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Pumpkin Challah Bread - #TwelveLoaves


Pumpkin Challah Bread

Pumpkin season arrived here in our house in a flurry! As soon as the calendar officially turned from summer to fall, the pumpkin baking frenzy began. It has not stopped since that day, and there is not one customer here complaining!

There has been pumpkin breads (quick and yeast), pumpkin pies, pumpkin pancakes. We have been baking with pumpkin every week! I can't be the only one that adores pumpkin baking this much.


Pumpkin Challah Bread

So when it was time to get to our November theme of Pumpkin for #TwelveLoaves, I was sure I knew what I would make. I wasn't going to mess around and think about the idea for days. I went straight to something I knew we all loved: Pumpkin Challah Bread!


Pumpkin Challah Bread





#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and run with the help of Heather of girlichef, which runs smoothly with the help of our bakers.

Our host this month is Renee from Kudos Kitchen by Renee, and our theme is Pumpkin.




Some notes on the bread: because of the addition of pumpkin, the dough is a little more wet than my typical challah bread. I did add a little more flour than I normally do (maybe 5 cups instead of 4 1/2) The dough yields two large braids.  You could create so many other shapes with this dough.  I found this gorgeous pumpkin challah centerpiece. Such a great idea for Thanksgiving! I even found one shaped like turkey! Here is a video on how to make a pumpkin challah bread. I can't forget to mention how wonderful the bread is to use for French toast (if you have any leftover!).



Pumpkin Challah Bread
Ingredients
  1. 1 package (2 1/4 teaspoons) active dry yeast
  2. 1 teaspoon sugar
  3. 1 cup warm water (no more than 110°F [43°C])
  4. 1/4 cup brown sugar
  5. 4 1/2 to 5 cups bread flour, or 5 1/2 to 6 cups bleached all-purpose flour
  6. 3 eggs
  7. 1/4 cup peanut, corn, or canola oil
  8. 1 cup canned pumpkin
  9. 2 teaspoons salt
  10. Egg wash:
  11. 1 egg yolk
  12. 1½ teaspoons water

Instructions
  1. In a mixer, with a dough hook attachment, add the warm water and yeast. Mix until blended. Add the sugar and mix about a minute. Let the yeast work its magic for at least 10 minutes (the yeast should bubble).
  2. Slowly mix in 1 cup of the flour until combined. Mix in the eggs one at a time until they are combined. Add another 2 cups of the flour, oil, pumpkin and salt. Mix together on medium-low speed stopping the machine to scrape down the sides of the bowl. Slowly add the rest of the flour (the remaining 4 cups) and mix until combined. Stop the machine as you add each cup of the flour to scrape the sides of the bowl and incorporate the flour. Because of the pumpkin, you may need to add a little more flour until it's the right texture. Mix on low speed for 12 minutes until dough is incorporated. Be sure to give your mixer a break and as you don’t want to burn it out. Add flour if needed 1 tablespoon at a time. The dough will be a little sticky but also firm.
  3. Take dough out of mixer bowl. Form the dough into a ball and place into an oiled bowl (when I put the dough in the bowl I swish the dough around the bottom of the bowl and then flip it over so all of the dough is covered in a light film of oil. I use vegetable oil). Cover with plastic wrap and let it rise at room temperature until doubled in size (about 1-1 1/2 hours).
  4. Punch down the dough. Divide dough in half. Divide the each portion into 3 equal portions (you will have 6 portions). Shape each portion into a ball, and allow it to rest with plastic wrap on it for 5-10 minutes.
  5. Roll each dough ball into long piece. Braid the 3 strands together to form a loaf. Place the braided bread on parchment lined baking sheet. Repeat the process with the other 3 portions of dough. Cover and let rise in a draft free place for about 45 minutes to 1 hour. While resting, preheat oven to 350 F.
  6. When ready to bake, brush with egg wash.
  7. Bake the challah for 35-40 minutes (on 350 F). The bread should be golden brown. Ovens may vary so check your challah at about 30 minutes and see how it’s doing. You test if it’s done by tapping the bottom of the loaf. If it sounds hollow, it needs a bit more time.* Be careful to not burn your fingers like I did when you do that test. Let it cool and serve slightly warm or at room temperature


32 comments

  1. Lora, this is just gorgeous!! I will never tire of seeing beautiful breads like homemade challah!! can't wait to see what everyone else made!

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  2. I made a pumpkin challah last year...and now you have me craving it again. Big time. Gorgeous loaf!!! xo

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  3. I love the stunning color that the pumpkin lends to this challah - and your braid is so perfect. I tried clicking through to see that centerpiece, but the link seems to be broken (sounds cool, though). Hooray for pumpkin season :).

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  4. Thanks so much, Heather! I love baking with pumpkin!! Ok, fixed that link (you have to see it...it's so pretty)-thanks for letting me know!! Yay, for PUMPKIN month with #TwelveLoaves!

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  5. I love love love challah bread! the pumpkin addition here is totally doing me in!

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  6. Wow this is really an amazing bread! love the flavor!

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  7. That is one gorgeous loaf of challah bread, Lora! And I can only imagine how good it must taste with the addition of pumpkin.

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  8. This is gorgeous - I can't get over the color of that crust!

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  9. That is one gorgeous braid of challah bread if I do say so myself. Although I'm sure it is magnificent on its own, I can see serving it with a safe butter. Mmm....

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  10. Your challah looks gorgeous. I've never tried, but I think I will soon. Great recipe, Lora.

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  11. Challah is one of my all time favorite breads. It always looks so puffed and pretty. Your loaf is perfect, Lora. I really like that you made pumpkin challah. I'm going to have to try your recipe very, very soon!

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  12. Oh, wow, the color is beautiful! A perfect twelveloaves loaf!

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  13. Lora, that bread is just stunning and sounds delicious. I always love your photos too with the dappled light coming in. Beautiful.

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  14. I love your pumpkin challah! I think I'll try to make this. I have some frozen pumpkin in the freezer right now. I wonder how's that will go down... It's VERY juicy...

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  15. You are definitely not alone in your love of pumpkin, Lora! Your challah looks gorgeous. One of these days, I'm definitely doing a braid bread...Good thing I'll have plenty of opportunities given I'm in the Cake Duchess' Twelve Loaves group =)

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  16. I am loving this bread theme! This pumpkin challah is so elegant and just tasty looking!

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  17. This is the most beautiful bread! So fancy!!

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  18. What a fantastic looking challah bread! Love that you threw in a little pumpkin.

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  19. Gorgeous! Challah is one of most favorite breads and this is definitely on my must-bake list.

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  20. Your bread recipes are always so impressive! This looks amazing. Challah is one of my favorite breads and only better with pumpkin!

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  21. I have never even had yeasted pumpkin bread. I need to get on board - this looks so moist and fluffy.

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  22. Hi Lora.. Hope all is well. I love love love pumpkin and I usually buy the pumpkin bread from a local bakery. I have not attempted to bake more bread yet, but looks like I must do it soon. I would love to bake a challah break for my family. It's not only pretty looking and am sure it taste delicious too. ahh.. I am imagining myself spreading some light cream cheese spread over the slice of pumpkin bread. Delish!!! ♥ Jo

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  23. This is such a good fall take on challah bread. I would love to try it with so many dishes and spreads!

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  24. I love challah bread, this one is stunning! And every time I see challah...I have to go to Dork town and say "Holla!" I know...it's bad.

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  25. Lora, this bread is gorgeous! The bright orange colour is divine and your challah looks so fluffy and soft inside. If I made this, I'd eat the whole thing myself. No sharing! ;)

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  26. […] Pumpkin Challah Bread from Cake Duchess […]

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  27. […] and Breakfast 1. Pumpkin Challah Bread (pictured above) 2. Browned Butter Pumpkin Beer Bread 3. Vegan Pumpkin Bread 4. Pumpkin Cinnamon […]

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  28. […] A favorite is the very easy to make pumpkin spice donuts! And if you are a bread baker, the pumpkin challah is fantastic! Not into yeast recipes? Bake this pumpkin bread (it’s […]

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