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CPA: Certified Pastry Aficionado

Pumpkin Challah Bread

bread· Fall Flavors
October 17, 2016

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Pumpkin Challah Bread – A traditional Jewish braided bread made with eggs and pumpkin. Perfect for fall versions of your favorites, including french toast, bread pudding, cinnamon toast, and more!

Sliced Pumpkin Challah BreadI never really liked the idea of making my own bread. It just sounds like so much work and it never tastes the way that I want it to. Plus, why would I make something that I can easily buy at the grocery store and it tastes much better??

But after I made these garlic herb rolls, man, did my opinion change! They came out so chewy and full of flavor and I had never had anything like them before. Plus, I realized that I actually enjoyed the kneading process. I like to knead by hand because it’s almost therapeutic. You just pour all your stress and energy into the dough and you just feel so good afterwards. And the people around you will thank you.

After that experience, I was so excited to try a new bread recipe. But it had to be something unique, something that I couldn’t find at my local bakery. When I saw a recipe for pumpkin challah, I was inspired. What a great bread for the fall and a perfect recipe to use up the leftover pumpkin puree! And I could get back to my half-Jewish roots a little bit. My grandma is gonna be so proud.

pumpkin challah bread Buttered Pumpkin Challah bread pumpkin challah bread with melted butter

This bread was even easier to pull together than the garlic herb rolls! Just add all the ingredients together, rise, braid, rise again and bake. Boom. That’s it! The braiding might be the most difficult part. If you’ve never braided bread before, here’s an awesome step-by-step guide here that will walk you through it. It’s actually a lot easier than I thought it would be. And it makes the bread look gorgeous!

And as gorgeous as the bread looked, it smelled and tasted even better. The smell of the pumpkin spice as it baked was heavenly and made the whole house smell like a Yankee candle. Isn’t that the dream? You’d have to put a candle in every room to get that kind of smell throughout the whole house. Who knew you just had to bake a loaf of pumpkin challah?!

Oh and the taste. My first bite was a toasted a piece of the challah and I spread on some salted butter. Holy moly! The nuttiness and creaminess of the butter was perfectly matched with the pumpkin and spice of the challah. Each bite was perfection. And it was even better with cinnamon and sugar sprinkled on top. I’m drooling just thinking about it again.

loaf of pumpkin challah bread pumpkin challah bread with a bread knife slices of pumpkin challah bread

Since we had a whole loaf to use, you better believe we made some french toast with it. Two nights in a row. There’s really nothing like breakfast for dinner, or brinner as we call it. You can also use the bread to make an amazing bread pudding. Oh man. Can you imagine adding some toasted pecans to this bread and making a bread pudding?! Woah.

If you’re still unsure about making bread from scratch, hopefully these tips will give you the confidence you need:

  1. There are two kinds of yeast: (1) active dry yeast and (2) instant yeast. this recipe calls for instant yeast, but you can use either. If you want to use active dry, you must activate the yeast by adding the warm water to the yeast and let the yeast “wake up” and get bubbly for 10 minutes before adding the other wet ingredients.
  2. This recipe calls for two types of flour: (1) bread flour and (2) all-purpose flour. I know it’s tempting to just use all-purpose flour, especially because you probably don’t have bread flour in your pantry right now. But don’t do it! You gotta have bread flour for this recipe. Bread flour has more gluten in it that any other flour, which makes the bread chewy. It won’t taste like bread if you don’t use bread flour. You’ve been warned. 
  3. You gotta knead this bread for a whole 10 minutes (5 minutes if using a stand-mixer with a dough hook). I’m not gonna lie to ya – those 10 minutes go by slowly. But it’s so worth it. Without proper kneading, that bread will come out tough and lumpy.
  4. Do not skip the egg wash step. Challah is characterized by the eggs in the dough, the braided look, and, last but not least, the shiny crust. And you can only achieve that shiny coat with a couple layers of egg wash. So make sure you brush on the egg wash.
  5. Braiding the challah sounds scary but I promise – it’s so easy! I used this tutorial and learned everything I needed to know.

Alright, guys. There you have it! I hope you enjoy making the pumpkin challah as much as I do! What other recipes do you have to use up extra pumpkin puree? I have about 1/2 cup left to use! Let me know you recommendations in the comments below.

Recipe:

pumpkin challah bread sliced with a knife
Print Recipe

Pumpkin Challah Bread

A traditional Jewish braided bread made with eggs and pumpkin. Perfect for fall versions of your favorites, including french toast, bread pudding, cinnamon toast, and more!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr 2 mins
Servings: 1 loaf

Ingredients

For the dough:
  • 1/2 cup warm water
  • 3 1/4 teaspoons instant yeast
  • 1/4 cup honey
  • 1 cup pumpkin puree
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 large egg yolk
  • 3 cups bread flour
  • 1 cup all-purpose flour
  • 2 teaspoons pumpkin pie spice *see notes below on how to make your own
  • 1 teaspoon salt
For the egg wash:
  • 1 large egg
  • 1 teaspoon water

Instructions

  • In a medium bowl, combine water, instant yeast, honey, pumpkin puree, oil, 1 egg, and egg yolk.
  • In the bowl of a stand mixer fitted with a dough hook, add flours, pumpkin pie spice, and salt. Stir until combined.
  • Remove the hook. With your hands, make a well in the center of the flour mixture. Pour wet ingredients into the hole. Attach the hook and turn mixer on low to combine the ingredients until a ball forms.
  • Once a ball has formed, remove from the bowl and onto a floured surface to knead by hand for 10 minutes. Or you can continue to knead in your stand mixer for 5 minutes. I like kneading by hand because it's sort of therapeutic. And quite the workout! You'll know it's done with it's much softer, smoother, and elastic.
  • Grab a large bowl and grease it lightly with cooking spray or vegetable oil. Shape dough into a ball and place into greased bowl. Cover top of bowl with a damp paper towel and place in draft-free place to proof for 1 1/2 hours. I always place dough in my microwave to proof and it works like a charm.
  • Once it's proofed for 1 1/2 hours, punch dough down with your fist and remove from bowl and onto floured surface. Cut dough into three even pieces.
  • Now we're going to braid the dough. Roll each piece of dough into a long, 14-inch log. Braid the dough and tuck the ends under. If you haven't braided dough before, I used an awesome tutorial on how to braid your challah. I included a link to the tutorial in the notes below.
  • Place a sheet of parchment paper on a baking sheet. Add challah to the baking sheet. Cover loaf with a towel and let it rise for 45 minutes until it's about double in size.
  • When there's about 20 minutes left for the dough to rise, preheat the oven to 350 degrees.
  • Once the dough has risen, whisk the water and egg for the egg wash. With a pastry brush, brush two coats of egg wash all over the loaf. Make sure to get the sides too!
  • Bake loaf in a preheated oven until it is golden brown all over, about 35-40 minutes. Make sure to rotate the loaf 180 degrees halfway through baking so that it bakes evenly.
  • Once it's done, remove from the oven and let it cool completely before slicing so that you get smooth, even slices.

Notes

Recipe adapted from: Girl Versus Dough
If you need help with braiding the challah, check out this tutorial: How to Braid Challah
Pumpkin Pie Spice = 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves

pumpkin challah bread collage

Here are some more recipes you’ll enjoy:

Pumpkin Snickerdoodles

stack of pumpkin snickerdoodles

Mini Pumpkin Doughnut Muffins

mini pumpkin doughnut muffins with a bite missing

Pumpkin Cheesecake Macarons

Pumpkin Cheesecake Macarons On A Plate

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43 Comments

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Comments

  1. Kayla says

    November 24, 2017 at 9:24 am

    Made this for thanksgiving and it was delicious- a huge hit! How could I turn this into a plain version? I want to make it all year long!

    Reply
  2. Pamela @ Brooklyn Farm Girl says

    October 19, 2016 at 4:47 pm

    This bread looks amazing! I especially love that Fall festive flavor (and color!) you gave it!

    Reply
    • Sharon says

      October 20, 2016 at 4:53 pm

      Thanks so much! The color really is amazing! I thought it would fade after it baked but it’s even brighter!

      Reply
  3. Valerie says

    October 18, 2016 at 9:14 am

    I love Challah Bread and Pumpkin so this has to be good.

    Reply
    • Sharon says

      October 20, 2016 at 4:52 pm

      Thank you so much!

      Reply
  4. jehava says

    October 17, 2016 at 8:18 pm

    Sounds delicious!! Pumpkin is my favorite part of Fall!

    Reply
    • Sharon says

      October 17, 2016 at 9:04 pm

      Thank you! Mine too!

      Reply
  5. Heather @Bostongirlbakes says

    October 17, 2016 at 7:38 pm

    Oh I am so happy to hear your opinion of making your own bread has changed! I totally find it therapeutic too! And holla this bread is gorgeous (bread pun you get it) 😉

    Reply
    • Sharon says

      October 17, 2016 at 9:01 pm

      Haha love the pun. Keep em coming!

      Reply
  6. Amber says

    October 17, 2016 at 5:21 pm

    There is nothing like a good homemade bread! This looks beautiful and sounds fantastic!

    Reply
    • Sharon says

      October 17, 2016 at 9:00 pm

      I agree! Homemade bread is so worth the effort. Thank you!

      Reply
  7. Alicia says

    October 17, 2016 at 4:27 pm

    I was sooo lucky to actually be a witness first hand to the whole process. Not only that but I got to try it. It is amazingly delicious… first I put honey on it and later I put salted butter (Excuse to get another slice) and omg it was out of this world…I love challah bread but this pumpkin one takes the “best of fall”” award for me

    Reply
    • Sharon says

      October 17, 2016 at 9:00 pm

      My favorite new taste tester! Thanks for the rave review!

      Reply
  8. Amanda says

    October 17, 2016 at 3:37 pm

    This is truly inspired! I love the richness of challah bread. I agree that it would make a phenomenal french toast!

    Reply
    • Sharon says

      October 17, 2016 at 8:59 pm

      Thank you!! I really need to try it with bread pudding next

      Reply
  9. Leigh Suznovich says

    October 17, 2016 at 2:51 pm

    Oh wow, this looks so amazing! I love challah bread, especially for French toast. This would be amazing for fall brunch 🙂

    Reply
    • Sharon says

      October 17, 2016 at 8:58 pm

      Yes yes yes. Maybe with a apple cider mimosa? Now that’s a brunch meal I could go for this fall

      Reply
  10. Sarah @ SUGAR MAPLE notes says

    October 17, 2016 at 2:50 pm

    It looks so pretty too! Love using pumpkin in different ways throughout the holidays.
    Sarah | http://www.sugarmaplenotes.com

    Reply
    • Sharon says

      October 17, 2016 at 8:58 pm

      Yes me too! All pumpkin everything!

      Reply
  11. Esther Freedman says

    October 17, 2016 at 1:54 pm

    Oh wow, this looks AMAZING. I love challah! I’m Jewish and we celebrate Shabbat every week. I need to try making this!

    Reply
    • Sharon says

      October 17, 2016 at 8:54 pm

      That’s awesome! I grew up celebrating Jewish holidays but we didn’t practice Judaism. So I only had it a few times a year. So glad you have more reasons to enjoy this bread!

      Reply
  12. Katie @ Talk Less, Say More says

    October 17, 2016 at 12:36 pm

    OMG! That looks INSANELY delicious!

    Reply
    • Sharon says

      October 17, 2016 at 8:53 pm

      Thank you!

      Reply
  13. Nellwyn says

    October 17, 2016 at 11:47 am

    Challah is one of my all-time favourite types of bread, but I’ve never tried to make it myself! Definitely want to try your pumpkin version!

    Reply
    • Sharon says

      October 17, 2016 at 8:52 pm

      Yay! It is so simple to make. You’re gonna love!

      Reply
  14. Rebecca Hicks says

    October 17, 2016 at 8:45 am

    Wow this bread sounds and LOOKS amazing! I love all things pumpkin!

    Reply
    • Sharon says

      October 17, 2016 at 10:33 am

      Thanks so much! Pumpkin will never get old for me!

      Reply
  15. Azlin Bloor says

    October 17, 2016 at 8:45 am

    My goodness, what a colour, for starters! I think so many people don’t cook or experiment because they “can just buy it at the store”, which is a real shame. This is such a wonderful recipe, all your pumpkin ones look amazing!

    Reply
    • Sharon says

      October 17, 2016 at 10:31 am

      Thanks so much! If I’m gonna make bread, it’s gonna be different. Otherwise, yup, I’ll just buy it at the store. This recipe is so worth the effort, especially because I haven’t seen it anywhere else for purchase.

      Reply
  16. Mamaguru says

    October 17, 2016 at 8:34 am

    Oh wow! I’ve always wanted to try to make challah bread, but haven’t gotten around to it. This recipe looks like a winner. Nice twist!

    Reply
    • Sharon says

      October 17, 2016 at 10:31 am

      This was my first challah and it was so much easier than I thought it would be. The braiding sounds intimidating but there’s a great tutorial that I found and included the link above. So helpful!

      Reply
  17. candy says

    October 17, 2016 at 8:31 am

    Goes to show you can put pumpkin in almost anything and it turns out delicious. Bread looks delicious.

    Reply
    • Sharon says

      October 17, 2016 at 10:30 am

      Thanks so much! I love pumpkin so I am glad it’s so versatile

      Reply
  18. Renz says

    October 17, 2016 at 7:33 am

    This looks sooo good. I have stayed away from baking for years because for the same reason, I failed and I could easily just buy my bread in the store. Then I slowly got into it. But don’t think I’m all ready for this amazing looking challah. Lightly toasted with some jam

    Reply
    • Sharon says

      October 17, 2016 at 10:29 am

      Whenever you’re ready, I have tons of tips above that will help you get through it. It’s so worth it! Thanks for your kind words and for stopping by!

      Reply
  19. Shashi at RunninSrilankan says

    October 17, 2016 at 7:15 am

    It’s been ages since I made challah bread and I’m drooling over your pumpkin version – this sounds wonderful – so glad you changed your mind about bread making and re-igniting my love for it!

    Reply
    • Sharon says

      October 17, 2016 at 10:28 am

      Aw yay! So glad I could re-ignite your love for it too! It’s so worth it 🙂

      Reply
  20. Sarah says

    October 17, 2016 at 6:38 am

    What a great take on 2 classics! I bet that this would make for a wonderful french toast base! Yum!!!

    Reply
    • Sharon says

      October 17, 2016 at 10:27 am

      Oh it sure did! I can’t wait to try it out in a bread pudding too!

      Reply
  21. Dannii @ Hungry Healthy Happy says

    October 17, 2016 at 6:37 am

    I am loving all the pumpkin recipes around at the moment and pumpkin bread is next on the list to make. This looks delicious!

    Reply
    • Sharon says

      October 17, 2016 at 10:27 am

      I can never get enough pumpkin! Thanks for your kind words!

      Reply

Trackbacks

  1. Menu Planning: Pumpkin Recipes | Kosher Working Mom & Dad says:
    October 29, 2018 at 3:47 pm

    […] Pumpkin Challah (Brokeass Gourmet) – PAREVE Pumpkin Challah (Bojon Gourmet) – PAREVE Pumpkin Challah Bread (Certified Pastry Aficiando) – PAREVE Pumpkin Challah (That Skinny Girl Can Bake) – […]

    Reply
  2. Homemade Bagels says:
    June 8, 2018 at 2:07 pm

    […] made a few breads on the blog so far, including these garlic herb rolls, this festive pumpkin Challah, and, my most recent attempt, these super-fluffy sweet yeast rolls. And this week I have two more […]

    Reply

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Hi, my name is Sharon. I’m an accountant by day, risk-taking baker and food enthusiast by night. Come join me as I share my favorite recipes and test out new ones along the way!

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