As the aroma of freshly baked bread fills my kitchen, I can't help but smile at the thought of my soft, golden Pumpkin Challah. This delightful loaf is a perfect blend of comfort and vibrancy, beckoning you to gather around the table. With its quick prep time and delightful flavor, this recipe is a fantastic way to elevate your homemade bread game. The pumpkin not only adds a beautiful hue but also infuses a subtle sweetness that makes it a crowd favorite during any season. Plus, it’s the kind of treat that pairs wonderfully with both coffee in the morning and warm spices in the evening. Are you ready to bring a new family favorite to life and fill your home with enchanting scents? Let’s get kneading!
Why is Pumpkin Challah a Fall Must-Bake?
Unique Flavor: The addition of pumpkin brings a delightful twist to the traditional challah, providing a warm, comforting taste that can’t be beaten.
Quick Preparation: With only 20 minutes of hands-on time, this recipe is perfect for anyone looking to savor homemade goodness without spending all day in the kitchen.
Family Appeal: Pumpkin Challah is not just a treat; it's a crowd pleaser. Its soft, tender texture and subtle sweetness make it a favorite for breakfast, brunch, or dessert.
Versatile Enjoyment: Whether paired with a splash of butter, jam, or your morning coffee, this bread shines in countless ways, making it a delightful addition to any meal.
Comforting Aroma: Baking this beauty will fill your home with an irresistible fragrance, turning your kitchen into a cozy haven that's hard to resist.
If you're intrigued by the warmth of autumn flavors, you might also enjoy our guide on The Best Bread Techniques to improve your baking skills!
Pumpkin Challah Ingredients
Here’s everything you need to create your delicious Pumpkin Challah!
For the Dough
- King Arthur Unbleached All-Purpose Flour – 5 ¾ cups (690g) ensures a soft, fluffy texture that's perfect for bread.
- Granulated Sugar – ½ cup (99g) adds a touch of sweetness, balancing the pumpkin's earthy flavor.
- Instant Yeast – 2 ¼ teaspoons (7g) helps the dough rise beautifully, creating that light texture we all love.
- Table Salt – 1 ½ teaspoons (9g) enhances the flavor, ensuring each bite is delightful.
- Cinnamon – 1 teaspoon infuses a warm spice that complements the pumpkin perfectly.
- Water – 1 cup (227g), lukewarm, activates the yeast for a lovely rise.
- Pumpkin Purée – ½ cup (113g) is the star of the show, introducing moisture and vibrant color to your Pumpkin Challah.
- Vegetable Oil – ¼ cup (50g) keeps the dough tender and prevents it from drying out.
- Large Egg – 1 adds richness and aids in binding the dough together.
For the Egg Wash
- Beaten Egg with Water – 1 large egg beaten with 1 tablespoon water gives your loaves a beautiful golden crust.
Gather these ingredients and get ready to fill your kitchen with the cozy scent of baking pumpkin bread!
Step‑by‑Step Instructions for Pumpkin Challah
Step 1: Prepare the Flour
Begin by weighing out 630g of King Arthur Unbleached All-Purpose Flour or measuring 5 ¼ cups. Gently spoon the flour into a cup, then sweep off any excess. This foundational step ensures that your Pumpkin Challah has the perfect texture, setting the stage for delicious results.
Step 2: Combine Dry Ingredients
In the bowl of a stand mixer fitted with a dough hook, or in a large mixing bowl, add the measured flour along with granulated sugar, instant yeast, table salt, and cinnamon. Mix these dry ingredients together until well combined, as this will create the flavorful base for your Pumpkin Challah dough.
Step 3: Mix the Wet Ingredients
In a separate small bowl or a liquid measuring cup, whisk together 1 cup of lukewarm water, ½ cup of pumpkin purée, ¼ cup of vegetable oil, and 1 large egg until thoroughly combined. This mixture not only adds moisture to your dough but also infuses it with rich pumpkin flavor.
Step 4: Form the Dough
Pour the wet ingredients into the bowl with the dry ingredients, mixing until a shaggy dough forms, approximately 1 minute. Be sure to scrape down the sides of the bowl to incorporate all the flour. This step marks the transition from separate components to a unified Pumpkin Challah dough.
Step 5: Knead the Dough
Knead the dough using a stand mixer on medium speed for about 6 minutes, or if you're kneading by hand, do so for about 10 minutes. Gradually incorporate the remaining ½ cup (60g) of flour until an elastic, slightly tacky dough forms. This kneading process develops the gluten, giving your challah that delightful chew.
Step 6: Let It Rise
If using a stand mixer, cover the bowl with plastic wrap. If you're kneading by hand, transfer the dough to a lightly greased bowl and cover it as well. Allow the dough to rise at room temperature for about 2 hours, or until it has doubled in size. You'll know it’s ready when it's visibly puffy!
Step 7: Prepare the Baking Sheet
While the dough is rising, lightly grease a baking sheet or line it with parchment paper. This preparation step ensures that your baked Pumpkin Challah will slide off easily once it's wonderfully golden brown and ready to come out of the oven.
Step 8: Shape the Dough
After the dough has risen, gently deflate it on a lightly greased or floured work surface. Divide the dough in half, with each portion weighing around 620g. Working with one piece at a time, pat or roll the dough into a rectangle approximately 12" x 5", ready for shaping.
Step 9: Create the Logs
Starting from one long edge, tightly roll up the dough into a long rope, sealing the seam by pinching it together. This action helps maintain the dough's structure as you create the beautiful Pumpkin Challah shape.
Step 10: Lengthen the Dough
Using the palms of your hands, gently roll the dough log outwards from the center to lengthen it into a 24" rope. Be careful not to compress it too much; this will keep your challah light and airy. Then, prepare to form the final shape.
Step 11: Shape the Loaves
Transfer your elongated dough to the prepared baking sheet, coiling it loosely like a snail and tucking the end underneath. Repeat this process with the second piece of dough, ensuring both loaves have enough space to rise without touching each other.
Step 12: Second Rise
Cover the shaped loaves with lightly greased plastic wrap and let them rise at room temperature for about 1 hour. You’ll notice they become puffy and increase in size, a sign that your Pumpkin Challah is ready for the oven.
Step 13: Preheat the Oven
While the dough is undergoing its second rise, preheat your oven to 350°F (about 180°C), positioning a rack in the center. This step ensures your oven is perfectly hot to create that crusty exterior while keeping the inside soft and fluffy.
Step 14: Apply Egg Wash
Once the loaves have completed their second rise, brush them gently with the prepared egg wash, which is made from beating one egg with a tablespoon of water. Allow the first layer to set for a couple of minutes, then apply a second coat for a gorgeous golden finish.
Step 15: Bake the Loaves
Place the baking sheet in the oven and bake the loaves for 35 to 40 minutes. They should turn a deep golden brown, and an instant-read thermometer inserted into the center should read 190°F. Your Pumpkin Challah is close to perfection!
Step 16: Cool Before Slicing
After baking, transfer the loaves to a cooling rack, allowing them to cool completely before slicing. This final step enhances the flavor and texture, leading to a wonderfully enjoyable experience when you finally slice into your warm, fragrant Pumpkin Challah.
What to Serve with Pumpkin Challah
Indulging in a warm slice of Pumpkin Challah opens the door to countless culinary pairings that enhance every bite.
- Spiced Chai Tea: The aromatic flavors meld beautifully, complementing the spices in the bread for a cozy experience.
- Creamy Butter: A simple spread of room-temperature butter creates a luscious texture that elevates each slice to a new level of indulgence.
- Apple Cinnamon Compote: The sweetness and tang of apples create a delightful contrast with the pumpkin, turning breakfast into a gourmet treat.
- Honey Drizzle: A drizzle of local honey brings a touch of floral sweetness, inviting warmth and comfort to your taste buds.
- Pumpkin Spice Latte: Enjoy alongside this seasonal favorite for a perfect afternoon pick-me-up that resonates with the autumnal flavor of the bread.
- Ricotta and Fig Jam: This combination introduces rich creaminess and sweetness, making for an elegant brunch option that tastes divine.
- Roasted Butternut Squash Salad: Pair your challah with a warm salad featuring roasted squash, which adds depth and heartiness to your meal.
- Cranberry Sauce: The tartness of cranberry balances the sweet depth of challah, making for an incredible contrast that excites the palate.
- Vanilla Ice Cream: Serve warm slices with a scoop of vanilla ice cream for a comforting dessert that’s both classic and inviting.
- Mulled Wine: The warm, spiced beverage underscores the cozy feelings that a slice of Pumpkin Challah brings on a cool evening.
Make Ahead Options
These Pumpkin Challah loaves are perfect for busy home cooks looking to save time! You can prepare the dough up to 24 hours in advance by completing the first rise and then refrigerating it. Be sure to cover the dough tightly with plastic wrap to prevent drying out. When you’re ready to continue, simply let the dough sit at room temperature for 30 minutes before shaping and proceeding with the second rise. Alternatively, you can shape the loaves, cover them, and refrigerate them for up to 3 days. When ready to bake, let them rise at room temperature for about an hour, then preheat the oven and bake as instructed. This way, your Pumpkin Challah will be just as delicious and beautiful, with minimal effort on busy days!
How to Store and Freeze Pumpkin Challah
Fridge: Store leftover Pumpkin Challah in an airtight container or wrapped in plastic wrap for up to 3 days. This keeps the bread fresh and prevents it from drying out.
Freezer: For longer storage, slice the Pumpkin Challah and wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag. It can be frozen for up to 3 months.
Reheating: To enjoy the bread warm, thaw it at room temperature, then reheat in the oven at 350°F (175°C) for about 10 minutes. This will revive its delightful texture and flavor.
Room Temperature: If you plan to eat the Pumpkin Challah within a couple of days, keeping it at room temperature is fine; just make sure it's well-wrapped to maintain moisture.
Expert Tips for Perfect Pumpkin Challah
Measure Flour Correctly: Use a kitchen scale to weigh the flour for accuracy; this prevents dry or dense challah caused by overpacking.
Monitor Your Kneading: Knead until the dough is elastic and slightly tacky. Over-kneading can lead to tough bread, while under-kneading may result in a dense texture.
Ideal Rising Conditions: Ensure a warm environment for the dough to rise; cold spaces may delay or inhibit proper fermentation, impacting flavor and texture.
Double Egg Wash: Applying two layers of egg wash not only enhances the golden crust but ensures a beautiful sheen as well.
Cooling Time Matters: Allow the Pumpkin Challah to cool completely on a rack before slicing. This step helps maintain its structure and flavor.
Pumpkin Challah Variations & Substitutions
Let your creativity shine by customizing your Pumpkin Challah to fit your taste and dietary needs!
- Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour for a gluten-free version that's still delicious.
- Dairy-Free: Use coconut oil in place of vegetable oil and skip the egg wash, brushing with almond milk instead for a vegan alternative.
- Sweet Spice: Add ¼ teaspoon of nutmeg or ginger to the dough for an extra layer of warmth that will complement the pumpkin beautifully.
- Added Nuts: Fold in ½ cup of chopped walnuts or pecans during the mixing stage for delightful crunch and flavor contrast.
- Cranberry Infusion: Mix in ½ cup of dried cranberries for a zingy burst that pairs beautifully with autumn spices.
- Herb-Infused: Add 1 tablespoon of fresh rosemary or thyme for a savory twist, transforming your challah into a perfect side for soups or stews.
- Chocolate Twist: Incorporate ½ cup of chocolate chips for a sweet treat that’s perfect for breakfast or dessert—who could resist that?
- Spicy Kick: For those craving heat, add a pinch of cayenne or a dash of chili powder to the dough to create a surprising flavor experience.
Feel free to explore these options, and if you're keen to improve your baking skills further, check out our guide on The Best Bread Techniques for expert tips!
Pumpkin Challah Recipe FAQs
What should I look for in ripe pumpkin puree?
Absolutely! When choosing pumpkin puree, ensure it has a rich orange hue without any dark spots or discoloration. A good quality puree should be smooth and free of additives. If you’re using a fresh pumpkin, pick one that feels heavy for its size, and has a firm, unblemished skin.
How should I store my leftover Pumpkin Challah?
To keep your Pumpkin Challah fresh, store any leftovers in an airtight container or wrapped tightly in plastic wrap. It will stay moist for up to 3 days at room temperature. If you want to keep it longer, refrigerate it to avoid drying out.
Can I freeze Pumpkin Challah? How?
Yes, indeed! For freezing, slice your Pumpkin Challah and wrap individual pieces tightly in plastic wrap. Place them in a freezer-safe bag, squeezing out as much air as possible to prevent freezer burn. Enjoy your pumpkin delight for up to 3 months! When you're ready to indulge, thaw at room temperature and reheat in a 350°F (175°C) oven for about 10 minutes for the best texture.
What if my dough is too sticky?
Very good question! If your dough is stickier than expected, don't worry! Simply sprinkle in a little more flour, about a tablespoon at a time, while kneading. Continue until the dough is elastic and slightly tacky but not overly wet. Each kitchen's humidity and flour absorption can vary, so adjusting flour is completely normal.
Is Pumpkin Challah safe for pets or allergies?
It's important to note that while pumpkin is safe for most dogs in small amounts, the added sugar and dough ingredients in Pumpkin Challah aren’t ideal for pets. Additionally, if you or someone in your family has allergies, be cautious with ingredients like wheat and eggs. Always consult with a healthcare professional if unsure about dietary considerations.
What’s the best way to get a nice golden crust on my challah?
Oh, absolutely! For that beautifully golden crust on your Pumpkin Challah, applying a double egg wash is key! Brush the loaves with the egg wash before baking, wait a couple of minutes, and then apply a second layer just before they go in the oven. This not only enhances the color but gives your loaf a lovely sheen, making it even more inviting!
Delicious Pumpkin Challah: A Cozy Twist for Fall Baking
Ingredients
Equipment
Method
- Prepare the flour by weighing out 630g or measuring 5 ¼ cups.
- Combine dry ingredients: flour, sugar, yeast, salt, and cinnamon in a mixing bowl.
- Mix wet ingredients: whisk together water, pumpkin purée, oil, and egg.
- Pour wet ingredients into dry and mix until a shaggy dough forms.
- Knead the dough for 6 minutes with a mixer or 10 minutes by hand.
- Let it rise at room temperature for about 2 hours until doubled in size.
- Prepare a baking sheet by greasing or lining with parchment paper.
- Shape the dough by deflating, dividing, and rolling it into rectangles.
- Create logs by rolling the dough from one edge tightly.
- Lengthen the logs into 24” ropes.
- Shape loaves by coiling the logs on the baking sheet.
- Let loaves rise for about 1 hour covered with greased plastic wrap.
- Preheat the oven to 350°F (about 180°C).
- Apply egg wash with a brush on the risen loaves.
- Bake the loaves for 35 to 40 minutes until golden brown.
- Cool the loaves on a rack before slicing.
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