The BEST Pumpkin Challah Bread Recipe

Pumpkin Challah Bread is a seasonal and slightly sweet take on the classic. Moist from the addition of pumpkin, this could be the perfect bread to serve for a holiday dinner!

If you love pumpkin, then this Pumpkin Challah Bread is for you! Finished in under 2 hours , this bread is perfect for a holiday dinner or quick snack! Made with just a few simple ingredients, this bread is sure to become a family favorite!

If you like pumpkin, I also recommend my Easy Vegan Pumpkin Bread Recipe and my Easy Baked Pumpkin Donuts

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!

Pumpkin Challah Bread

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. If you love Bundts, you have to try this Pumpkin Coconut Bundt Cake! Looking for a quick bread? Try this amazing Vegan Pumpkin Bread!

What ingredients do I need to make a Pumpkin Challah Bread?

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

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!

#TwelveLoaves is a monthly bread baking party created by Lora from Savoring Italy 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.

• Cranberry Pumpkin Rolls from Karen’s Kitchen Stories
• Cream Cheese Filled Pumpkin Muffins from That Skinny Chick Can Bake
• Crusty Pumpkin Rosemary Bread from Culinary Adventures with Camilla
• Giant Pumpkin Spice Cinnamon Rolls from girlichef
• Pumpkin Challah Bread from Cake Duchess
• Pumpkin Chocolate Pocky Muffins from NinjaBaking.com
• Pumpkin Cinnamon Rolls from A Shaggy Dough Story
• Pumpkin Seed Breadsticks from Never Enough Thyme
• Savory Ginger Pumpkin Spice Bread from Kudos Kitchen by Renee
• Spice Pumpkin Bread from Basic N Delicious

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!).

How to braid a challah bread?

Tips for Braiding Challah Bread

• When dough is proofed, punch down and divide dough into 3 equal portions (I use a scale to make sure they’re same weight), otherwise you get a lopsided bread.  You could also divide into more than 3 strands, depending what sort of challah you’re making.
• Roll out each dough ball into long strands, taking care not to pull as you roll it out.
• Next, on a floured work area, place the 3 strands  parallel to one another. You will be braiding the dough pieces like braiding here.
• Start off by pinching together the strands of dough on the top so they’re connected and tuck it under.
• Carefully overlap one dough strand over the other, right over the middle, then grab the left strand of dough and cross over to the right. Keep going carefully until you reach the bottom.. If one strand is longer, place it in the middle. Take care not to braid the strands too tightly together.
• Pinch together the bottom half of the 3 stranded braid carefully tucking it under the loaf.

Recipe FAQ’S

What makes challah bread different from regular bread?

Challah bread is a type of egg bread that is most commonly associated with Jewish cuisine. This bread is typically made with a combination of flour, water, yeast, sugar, and eggs. The dough is often kneaded for an extended period of time to create a smooth and elastic texture. After the dough has risen, it is traditionally braided before being baked.

Is challah bread healthy?

While challah bread is not necessarily unhealthy, it is important to note that it is high in calories and fat. One slice of challah bread can contain up to 200 calories and 10 grams of fat. If you are watching your calorie intake or trying to lose weight, you may want to limit your intake of challah bread.

Why is my pumpkin bread so moist?

There are a few reasons why your pumpkin bread may be moist. One reason could be that you used too much pumpkin puree in the recipe. Another possibility is that you did not bake the bread long enough. Be sure to check the bread for doneness by inserting a toothpick into the center of the loaf. If the toothpick comes out clean, the bread is done. If the toothpick comes out wet or gooey, the bread needs to bake for a few minutes longer.

What does challah bread taste like?

Challah bread has a mildly sweet flavor, since it is made with pumpkin there is also a hint of pumpkin flavor. The texture of the bread is soft and fluffy, with a slightly chewy crust. When made correctly, challah bread is an incredibly delicious and satisfying treat.

How to make a pumpkin challah bread?

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

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