Heavenly Pumpkin Challah: A Cozy Fall Baking Adventure

This Pumpkin Challah recipe offers a delightful twist on a traditional favorite, perfect for any occasion.

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Course: Breakfast & Brunch

Cuisine: American

Keyword: Baking Adventure, Challah, Cozy Recipe, Fall Baking, Homemade Bread, pumpkin

Prep Time: 30

Cook Time: 40

Rising Time: 2

Total Time: 3 10

Servings: slices

Calories: 150kcal

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.

Notes

Ensure to accurately measure your ingredients and allow the dough to rise properly for the best results.

Nutrition