As I took my first whiff of baking bread wafting through the kitchen, I couldn't help but feel warm waves of nostalgia washing over me. There’s something magical about homemade Pumpkin Challah—a delightful twist on a traditional favorite that’s perfect for any occasion. This recipe marries the rich flavors of pumpkin and warm spices, creating a comforting loaf that’s not only impressive but also surprisingly easy to make! With minimal prep time and a loving touch, you can elevate your baking game and turn a simple gathering into a celebratory feast. Whether you're enjoying it fresh with butter or toasting it for breakfast, this Pumpkin Challah is bound to become a cherished staple in your home. So, why not roll up your sleeves and dive into this delicious adventure?
Why is Pumpkin Challah a Must-Bake?
Irresistible Aroma: From the moment it starts baking, your kitchen will be filled with a warm, inviting scent that not only comforts but also beckons everyone to the table.
Vibrant Flavor: This Pumpkin Challah offers a delightful twist on the classic recipe, combining rich pumpkin purée and a hint of cinnamon for an irresistible taste that warms your soul.
Easy to Make: Even if you’re a beginner, the straightforward steps make this recipe accessible, so you can impress your family or guests without feeling overwhelmed.
Versatile Delight: Perfect for breakfast, a snack, or a festive gathering, this bread pairs wonderfully with spreads or just plain, making it an adaptable addition to your repertoire.
Passing Tradition: By baking this version of a traditional challah, you’re not just creating a meal; you’re making memories and bringing a unique dish to share with loved ones.
Embrace the joy of baking with this exceptional recipe, and for more delicious ideas, check out my guide on mastering homemade bread.
Pumpkin Challah Ingredients
• Dive into baking with these essential ingredients for a delightful Pumpkin Challah!
For the Dough
- King Arthur Unbleached All-Purpose Flour – a high-quality flour for the perfect texture and structure.
- Granulated Sugar – adds a touch of sweetness that balances the pumpkin.
- Instant Yeast – ensures a quick rise for soft and fluffy bread.
- Table Salt – enhances flavor and strengthens the dough.
- Cinnamon – infuses warm, comforting spice that complements the pumpkin beautifully.
- Water – use lukewarm water to activate the yeast effectively.
- Pumpkin Purée – brings moisture and rich flavor, making this Pumpkin Challah a seasonal favorite.
- Vegetable Oil – keeps the bread tender and moist for longer.
- Large Egg – binds the ingredients together and adds richness.
- Egg Wash – a mixture of beaten egg and water for a shiny, golden crust.
Feel free to gather these items, and let’s create a wonderful baking experience that you’ll cherish!
Step‑by‑Step Instructions for Pumpkin Challah
Step 1: Prepare the Dough Ingredients
Begin by measuring out 5 ¼ cups (630g) of flour, ensuring to spoon it gently into your measuring cup and level it off. In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine the flour with ½ cup sugar, 2 ¼ teaspoons of instant yeast, 1 ½ teaspoons salt, and 1 teaspoon of cinnamon. Mix well until all the dry ingredients are thoroughly combined.
Step 2: Mix Wet Ingredients
In a separate small bowl or liquid measuring cup, whisk together 1 cup lukewarm water, ½ cup pumpkin purée, ¼ cup vegetable oil, and 1 large egg until smooth. This mixture will create the perfect wet balance for your Pumpkin Challah. Once blended, pour the wet ingredients into the dry mixture and blend them together on low speed for about 1 minute until a shaggy dough begins to form.
Step 3: Knead the Dough
Now, it’s time to knead! On medium speed, continue kneading the dough for about 6 minutes. If kneading by hand, expect to knead for around 10 minutes. Gradually incorporate the remaining ½ cup (60g) of flour until the dough becomes elastic and slightly tacky to the touch. You’ll know it’s ready when it springs back after being gently pressed.
Step 4: Let the Dough Rise
Cover the bowl with a clean kitchen towel or plastic wrap, allowing the dough to rise in a warm spot for about 2 hours, or until it has doubled in size. This is a crucial step for your Pumpkin Challah as it develops flavor and texture. Check on it occasionally; it should look puffy and airy when ready.
Step 5: Shape the Loaves
After the dough has risen, lightly grease a baking sheet or line it with parchment paper. Gently deflate the dough on a clean work surface and divide it into two equal portions, roughly 620g each. Take one piece of dough and pat or roll it into a rectangle, approximately 12" x 5".
Step 6: Roll into a Rope
Start rolling the rectangle from one long edge, tightly forming it into a long rope. Pinch the seam firmly to seal, and then, gently roll the dough log from the center outwards just a couple of times to create a 24" long rope. This shaping helps to create a lovely texture in your final Pumpkin Challah.
Step 7: Coil the Dough
Transfer the shaped dough to your prepared baking sheet, coiling it loosely like a snail, and tuck the end underneath to secure it. Make sure to leave space between the coiled loaves to allow for expansion during the second rise. Repeat this shaping process with the remaining piece of dough and place it at least 3 inches away from the first.
Step 8: Second Rise
Cover both coiled loaves gently with lightly greased plastic wrap or a clean kitchen towel, allowing them to rise for 1 hour. They should nearly double in size and look wonderfully puffy; this extra rise is crucial for achieving that perfect Pumpkin Challah texture.
Step 9: Preheat and Prepare for Baking
As the dough rises, preheat your oven to 350°F (175°C) with a rack positioned in the center. When ready, beat together an additional large egg with 1 tablespoon of water to create an egg wash. This wash will give your loaves a beautiful, shiny exterior once baked.
Step 10: Apply Egg Wash
Gently brush the risen loaves with the egg wash using a pastry brush, ensuring even coverage for a gloss finish. For that extra sheen, consider applying a second coat after a few minutes, just before popping them into the oven for baking.
Step 11: Bake the Pumpkin Challah
Slide the loaves into the preheated oven and bake for about 35 to 40 minutes. Keep an eye on them; you’ll know they’re done when they turn a deep golden brown and a thermometer inserted in the center reads 190°F. The aroma of baking Pumpkin Challah will fill your kitchen with warmth.
Step 12: Cool and Store
Once baked, transfer the loaves to a cooling rack, allowing them to cool completely before slicing. This step is important as it finishes developing the flavor and texture. Store any leftover pumpkin challah well-wrapped at room temperature for up to 3 days, or freeze it for up to 3 months while retaining its delightful taste.
Make Ahead Options
These Pumpkin Challah loaves are ideal for busy home cooks looking to save time without sacrificing flavor! You can prepare the dough up to 24 hours in advance and store it in the refrigerator to slow the rising process. Once the dough has risen and been shaped into coils, cover them loosely with cling wrap and refrigerate overnight. When you're ready to bake, simply let them come to room temperature and rise for about 1 hour before applying the egg wash and baking. Alternatively, you can freeze the shaped unbaked loaves for up to 3 months. Just thaw in the fridge overnight before allowing them to rise and bake. This way, your Pumpkin Challah will be just as delicious, with minimal effort on busy weeknights!
How to Store and Freeze Pumpkin Challah
Room Temperature: Store leftover Pumpkin Challah wrapped in plastic wrap or a clean kitchen towel; it will stay fresh for up to 3 days.
Fridge: While not necessary, if you prefer, you can refrigerate the bread, which can extend its life to about 5 days, but may alter texture slightly.
Freezer: For longer storage, freeze Pumpkin Challah in an airtight container or heavy-duty freezer bag for up to 3 months.
Reheating: Thaw the bread at room temperature or warm slices in the toaster or oven to enjoy its fresh, soft texture again!
Helpful Tricks for Pumpkin Challah
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Measure Carefully: Ensure you accurately measure your flour; excess can lead to a dense loaf. Use the spoon and level method for best results.
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Warm Water Matters: Use lukewarm water to activate the instant yeast easily; too hot can kill the yeast, while too cold slows activation.
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Perfect Kneading: Knead until the dough is slightly tacky but elastic. Don’t be tempted to add too much extra flour, as this can make the Pumpkin Challah dense.
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Second Rise is Key: Allowing your shaped loaves to rise again helps achieve that airy texture. Keep covered and in a warm place to encourage expansion.
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Check Doneness: Always use a thermometer to check for doneness; aim for an internal temperature of 190°F for perfectly baked Pumpkin Challah.
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Cool Completely: Let the loaves cool entirely before slicing to allow the flavors to develop and prevent squishing the bread.
What to Serve with Pumpkin Challah?
Imagine a warm, aromatic feast that dances around your senses, perfect for sharing with loved ones.
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Creamy Mashed Potatoes: Silky and buttery mashed potatoes complement the sweetness of the challah, creating a cozy flavor balance.
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Maple-Glazed Carrots: Their natural sweetness and vibrant color elevate your meal, while the glaze brings a delightful touch of fall.
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Savory Sausage Links: Spiced sausage adds a hearty contrast to the soft, sweet bread, making every bite satisfying and delectable.
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Cranberry Sauce: A tangy-sweet cranberry sauce adds brightness, creating a beautiful harmony against the warm flavors of the challah.
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Mixed Green Salad: Fresh greens tossed with a light vinaigrette provide a crisp and refreshing counterpoint to the rich bread.
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Spiced Apple Cider: The warm, spiced notes of apple cider make for a comforting beverage that perfectly matches the autumnal flavors.
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Pumpkin Spice Latte: Lean into the pumpkin theme with a frothy latte that enhances the cozy vibes of your Pumpkin Challah experience.
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Honey Butter: Experience a sweet and creamy spread that melts into your slices, elevating each bite to irresistible levels.
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Chocolate Fondue: Create a sweet ending with a rich chocolate sauce perfect for dipping leftover slices, turning them into a delightful dessert.
Pumpkin Challah Variations & Substitutions
Feel free to let your creativity shine by making this Pumpkin Challah uniquely yours with these delightful twists!
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a similar texture. Make sure it contains xanthan gum for better structure.
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Dairy-Free: Use almond milk or coconut milk instead of water for a rich flavor, and swap the egg wash with a plant-based option like almond milk.
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Spicy Touch: Add a pinch of nutmeg or ginger to the dough for an extra layer of warmth and spice in every bite. Your kitchen will smell heavenly, reminiscent of fall festivities.
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Sweet Swirl: Incorporate chocolate chips or dried cranberries into the dough before shaping for a delightful surprise in every slice. This is perfect for those who enjoy a sweet contrast!
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Nutty Flavor: Fold in chopped pecans or walnuts for added texture and crunch, creating a heartier loaf that's sure to satisfy any craving. The nuts complement the pumpkin in a beautiful way.
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Seed Topping: Sprinkle sesame seeds or poppy seeds on top before baking for a lovely crunch and nutty flavor that enhances the overall visual appeal.
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Honey Glaze: Replace the sugar in the egg wash with a drizzle of honey or maple syrup for a delightful glaze that gives your loaf a touch of natural sweetness and shine.
Whatever variation you choose, you're guaranteed a cozy baking experience that results in a delicious centerpiece for any meal! If you're interested in other delightful bread recipes, explore my guide on mastering homemade bread and uncover more scrumptious ideas!
Pumpkin Challah Recipe FAQs
What type of pumpkin purée should I use?
Absolutely! You can use either canned pumpkin purée or homemade. If you're using canned, make sure it's 100% pumpkin and not pie filling, which contains added spices and sugar. For homemade purée, roast fresh pumpkin, scoop out the flesh, and blend until smooth. Both options will give your Pumpkin Challah that delightful flavor!
How should I store leftover Pumpkin Challah?
Very simply! Wrap any leftover Pumpkin Challah in plastic wrap or a clean kitchen towel, and store it at room temperature for up to 3 days. For longer storage, place it in an airtight container or heavy-duty freezer bag and freeze it for up to 3 months. When you’re ready to enjoy it, just thaw at room temperature or warm it up for that freshly-baked aroma!
Can I freeze the Pumpkin Challah?
Absolutely! To freeze, cool the Pumpkin Challah completely after baking, then wrap it tightly in plastic wrap or aluminum foil, followed by placing it in a freezer-safe bag. It can stay frozen for up to 3 months. When you're ready to eat, thaw at room temperature or warm slices in a toaster or oven until they’re soft and delightful!
What if my dough doesn’t rise properly?
No worries! If your dough isn’t rising, it could be due to a few reasons. Ensure your yeast is fresh; if using instant yeast, it should be active and bubbly when mixed with warm water. If your kitchen is cold, try placing the dough in a warmer area or using the oven’s light to create a cozy environment for rising. Remember, patience is key; sometimes it just needs a bit more time!
Is Pumpkin Challah safe for dogs?
Very much so! Pumpkin is safe and healthy for dogs in moderation. However, never feed your furry friend the bread if it contains sugar, spices, or other ingredients that might not sit well in a dog's diet. Just keep the pure pumpkin purée in mind as an excellent, healthy treat for your pup!
What should I do if my Pumpkin Challah turns out too dense?
If your loaf ends up dense, it could be a result of too much flour being added. Be sure to weigh your flour accurately or use the spoon and level method to avoid this. Additionally, confirm that your yeast is active and fresh to ensure proper rising. And hey, even if it’s dense, it’s still delicious; serve it toasted with butter or use it in a bread pudding for a delicious twist!
Heavenly Pumpkin Challah: A Cozy Fall Baking Adventure
Equipment
- stand mixer
- Dough hook
- Baking Sheet
- Parchment Paper
- Liquid measuring cup
- Pastry brush
Ingredients
For the Dough
- 5 ¼ cups King Arthur Unbleached All-Purpose Flour a high-quality flour for the perfect texture and structure.
- ½ cup Granulated Sugar adds a touch of sweetness that balances the pumpkin.
- 2 ¼ teaspoons Instant Yeast ensures a quick rise for soft and fluffy bread.
- 1 ½ teaspoons Table Salt enhances flavor and strengthens the dough.
- 1 teaspoon Cinnamon infuses warm, comforting spice that complements the pumpkin beautifully.
- 1 cup Water use lukewarm water to activate the yeast effectively.
- ½ cup Pumpkin Purée brings moisture and rich flavor.
- ¼ cup Vegetable Oil keeps the bread tender and moist.
- 1 large Egg binds the ingredients together and adds richness.
- 1 Egg Egg Wash a mixture of beaten egg and water for a shiny, golden crust.
Instructions
Step‑by‑Step Instructions for Pumpkin Challah
- Begin by measuring out 5 ¼ cups (630g) of flour, ensuring to spoon it gently into your measuring cup and level it off.
- In the bowl of a stand mixer, combine the flour with ½ cup sugar, 2 ¼ teaspoons of instant yeast, 1 ½ teaspoons salt, and 1 teaspoon of cinnamon. Mix well.
- In a separate bowl, whisk together 1 cup lukewarm water, ½ cup pumpkin purée, ¼ cup vegetable oil, and 1 large egg until smooth.
- Pour the wet ingredients into the dry mixture and blend together on low speed for about 1 minute until a shaggy dough begins to form.
- Knead the dough on medium speed for about 6 minutes or 10 minutes by hand, gradually incorporating the remaining ½ cup of flour until the dough is elastic.
- Cover the bowl and let the dough rise in a warm spot for about 2 hours, or until it has doubled in size.
- Lightly grease a baking sheet and gently deflate the dough. Divide it into two equal portions.
- Pat or roll one piece of dough into a rectangle, approximately 12" x 5".
- Roll the rectangle tightly from one long edge into a long rope, pinching the seam to seal it.
- Coil the dough on the baking sheet, leaving space for expansion, and repeat with the remaining piece of dough.
- Cover the coiled loaves and let them rise for 1 hour until they nearly double in size.
- Preheat your oven to 350°F (175°C). Beat together an additional large egg with 1 tablespoon of water for an egg wash.
- Gently brush the risen loaves with the egg wash.
- Bake for about 35 to 40 minutes until golden brown, checking with a thermometer that reads 190°F.
- Once baked, transfer the loaves to a cooling rack, allowing them to cool completely before slicing.
