Name: Soft and Sweet Pumpkin Challah for Your Cozy Fall Gatherings
Prep time: 30 min
Cook time: 40 min
Total time: 190 min
Ingredients: 4 cups King Arthur Unbleached All-Purpose Flour (For gluten-free variations, use a gluten-free all-purpose flour blend.); ½ cup Granulated Sugar (Can be replaced with brown sugar.); 2 teaspoons Instant Yeast (Active dry yeast can be substituted, proof it in warm water.); 1 teaspoon Table Salt (Kosher salt can be used as an alternative.); 1 teaspoon Cinnamon (Nutmeg or allspice can be substituted.); 1¼ cups Lukewarm Water (Ensure it's not too hot.); 1 cup Pumpkin Purée (Avoid pumpkin pie filling.); ¼ cup Vegetable Oil (Can be swapped with melted butter.); 1 large Egg (Aquafaba can be used as a vegan alternative.); 1 large Egg Wash (beaten egg with water) (For a vegan option, brush with a milk alternative.)

As the crispness of autumn settles in, your kitchen transforms into a cozy haven where warm spices dance in the air. It was during one of these fall evenings that I decided to take a classic recipe and give it a seasonal twist—enter my Pumpkin Challah. This delightful bread combines soft texture with a hint of sweetness, thanks to the rich pumpkin purée and fragrant cinnamon. Not only is this luxurious loaf a stunning centerpiece for your dinner table, perfect for festive gatherings, but it also has the extraordinary ability to sing as leftovers, making it a wonderful base for French toast or a cozy bread pudding. Are you ready to fill your home with the irresistible aroma of freshly baked Pumpkin Challah?

Why is Pumpkin Challah a Must-Bake?

Comforting, Cozy Flavor: This Pumpkin Challah brings the essence of fall into your kitchen with its warm notes of cinnamon and sweet pumpkin purée.

Easy Peasy: With straightforward steps, even novice bakers can confidently make this gorgeous bread.

Versatile Delight: Perfect for breakfast, brunch, or an elegant dessert, it adapts to any meal. Serve it fresh out of the oven or transform leftovers into scrumptious French toast!

Attractive Presentation: Its golden, glossy crust and lovely shape make it a stunning centerpiece for any gathering.

Makes Perfect Leftovers: Enjoy it as a comforting bread pudding or simple toasted slice with butter for those relaxing weekends.

Get ready to impress your loved ones and fill your home with delightful aromas, as this recipe will quickly become a seasonal favorite.

Pumpkin Challah Ingredients

For the Dough

King Arthur Unbleached All-Purpose Flour – Provides structure to the bread; for gluten-free variations, a gluten-free all-purpose flour blend can be used.
Granulated Sugar – Adds sweetness and contributes to browning; can be replaced with brown sugar for a deeper flavor.
Instant Yeast – Acts as a leavening agent, allowing the dough to rise; active dry yeast can be substituted, just proof it first in warm water.
Table Salt – Enhances flavor and controls yeast activity; kosher salt can be used as an alternative.
Cinnamon – Adds warmth and spice that complement the pumpkin; nutmeg or allspice could be substituted for a twist.
Lukewarm Water – Hydrates the dough and activates yeast; ensure it’s not too hot to avoid killing the yeast.
Pumpkin Purée – Provides moisture, flavor, and a beautiful color; homemade or canned pumpkin purée works, but avoid pumpkin pie filling.
Vegetable Oil – Adds fat, contributing to a tender crumb; can be swapped with melted butter for a richer flavor.
Egg – Binds ingredients and adds richness; aquafaba (chickpea liquid) can be used as a vegan alternative.

For the Egg Wash

Egg Wash (beaten egg with water) – Creates a shiny, golden crust; for a vegan option, brush with a milk alternative or omit for a matte finish.

Now you have everything you need to make this warm, inviting Pumpkin Challah, perfect for those cozy fall gatherings!

Step‑by‑Step Instructions for Pumpkin Challah

Step 1: Prepare Ingredients
Begin by measuring 4 cups of flour into a large mixing bowl. Add ½ cup of granulated sugar, 2 teaspoons of instant yeast, 1 teaspoon of table salt, and 1 teaspoon of cinnamon. Whisk these dry ingredients together until evenly combined, creating a uniform mixture that will support the structure of your pumpkin challah.

Step 2: Mix Wet Ingredients
In a separate bowl, combine 1¼ cups of lukewarm water, 1 cup of pumpkin purée, and ¼ cup of vegetable oil. Crack in 1 egg and whisk the mixture until everything is well blended and smooth. This combination of wet ingredients will add moisture and richness, essential for the soft texture of your pumpkin challah.

Step 3: Combine Wet and Dry
Pour the wet mixture into the bowl with the dry ingredients. Using a spatula or your hands, slowly mix until a shaggy dough forms, ensuring all flour is absorbed. This may take a few minutes, as you want a sticky yet cohesive dough that marries the flavors of pumpkin and cinnamon together beautifully.

Step 4: Knead the Dough
Turn the dough out onto a floured surface or into the bowl of a stand mixer fitted with a dough hook. Knead the dough for about 6 minutes with the mixer on medium speed, or for 10 minutes by hand, until the dough is smooth and elastic, yet slightly tacky to the touch. This step is essential for developing gluten, which will give your pumpkin challah its delightful structure.

Step 5: First Rise
Shape the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap, allowing it to rise in a warm place until doubled in size, approximately 2 hours. This step is crucial for achieving that light, airy texture in your final loaf.

Step 6: Shape Loaves
Once the dough has risen, gently punch it down to release the air. Turn it out onto a floured surface and divide it into two equal pieces. Roll each piece into a rectangle, then roll tightly from one short end to form a log. Pinch the seams closed and shape the logs into spirals on a baking sheet lined with parchment paper.

Step 7: Second Rise
Cover the shaped loaves with a kitchen towel and let them rise again until puffy and nearly doubled in size, about 1 hour. This second rise allows for more flavor development and contributes to the airy texture of the pumpkin challah, making it an irresistible treat when baked.

Step 8: Preheat Oven
While you wait for the loaves to rise, preheat your oven to 350°F (175°C). This ensures that the pumpkin challah will bake evenly and achieve that golden brown crust everyone loves. A properly heated oven is key for achieving the perfect rise and color!

Step 9: Egg Wash & Bake
Once the loaves have risen, whisk together an egg with a splash of water to create an egg wash. Gently brush the mixture over the top of each loaf twice for a shiny, golden crust. Bake the pumpkin challah in the preheated oven for 35-40 minutes, or until the loaves are deeply golden and reach an internal temperature of 190°F.

Step 10: Cool
After baking, remove the pumpkin challah from the oven and transfer it to a wire rack. Allow the loaves to cool completely before slicing. This cooling period is important for finishing the texture, ensuring you get that soft, tender crumb we all love in homemade breads.

Variations & Substitutions for Pumpkin Challah

Feel free to explore different flavor profiles and textures to make this pumpkin challah your very own!

Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour for a delightful alternative.
Richer Flavor: Swap granulated sugar for brown sugar, adding a touch of caramel notes that pairs beautifully with pumpkin.
Vegan Option: Substitute the egg with ¼ cup of aquafaba for a plant-based twist while maintaining moisture and binding.
Spice it Up: Instead of cinnamon, try nutmeg or ginger for an aromatic kick that brings warmth to your bread.
Add-Ins: Toss in a handful of chopped nuts or dried fruits to enhance texture and enjoy an added burst of flavor with each bite. Imagine the satisfying crunch of walnuts or the sweetness of dried cranberries!
Creamy Finish: Create a simple glaze with powdered sugar and milk to drizzle over cooled challah for a sweet finish that elevates your loaf to dessert status.
Heat it Up: Incorporate a pinch of cayenne or chili powder to add a subtle heat that complements the sweetness of the pumpkin.
French Toast Twist: Transform your challah into delectable French toast by dipping slices in a mixture of eggs, milk, and spice before cooking. It’s a special treat that’s perfect for brunch!

These variations allow you to play with the classic recipe and make it truly unique to your taste. Enjoy creating and savoring your pumpkin challah!

Expert Tips for Pumpkin Challah

Fresh Yeast: Ensure your yeast is fresh; old yeast can hinder rising, resulting in dense bread.
Kneading Check: Avoid over-kneading. The dough should be elastic but still lightly tacky to the touch for best results.
Egg Wash Layers: Apply two layers of egg wash for a shinier crust, making your Pumpkin Challah an eye-catching centerpiece.
Loosen Coils: When shaping, coil the dough loosely to allow for proper expansion while baking; this enhances the airy texture.
Room Temperature: Ensure all ingredients are at room temperature before mixing to promote even rising and flavor development.

Make Ahead Options

These Pumpkin Challah loaves are perfect for meal prep enthusiasts! You can prepare the dough up to 24 hours in advance by mixing all the ingredients and allowing it to rise, then shape the loaves but leave them unbaked. Just cover the formed loaves with plastic wrap and refrigerate to maintain freshness and prevent drying out. When you’re ready to bake, simply remove them from the fridge, let them come to room temperature for about 30 minutes, then follow the egg wash and baking instructions as usual. This way, you’ll have freshly baked Pumpkin Challah with minimal effort, making busy weeknights a breeze!

How to Store and Freeze Pumpkin Challah

Room Temperature: Store leftover Pumpkin Challah wrapped in plastic wrap or aluminum foil at room temperature for up to 3 days to maintain freshness and flavor.
Fridge: If you live in a warmer climate, you may refrigerate the bread in an airtight container for up to 5 days, although this might slightly affect texture.
Freezer: For longer storage, freeze the Pumpkin Challah in an airtight container or heavy-duty freezer bag for up to 3 months. Thaw at room temperature before enjoying!
Reheating: To revive the fresh-baked taste, slice and toast or warm in the oven at 350°F for about 10 minutes. This brings back its lovely softness and delightful aroma.

What to Serve with Pumpkin Challah

Indulging in freshly baked pumpkin challah transforms your home into a cozy retreat, where warm spices spark joy and togetherness.

Creamy Mashed Potatoes: These buttery, fluffy mashed potatoes provide a comforting balance to the soft sweetness of pumpkin challah.
Savory Roasted Vegetables: Roasting seasonal veggies enhances their natural sweetness and adds a delightful crunch that complements the bread beautifully.
Warm Apple Cider: The spiced aroma of apple cider evokes autumn memories and pairs splendidly with the warm flavors of the challah.
Spiced Butternut Squash Soup: A velvety soup adds richness and warmth, making it the perfect comforting match for your pumpkin challah.
Classic Eggnog: This creamy drink is a festive favorite, bringing a touch of nostalgia that elevates gatherings and perfectly contrasts the bread’s flavor.
Jam & Butter Spread: Spread a dollop of your favorite jam and a pat of butter on warm slices for a simple yet heavenly addition to your breakfast or snack.

Enhance your pumpkin challah experience by serving it alongside these delightful accompaniments, creating a well-rounded, seasonal feast.

Pumpkin Challah Recipe FAQs

What type of pumpkin purée is best for this recipe?
I recommend using either homemade or canned pumpkin purée for the best flavor and texture. Be sure to avoid using pumpkin pie filling, as it contains added sugars and spices that can alter the taste of your Pumpkin Challah.

How should I store leftover Pumpkin Challah?
Store leftover Pumpkin Challah wrapped in plastic wrap or aluminum foil at room temperature for up to 3 days. If you live in a warmer climate, it can be kept in an airtight container in the refrigerator for up to 5 days, although this may slightly impact its texture.

Can I freeze Pumpkin Challah?
Absolutely! To freeze your Pumpkin Challah, place it in an airtight container or heavy-duty freezer bag for up to 3 months. Once you’re ready to enjoy, simply thaw it at room temperature. To bring back its delightful softness, slice and warm in the oven at 350°F for about 10 minutes.

What should I do if my dough isn’t rising?
If your dough isn’t rising, first check if your yeast is fresh and active. You can quickly proof it by mixing it with lukewarm water and a sprinkle of sugar—after 5 to 10 minutes, it should be bubbly. If not, you’ll need to start with new yeast. Another tip is to ensure your dough is kept in a warm, draft-free environment during the rising time.

Is this Pumpkin Challah suitable for people with allergies?
This recipe contains common allergens like gluten and eggs. For a gluten-free version, I recommend using a gluten-free all-purpose flour blend. For egg-free options, you can substitute the egg with aquafaba, which is the liquid from canned chickpeas. Always check your specific ingredients for allergy information and consider each individual’s dietary needs.

How can I tell when my Pumpkin Challah is done baking?
Your Pumpkin Challah is perfectly baked when it reaches an internal temperature of 190°F. It should also be golden brown on top, and when you tap the bottom of the loaf, it should sound hollow. If you have a food thermometer, this is the most reliable way to check doneness!