BEST Pumpkin Challah Bread Recipe

This pumpkin challah bread is a soft, slightly sweet braided egg bread with pumpkin purée mixed right into the dough, giving it a golden color, a tender, moist crumb and a gentle pumpkin flavor. Made with oil instead of butter, it's naturally dairy-free, and one batch makes two big, beautiful braided loaves for a holiday table.

If you love challah, try my Chocolate Chip Challah Bread and Sourdough Discard Challah Bread next.

 

Pumpkin season arrives in our house in a flurry! As soon as the calendar turns from summer to fall, the pumpkin baking frenzy begins, and not one person here complains. There are pumpkin breads (quick and yeast), pumpkin pies and pumpkin pancakes. If you love a quick bread, my Vegan Pumpkin Bread is a favorite, and for a showstopper cake there's my Pumpkin Coconut Bundt Cake.

I first made this pumpkin challah for #TwelveLoaves, the monthly bread baking group I started here on the blog. When our theme was pumpkin, I didn't have to think about it for days. I went straight to something I knew we all loved. Because of the pumpkin, this dough is a little wetter than my usual challah, so I add a bit more flour (about 5 cups instead of 4½). And if you have any left over, it makes wonderful French toast!

Ingredients

Pumpkin Challah Dough

• Active dry yeast: One packet (2¼ teaspoons).
• Warm water: No hotter than 110°F, or it can kill the yeast.
• Sugar: A teaspoon to feed the yeast, plus ¼ cup of brown sugar for a gentle sweetness.
• Bread flour: Gives the best structure and chew. All-purpose flour works too, but you'll need a little more.
• Eggs: Three eggs make it a rich, soft egg bread.
• Neutral oil: Peanut, corn or canola oil keep the bread dairy-free.
• Canned pumpkin: 100% pure pumpkin, not pumpkin pie filling.
• Salt

Egg Wash

Egg yolk and water: Brushed on before baking for that deep golden, glossy crust. 

How to Make Pumpkin Challah Bread

1. Proof the yeast. In a stand mixer with the dough hook, mix the warm water and yeast. Add the teaspoon of sugar, mix about a minute and let it sit at least 10 minutes, until bubbly.
2. Mix the dough. Mix in 1 cup of flour, then the eggs one at a time. Add 2 more cups of flour with the brown sugar, oil, pumpkin and salt. Add the remaining flour a little at a time, scraping the bowl as you go, until the dough is sticky but firm. Knead on low for about 12 minutes, giving your mixer a break if it gets warm.
3. First rise. Shape the dough into a ball, turn it in an oiled bowl to coat it, cover and let it rise until doubled, about 1 to 1½ hours.
4. Divide. Punch down the dough and divide it in half, then divide each half into 3 equal pieces (6 total). A kitchen scale helps keep the braid even. Cover and rest 5 to 10 minutes.
5. Braid. Roll each piece into a long rope and braid 3 ropes into a loaf. Repeat with the other 3. Place both loaves on a parchment-lined baking sheet.
6. Second rise. Cover and let rise in a draft-free spot for 45 minutes to 1 hour. Preheat the oven to 350°F.
7. Egg wash and bake. Brush with egg wash and bake 35 to 40 minutes, until deep golden brown. The bottom should sound hollow when tapped.
8. Cool. Let the loaves cool a bit and serve warm or at room temperature.

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 ½) 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!).

How to braid a challah bread?

Tips for Braiding Challah Bread

• Weigh your pieces: I use a scale so all 3 strands are the same weight. Otherwise you get a lopsided loaf.
• Roll, don't pull: Roll each ball into a long rope without stretching it.
• Pinch the top: Lay the 3 ropes side by side on a floured surface, pinch them together at the top and tuck the end under.
• Braid loosely: Cross the right strand over the middle, then the left over the middle, and repeat to the bottom. If one strand is longer, keep it in the middle. Don't braid too tightly, since the dough needs room to rise.
• Tuck the end: Pinch the bottom ends together and tuck them under the loaf.
• Get creative: This dough can also be braided with more strands or shaped into a round, a pumpkin-shaped centerpiece, or even a turkey for Thanksgiving!

Recipe Tips

• Expect a softer dough: Pumpkin adds moisture, so you may need a few extra tablespoons of flour. Add it 1 tablespoon at a time until the dough is just slightly sticky but holds its shape.
• Check the water temperature: Above 110°F can kill the yeast. It should feel warm, not hot.
• Use a thermometer: The bread is done at about 190°F in the center. That's more reliable than tapping (and you won't burn your fingers like I did!).
• Tent if needed: Egg-rich doughs brown quickly. If the top is dark before 30 minutes, cover it loosely with foil.
• Check early: Ovens vary, so start checking at about 30 minutes.
• Leftovers: Day-old pumpkin challah makes amazing French toast. Try it in my Easy Savory French Toast too.

Storage and Freezing

• Room temperature: Wrap the cooled loaves tightly and keep for 2 to 3 days.
• Freezer: Wrap well in plastic and foil and freeze up to 3 months. Thaw at room temperature and warm briefly in the oven.
• Make ahead: Bake one loaf now and freeze the second for later.

Serving Suggestions

Serve this pumpkin challah warm with butter and honey, or as the bread basket for Thanksgiving dinner. It's also lovely for breakfast with a homemade Pumpkin Spice Latte.

More Recipes Like This

• Apple Stuffed Challah Bread with Honey and Cinnamon
• Cinnamon Raisin Round Challah Bread
• Easy Baked Pumpkin Donuts
• Pear Cranberry Sticky Buns

Originally published November 2014. Updated October 2026.

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