovers for a delightful breakfast!
How to Store and Freeze Pumpkin Challah
Room Temperature: Wrap the Pumpkin Challah in plastic wrap or a clean kitchen towel and store it at room temperature for up to 3 days to keep it fresh and soft.
Fridge: If you need to store it longer, place the wrapped challah in the fridge for up to a week, but be aware that it may dry out slightly.
Freezer: For extended storage, slice the challah and freeze it in an airtight container or freezer bag for up to 3 months. This makes it easy to enjoy a slice whenever you crave it!
Reheating: To reheat, simply thaw slices in the toaster or warm them in the oven at 350°F for about 10 minutes; this helps revive the delicious texture and flavor of your Pumpkin Challah.
What to Serve with Pumpkin Challah
As the scents of warm bread fill the air, let’s create a delightful meal that pairs beautifully with this luscious, slightly sweet loaf.
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Creamy Mashed Potatoes: The rich texture of buttery mashed potatoes perfectly complements the soft, fluffy interior of Pumpkin Challah, creating a comforting duo.
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Harvest Salad: A fresh salad loaded with roasted butternut squash, greens, and nuts adds a vibrant crunch, balancing the sweet flavors of the challah.
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Roasted Brussels Sprouts: Caramelized and slightly crispy, these savory bites bring a delightful contrast to the sweetness of the bread while echoing autumnal flavors.
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Homemade Pumpkin Soup: Creamy pumpkin soup is a natural pairing, enhancing the pumpkin essence of the challah and providing a warm, satisfying start to your meal.
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Cheese Platter: Soft cheeses such as goat cheese or brie on a cheese board add savory richness, inviting guests to enjoy the unique taste of Pumpkin Challah in a new way.
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Spiced Apple Cider: A warm cup of spiced apple cider ties everything together, offering a soothing drink that enhances your fall culinary experience.
Elevate your gatherings and savor these pairings to create memorable moments that warm the heart along with your kitchen!
Make Ahead Options
These Pumpkin Challah loaves are a fantastic option for meal prep, saving you valuable time during busy weeknights or special occasions! You can prepare the dough and let it rise up to 24 hours in advance—just cover it tightly with plastic wrap and refrigerate. Alternatively, shape the braided loaves and allow them to rise before refrigerating for up to 3 days, ensuring they are well-wrapped to avoid drying out. When you’re ready to bake, simply take them out, let them come to room temperature for about 30 minutes, brush with egg wash, and bake as directed. By prepping ahead, you’ll enjoy warm, homemade Pumpkin Challah fresh from the oven with minimal effort!
Pumpkin Challah Recipe FAQs
How do I know if my pumpkin purée is ripe and ready to use?
Absolutely! When selecting pumpkin purée, ensure you’re using 100% pure pumpkin with no additives. If you’re using fresh pumpkins, choose ones that feel heavy for their size and have a hard, unblemished exterior. A good indicator is also their vibrant color; think deep orange! If you’re using canned, simply check the label to ensure it’s pure pumpkin.
How should I store Pumpkin Challah, and how long will it last?
Very good question! Wrap your Pumpkin Challah in plastic wrap or a clean kitchen towel and store it at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week, though it might dry out slightly. For maximum freshness, slice and freeze the challah in an airtight container or freezer bag for up to 3 months. Simply thaw slices when you’re ready to enjoy them!
Can I freeze Pumpkin Challah? If so, how?
Absolutely, freezing is a fantastic way to preserve your delicious Pumpkin Challah! After it’s completely cooled, slice it and wrap each piece in plastic wrap and then place it in an airtight container or a freezer bag. This prevents freezer burn and keeps it fresh. To enjoy, thaw the slices in the refrigerator overnight or quickly in the toaster.
What should I do if my dough doesn’t rise?
Don’t worry; it happens to the best of us! First, make sure that your yeast is active. If you used instant yeast, ensure your water was lukewarm—not too hot, or it could kill the yeast. If the dough still doesn’t rise after 2 hours, try moving it to a warmer spot in your kitchen, or give it additional time to rise. If it’s still unresponsive, it might be best to start fresh.
Are there any dietary considerations for pets and allergies with this recipe?
Great question! This Pumpkin Challah contains common allergens such as gluten (from the flour), eggs, and possible traces of nuts if you’re using any add-ins. It’s not suitable for pets, especially dogs, to consume baked goods because of the sugar and spices involved. Always check with your vet if you’re considering sharing any human food with them.
Can I modify the recipe for dietary restrictions?
Very much so! For a vegan version, replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use plant-based oil instead of butter. Additionally, if you’re gluten-free, consider using a gluten-free all-purpose flour blend that includes xanthan gum to maintain the structure of your Pumpkin Challah. Enjoy the adaptations and make it your own!
Pumpkin Challah: Soft and Sweet Fall Bread to Enjoy
Ingredients
Equipment
Method
- In a mixing bowl, combine flour, sugar, yeast, salt, and cinnamon. In another bowl, mix lukewarm water, pumpkin purée, vegetable oil, and egg. Gradually combine wet and dry ingredients until a shaggy dough forms.
- Transfer the dough onto a floured surface and knead for about 6-10 minutes until it becomes smooth and elastic. Place in a greased bowl, cover with a towel, and let it rise for about 2 hours until doubled.
- Gently deflate the risen dough, divide into three pieces, roll each into a rectangle, then tightly roll them into logs. Coil the logs around each other to form a braided loaf and transfer to a baking sheet for further rising.
- Cover the braided loaf with a towel and allow it to rise for approximately 1 hour until noticeably swollen and airy.
- Preheat oven to 350°F (175°C). Brush the loaf with egg wash and bake for 35-40 minutes until golden brown and internal temperature reaches 190°F.
- Remove from oven and transfer to a wire cooling rack. Allow to cool for about 30 minutes before slicing.
