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Pumpkin Challah

Pumpkin Challah
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Pumpkin Challah is a soft, slightly sweet braided bread that perfectly captures the warm flavors of fall. Combining traditional challah’s light and fluffy texture with pumpkin puree and cozy spices, this bread boasts a beautiful orange hue and comforting taste. Ideal for autumn breakfasts, festive gatherings, or holiday traditions, it’s an inviting bake that’s easy to make and sure to impress.

Ingredients

Scale

Wet Ingredients

  • 1 cup warm milk (about 110°F/43°C)
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/4 cup sugar
  • 1 cup pure pumpkin puree
  • 3 large eggs
  • 1/4 cup vegetable oil or melted butter

Dry Ingredients

  • 4 to 4 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Instructions

  1. Prepare the Yeast Mixture: Warm the milk until it is comfortably warm to the touch (not hot). Stir in the sugar and yeast. Let it sit for 5–10 minutes until frothy, indicating the yeast is active.
  2. Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, eggs, oil or melted butter, and the frothy yeast mixture. Whisk together until smooth and fully incorporated.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, cinnamon, and nutmeg.
  4. Form the Dough: Gradually add the dry ingredients to the wet mixture. Stir, then knead for 8–10 minutes by hand or with a stand mixer until the dough is soft, slightly sticky, smooth, and elastic.
  5. First Rise: Place the dough in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.
  6. Shape the Challah: Gently punch down the dough. Divide and roll it into strands. Braid them together to form the classic challah shape, tucking the ends underneath neatly.
  7. Second Rise and Glaze: Let the braided dough rise on a baking sheet, covered, for about 45 minutes. Just before baking, brush the top with a beaten egg or egg wash for a shiny, golden crust.
  8. Bake: Preheat oven to 350°F (175°C). Bake the challah for 30–35 minutes until deeply golden and hollow sounding when tapped.

Notes

  • Ensure all wet ingredients are at room temperature to activate yeast better.
  • Knead properly for gluten development and a soft, chewy texture.
  • Do not skip the second rise; it helps develop the airy texture.
  • Use egg wash before baking for a glossy, golden crust.
  • Check the bread a few minutes before the timer to avoid over-baking.

Nutrition

Keywords: Pumpkin Challah, Fall Bread, Braided Bread, Autumn Recipe, Festive Bread, Pumpkin Bread, Holiday Baking

Find it online: https://lillysplate.com/pumpkin-challah/