A Taste of Autumn: The Ultimate Pumpkin Challah Bread Recipe

Embrace the vibrant flavors of fall with a delightful twist on a timeless classic: Pumpkin Challah. This rich, eggy, and beautifully braided bread is not just a treat for the palate but also a feast for the eyes, making it an ideal centerpiece for your Thanksgiving dinner or any autumn gathering. Imagine a golden-hued loaf, soft and tender, exuding a subtle sweetness that perfectly complements almost any meal. It’s truly a phenomenal addition to your seasonal baking repertoire.

Why This Pumpkin Challah Will Become Your Fall Favorite

If you’re looking to elevate your holiday table or simply enjoy a comforting homemade bread, this pumpkin challah recipe is a must-try. It combines the beloved characteristics of traditional challah with the warm, inviting essence of pumpkin, creating an unforgettable baking experience and a truly delicious result.

Unmatched Moisture and Tender Texture

• This challah recipe is specifically designed for the fall season, incorporating pumpkin puree which naturally adds an incredible amount of moisture. This results in an exceptionally soft and tender crumb that practically melts in your mouth.
• The added pumpkin doesn’t just provide moisture; it also introduces a delicate, earthy sweetness that enhances the bread’s overall flavor profile without being overtly “pumpkin spice.”

A Rewarding Baking Experience

• For those who have always wanted to try their hand at braiding bread, this recipe offers the perfect opportunity to practice. Even if your first attempt isn’t picture-perfect, the taste will undoubtedly be spectacular, encouraging you to master this beautiful technique.
• There’s immense satisfaction in creating a stunning braided loaf from scratch. The process is meditative, and the aroma filling your kitchen is simply irresistible.

Versatile and Visually Stunning

The beautiful golden-orange hue from the pumpkin makes this challah visually striking, transforming it into a centerpiece-worthy dish. Its subtle sweetness means it pairs wonderfully with both sweet and savory accompaniments, from butter and jam to roasted meats and gravies. It’s a bread that truly earns its place on any festive table.

The Art of Challah: A Brief History and Its Pumpkin Evolution

Challah is a traditional Jewish braided bread, rich with eggs, and often sweetened with a touch of honey or sugar. It’s typically enjoyed on the Sabbath and Jewish holidays, symbolizing blessings and sustenance. Its distinctive braided shape often represents love and unity. While classic challah is a staple, modern variations like this pumpkin challah embrace seasonal ingredients to offer a fresh perspective on the beloved bread.

My own journey with challah braiding led me to conquer the impressive 6-strand braid, thanks in large part to an online video tutorial by the renowned Joan Nathan. As someone who struggles even with braiding hair, achieving this intricate loaf felt like a significant accomplishment! I even enlisted my daughter’s help, and we watched the video together, repeating the instructions aloud as I braided. Each time, it gets a little easier, and the reward is always a spectacular loaf.

I’d been curious about pumpkin challah after seeing several food bloggers share their versions. However, I wasn’t keen on overpowering the bread with autumn spices like cinnamon, nutmeg, or cloves. My goal was to let the earthy sweetness of the pumpkin truly shine through, so I intentionally omitted additional spices, resulting in a cleaner, more versatile flavor.

Essential Ingredients for Your Golden Loaf

Creating this magnificent pumpkin challah requires a handful of common baking ingredients, each playing a crucial role in the final texture and flavor:

• Active Dry Yeast: The leavening agent that gives challah its characteristic airy rise. I personally prefer the Red Star brand for its consistent performance.
• Lukewarm Water: Essential for activating the yeast. The temperature (around 110°F or 43°C) is key – too cold, and the yeast won’t activate; too hot, and it will kill it.
• Sugar (Granulated & Brown): Provides food for the yeast, contributes to the bread’s golden crust, and adds sweetness. Brown sugar specifically adds a subtle molasses note that pairs well with pumpkin.
• Eggs & Egg Yolks: Challah is famous for its richness, largely due to eggs. They add fat, moisture, and a beautiful yellow hue, making the bread incredibly tender. The egg yolks specifically enhance richness and color.
• Honey: Adds another layer of sweetness and moisture, contributing to a soft crumb and a lovely golden-brown crust.
• Vegetable Oil: Unlike brioche, challah traditionally uses oil instead of butter, making it parve (dairy-free). It keeps the bread moist and extends its shelf life.
• Salt: Balances the sweetness and enhances all the flavors in the bread.
• Canned Pumpkin Puree: The star ingredient! It contributes moisture, a subtle earthy sweetness, and that gorgeous autumnal color. Ensure you’re using plain pumpkin puree, not pumpkin pie filling.
• All-Purpose Flour: The structural backbone of the bread. The quantity can vary slightly based on humidity and how much pumpkin puree you use, so it’s best to add it gradually.
• Egg Yolk & Water (for Egg Wash): This simple mixture is brushed over the dough before baking to create a glossy, golden-brown crust.

Mastering the Braids: A Step-by-Step Guide

Braiding challah is not just about making it look beautiful; it helps create the iconic texture and allows for even baking. Don’t be intimidated; with a few simple tips, you’ll be braiding like a pro in no time.

Preparing Your Dough Strands

1. Divide the Dough: First, divide your dough into the desired number of equal parts for your braid (e.g., 3, 4, or 6 strands). Using a kitchen scale is highly recommended for accuracy, ensuring each strand bakes evenly.
2. Shape into Logs: Gently shape each dough ball into a uniform log. Then, carefully roll them into long, even strands. Avoid stretching the dough too much, as this can create visible striations or tears as the bread rises and bakes.

The Braiding Process (3-Strand Example)

1. Arrange Strands: Place the 3 strands parallel on a lightly floured work surface. If one strand happens to be slightly longer, position it in the middle. Leave a small space (about an inch) between each strand.
2. Pinch the Top: Firmly pinch the three strands together at the very top and gently tuck the pinched end underneath the loaf. This creates a neat starting point.
3. Begin Braiding: Braid the strands just as you would braid hair. Take the rightmost strand, cross it over the middle strand. Then take the leftmost strand and cross it over the new middle strand. Continue this pattern, always taking the outside strand and crossing it over the center.
4. Finish the Braid: When you reach the end, pinch the strands together tightly and tuck them under the opposite end of the loaf. This secures the braid and gives it a finished look.

For those interested in more complex braids, such as a 6-strand, there are numerous excellent online video tutorials available. Don’t hesitate to explore them! The visual guidance can be incredibly helpful.

Pro Tips for Baking Exceptional Challah

Achieving a perfectly baked challah goes beyond just following the recipe steps. These pro tips will help ensure your pumpkin challah turns out flawlessly every time:

• Don’t Rush the Rise: Patience is key in bread making. The ideal temperature for proofing bread dough ranges from 75-95°F (24-35°C). A cooler, slower rise, often favored by professional bread makers, allows for better flavor development and a finer crumb. Don’t force your dough to rise faster by exposing it to excessively high temperatures.
• Minimal Flour is Your Friend: When shaping and braiding your dough, use minimal flour on your work surface and hands. Adding too much extra flour can alter the dough’s hydration, making the final bread tougher and drier than intended. You’ve already perfected the recipe’s hydration balance; stick to it.
• Verify Proper Proofing: This is a crucial step! Your braided loaf needs to proof until it’s about triple its original size. A well-proofed challah will be puffed up like a marshmallow and will wobble slightly when you gently move the baking sheet. If the dough doesn’t proof properly, the braids might separate during baking, or the bread could become dense, resembling a cake rather than a light, airy loaf.
• The Magic of Egg Wash: After the final proof, brush your challah with a simple egg wash (one egg yolk whisked with 1.5 teaspoons of water). This creates that beautiful, shiny, deep golden-brown crust. For an even more radiant sheen, you can apply a second egg wash after about 20-25 minutes of baking, especially to those nooks and crannies that expand as the bread rises in the oven.
• Prevent Over-Browning: If you notice your challah browning too quickly during baking, especially towards the end, loosely tent it with aluminum foil. This will protect the crust from burning while allowing the interior to finish baking thoroughly.

After the bread is done baking and cooled, you’ll be delighted by its texture and flavor. My oldest son, who enjoys a hefty amount of butter on his challah, noted that he didn’t perceive a significant difference from regular challah, which pleased me. It confirmed the subtle nature of the pumpkin flavor – just enough to enhance without being “squashy.”

Serving Suggestions & Creative Leftover Ideas

This Pumpkin Challah is incredibly versatile and delicious in many ways:

• Thanksgiving Table: Serve it as a side bread with your holiday feast. Its festive color and rich flavor make it a perfect accompaniment to turkey, stuffing, and gravy.
• Breakfast or Brunch: Enjoy slices with butter, jam, or honey. Its slight sweetness also makes it ideal for a special breakfast.
• French Toast: Leftover challah makes the absolute best French toast! The rich, eggy bread soaks up the custard beautifully. Top it with sautéed apples spiced with cinnamon for an extra autumnal treat.
• Sandwiches: Use thick slices for gourmet sandwiches, especially those with savory fillings like turkey or cheese.
• Bread Pudding: Transform stale challah into a luxurious bread pudding, perfect for dessert or a comforting brunch dish.

Frequently Asked Questions (FAQ)

What is Challah, Hallah, or Challa?

Challah is a traditional Jewish yeast bread, notably rich due to its high egg content. It is typically served on the Sabbath, holidays, and other special occasions. While it can be formed into various shapes, the braided loaf is its most classic and recognized form.

What Makes Challah Different from Brioche?

Both challah and brioche are enriched, soft, and eggy breads. However, the primary difference lies in their fat content: challah is traditionally made with oil (often vegetable oil), making it parve (dairy-free), while brioche is made with a significant amount of butter. This difference gives brioche a distinctly buttery flavor and texture, whereas challah offers a slightly less rich but equally tender profile.

Is Pumpkin Challah Healthy?

While challah is a delicious bread, it’s generally not considered a “healthy food” in the same vein as whole grains or vegetables. However, it does offer some nutritional benefits: the eggs contribute protein, and since it uses oil instead of butter, it tends to have less saturated fat than brioche. The addition of pumpkin puree adds some vitamins (like Vitamin A) and minerals. Like most breads made with enriched flour, it is high in carbohydrates. Enjoy it as part of a balanced diet, especially for special occasions!

Can I Use Fresh Pumpkin Puree Instead of Canned?

Yes, you can certainly use fresh pumpkin puree! Just ensure it’s thick and has had excess moisture drained. Homemade pumpkin puree can sometimes be wetter than canned versions, so you might need to adjust the flour slightly to achieve the correct dough consistency. Always use plain pumpkin puree, not pumpkin pie filling.

Explore More Fall-Inspired Recipes

If you’re loving the flavors of autumn, you might also enjoy these other delightful pumpkin-themed recipes:

• Pumpkin Churro Cheesecake Bars from Nutmeg Nanny
• Old Fashioned Pumpkin Roll
• Caramel-Topped Pumpkin Cheesecake
• Pumpkin Pie Cupcakes
• Classic Pumpkin Bread
• Pumpkin Bars with Cream Cheese Frosting
• Discover my Favorite Pumpkin Recipes
• Find more delicious Bread Recipes

The Recipe:

Pumpkin Challah Recipe

Prep Time
30 minutes

Cook Time
40 minutes

Total Time
1 hour 10 minutes

Yield
1 loaf

A fabulous 6-strand pumpkin challah loaf, adapted for a perfect autumn bake.

Ingredients

• 1 package active dry yeast (Red Star brand preferred)
• ½ cup lukewarm water, divided (approximately 110ºF / 43ºC)
• 1 tablespoon plus 1 ½ teaspoons sugar
• 2 tablespoons whisked egg (half of one large egg)
• 3 egg yolks
• 2 tablespoons honey
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• ¼ cup brown sugar
• 1 cup canned pumpkin puree
• 3 ½ – 4 ½ cups all-purpose flour

For the Egg Wash:

• 1 egg yolk
• 1 ½ teaspoons water

Instructions

1. Pour ¼ cup of the lukewarm water (about 110 degrees F / 43 degrees C) into a large mixing bowl or the bowl of your stand mixer. Add the yeast and 1½ teaspoons of sugar to the bowl, and stir gently to dissolve.
2. Allow to rest for 10 minutes. The yeast mixture should become foamy and bubbly, indicating it’s active. Add the remaining ¼ cup lukewarm water to the bowl, along with the rest of the sugar, whisked egg, egg yolks, honey, oil, and salt. Whisk vigorously to combine all ingredients thoroughly.
3. Stir in the brown sugar and pumpkin puree until well incorporated. Using the paddle attachment of your stand mixer, begin to add the all-purpose flour slowly, about a half cup at a time. Continue mixing until the dough comes together, becoming smooth and elastic, and no longer sticky.
4. Once all flour is incorporated, switch to the dough hook attachment (or knead by hand). Mix on low speed for a couple of minutes to knead the dough. If kneading by hand, mix in the flour with a wooden spoon until a shaggy dough forms, then turn it out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
5. Lightly grease a clean mixing bowl with a little vegetable oil. Form the dough into a ball and place it in the greased bowl. Twist the dough around to ensure the bottom is also greased, then flip it over. Cover the bowl with a damp towel or plastic wrap.
6. Place the covered bowl in your unheated oven (this provides a draft-free environment) and add a pan of hot water to a shelf below or next to the dough. Let the dough rise for 2 hours, punching it down gently at the 1-hour mark to release gases.
7. After the second hour, punch the dough down into the bowl a few times to deflate it. Turn the dough out onto a lightly floured work surface. If the dough is still a bit sticky, knead in a small amount of extra flour, just enough to make it manageable.
8. Divide the dough into thirds (or sixths for a 6-strand braid). Roll each portion into a long, even “snake” or rope. Braid the strands as desired (a 3-strand braid is classic, or refer to online videos for a more complicated 6-strand technique).
9. Carefully place the braided bread onto a baking sheet lined with parchment paper. Prepare the egg wash by whisking together the egg yolk and 1½ teaspoons of water until well combined. Brush the entire surface of the loaf generously with the egg wash. Let the loaf rest while you preheat your oven to 350ºF (175ºC).
10. Bake the challah for a total of 35-40 minutes. Halfway through the baking time (around 17-20 minutes), rotate the pan 180 degrees to ensure even browning. If the loaf begins to brown too quickly, loosely tent it with aluminum foil. The bread is done when it’s deep golden brown and sounds hollow when you gently tap on the bottom.
11. Remove the baked challah from the oven and transfer it to a wire cooling rack. Allow the bread to cool completely before slicing and serving.

Notes

Total time listed does not reflect proofing times, which are essential for developing flavor and texture.

Recipe Video: Pumpkin Challah

Watch this video to see the process of making this delicious Pumpkin Challah, perfect for your Thanksgiving table or any time you crave spectacular homemade bread!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 7 qt Pro Line KitchenAid Mixer
• Roul’Pat Silicone Counter Sized Mat
• USA Pan Bakeware Half Sheet Pan

Nutrition Information:

Yield: 18
Serving Size: 1

Amount Per Serving:
Calories: 443
Total Fat: 3g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 47mg
Sodium: 126mg
Carbohydrates: 90g
Fiber: 3g
Sugar: 6g
Protein: 12g