Pumpkin challah is a fall recipe that captures the sweet, earthy flavor of pumpkin with the soft, eggy texture of traditional challah. This is the kind of bread that feels right at home on the Sukkot table, as part of a Thanksgiving feast, or just as a cozy weekend treat.
Pumpkin Challah combines two favorite holiday staples –challah and pumpkin— in one remarkable loaf. Whether you’re celebrating a Jewish holiday or hosting a Thanksgiving dinner, this bread is sure to be the centerpiece, both in appearance and taste.
You can serve it with a drizzle of honey and melted butter for a sweet breakfast or alongside savory dishes for dinner. This bread is also the perfect companion for a warm cup of tea or cocoa on a cool fall evening.
ingredients
All purpose flour: Use all-purpose flour for a softer and fluffier challah. If you want more texture, you can substitute or add some bread flour.
Oil: Canola, vegetable, or sunflower oil work well. You can substitute butter for a richer flavor and a slightly more tender crumb.
water: Avoid using cold water. Room temperature water, whether filtered or tap, works best for this dough.
yeast: I prefer to use instant yeast for convenience. If you use active dry yeast, be sure to dissolve it in warm liquid before adding it to the dough.
Pumpkin puree: Canned pumpkin puree is perfect, especially if you’re new to baking bread. Avoid using canned pumpkin pie filling as it contains added sweeteners and spices.
Pumpkin spice: This spice mixture is optional. If you don’t have pumpkin spice, I share my favorite pumpkin spice recipe in my Pumpkin Granola post.
How to do it
Many people find the idea of making challah from scratch intimidating, especially with its intricate braided and fluffy texture. But here’s a secret: it’s not as hard as it seems.
Yes, challah takes a little time to make like any yeast bread, but most of that time is hands-free, letting the dough rise and develop its flavor. The actual mixing and kneading process is simple. Let’s go through it together!
Step 01. After mixing the ingredients and mixing until combined, knead the dough. Knead for about 4 minutes if using a stand mixer (8 to 10 if doing by hand) until smooth and slightly sticky.
Step 02. After the dough is finished kneading, let it rise in a warm place, covered, until it doubles in size.
Step 03. Use both hands to roll each piece of dough back and forth on the work surface, turning it into a long rope with slightly tapered ends. Lightly flour each rope to prevent them from fusing together during baking.
Step 04. Pinch the tips of the 3 dough ropes together. Braid the ropes, bringing each one up and over again, creating a neat high braid. You want the braid to be higher in the center and tapered at the ends. Once you get to the bottom, press and seal the edges together with your palm.
Step 05. Place the braided challah bread on baking trays lined with baking paper. Cover the dough and keep it warm for the second rise. Let the dough rise until doubled in size, about 40 minutes.
Step 06. Prepare an egg solution by whisking together the egg yolk and water. Carefully brush a thin layer of egg cream over the entire surface of each loaf. Sprinkle the buns with poppy or sesame seeds.
Step 07. Place the loaves in the preheated oven (375°F), middle rack, and bake until golden brown, about 30 minutes.
You can use this dough to make challah rolls! See how to easily form challah knots and get delicious pumpkin challah rolls with this recipe.
Absolutely! It may take a little longer, but it is possible. The key is to work the dough until it is smooth and firm, just as you would with a stand mixer.
If the dough seems too sticky after kneading, don’t worry! This can happen due to factors such as humidity or the moisture content of the pumpkin puree. To fix it, gradually add up to ½ cup flour, a little at a time, until the dough is smooth and manageable. Be careful not to add too much as you still want the dough to remain soft and slightly sticky for the best texture. Start with ¼ cup flour, adding only as needed.
Instant yeast is ideal for challah as it does not need to be activated. If you are using active dry yeast, first dissolve it in a little water with a little sugar, letting it sit for 10-20 minutes until foamy before proceeding with the recipe.
Expert advice
- Use it canned pumpkin puree. Fresh pumpkin puree can be too watery and affect the consistency of the batter.
- When shaping your bread, braid the dough loosely so that there is room for the dough to rise during baking. This gives the robe the perfect pillowy texture.
- One key to success is yes measure your ingredients carefully. Using a digital scale for accuracy will help ensure consistent results. The dough itself should be soft, elastic and slightly sticky. Leave to rise until doubled in volume and take your time.
Storage and freezing
Pumpkin challah is best eaten fresh. Allow to cool completely before storing in a loaf pan or an airtight container or bag. It will stay fresh for up to 5 days at room temperature.
You can freeze this bread. Wrap it tightly in plastic wrap and place it in a freezer bag for up to 3 months. To serve, thaw at room temperature or reheat in a 350°F oven for 10 minutes.
More pumpkin recipes
Have you tried this Pumpkin challah recipe? Please leave a 🌟 star rating in the recipe card below, I’d love to know how it went!
📖 Recipe
Pumpkin challah
Pumpkin challah is a fall recipe that captures the sweet, earthy flavor of pumpkin with the soft, eggy texture of traditional challah. This is the kind of bread that feels right at home on the Sukkot table, as part of a Thanksgiving feast, or just as a cozy weekend treat.
Prevent your screen from dimming
ingredients
Instructions
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In a large bowl or the bowl of your stand mixer (if using one), mix together all of the ingredients for the dough: pumpkin puree, water, instant yeast, all-purpose flour, egg, sugar, salt, oil, and pumpkin spice, if using. It is mixed until a fluffy dough is obtained.
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Using a dough hook or your hands, knead the dough. Make it for about 4 minutes if you use a stand mixer, 8 to 10 if you do it by hand. The dough should be smooth and slightly sticky. It won't stick to the sides of the bowl, but a little to the bottom.
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After the dough is finished kneading, let it rise in a warm place, covered, until it doubles in size.
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After the first rise, remove the dough from the bowl and place it on a clean surface. Divide the dough into 3 equal parts.
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Use both hands to roll each piece of dough back and forth on the work surface, turning it into a long rope with slightly tapered ends. When rolling, press lightly on the edges to flatten them a bit. Repeat this process with the remaining dough cylinders. Lightly flour each rope to prevent the strands from fusing together during baking.
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To knit the robe, pinch the ends of the 3 dough ropes together. If you find it helpful, place a small weight on top to hold the ends in place. Braid the ropes, bringing each one up and over again, creating a neat high braid. You want the braid to be higher in the center and tapered at the ends. Once you reach the bottom, press and seal the edges together with your palm.
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Place the braided challah bread on baking trays lined with baking paper. Cover the dough and keep it warm for the second rise. Let the dough rise until doubled in size, about 40 minutes, depending on room temperature.
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While the dough is rising, adjust the oven racks to the middle position. Preheat oven to 375°F.
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Before baking, check the readiness of the dough by lightly pressing your finger into it. If the well is half full, the dough is perfectly risen. If it fills quickly and completely, it takes more time to rise.
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Prepare an egg by whisking together the egg and water in a small bowl. Carefully brush a thin layer of egg cream over the entire surface of each loaf. Sprinkle the loaves liberally with poppy or sesame seeds.
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Place the loaves in the oven and bake until golden brown, about 30 minutes, or until an internal temperature of 190°F is reached. Let it cool on a wire rack.
Notes
- Hali is usually made with vegetable or sunflower oil so that the bread can be served with meat (you don't serve meat and dairy together in the kosher tradition). But you can also make challah with butter. This is a personal preference, so you choose what you like.
- Use canned pumpkin puree for the best texture. Fresh pumpkin can be too watery and affect the consistency of the batter.
- When forming your loaf, braid the dough loosely to allow room for the dough to rise during baking. This gives the robe the perfect pillowy texture.
- If the dough seems too sticky after kneading, don't worry! This can happen due to factors such as humidity or the moisture content of the pumpkin puree. To fix it, gradually add up to ¼ cup flour, a little at a time, until the dough is smooth and manageable. Be careful not to add too much as you still want the dough to remain soft and slightly sticky for the best texture.
Eating
Serving: 1pieceCalories: 197kcalCarbohydrates: 35gProtein: 6gfats: 4gSaturated fats: 1gPolyunsaturated fats: 1gMonounsaturated fats: 2gTrans fats: 0.01gCholesterol: 23mgsodium: 190mgpotassium: 98mgFibers: 2gsugar: 4gVitamin A: 2416IUVitamin C: 1mgcalcium: 16mgIron: 2mg