Name: Irresistibly Soft Pumpkin Challah Perfect for Fall Feasts
Prep time: 30 min
Cook time: 40 min
Total time: 190 min
Ingredients: 5.75 cups unbleached all-purpose flour (or bread flour for a lighter texture); 0.5 cups granulated sugar (or brown sugar for deeper flavor); 2.25 teaspoons instant yeast (or active dry yeast if proofed); 1.5 teaspoons table salt; 1 teaspoon cinnamon; 1 cup lukewarm water (not hot to avoid killing yeast); 0.5 cups pumpkin purée (canned or fresh); 0.25 cups vegetable oil; 1 large egg; 1 large egg (beaten with 1 tablespoon water for wash)

Jump to Recipe Print Recipe

As the crisp air sets in and leaves begin their vibrant transformation, there’s something undeniably comforting about the aroma of bread baking in the oven. This Soft and Sweet Pumpkin Challah is not just a treat for the senses; it’s a warm, inviting centerpiece that brings a touch of autumn to your table, especially during Rosh Hashanah. With minimal prep time and an enriched, slightly sweet flavor, this recipe guarantees a delightful experience that turns any meal into a celebration. Plus, it weaves beautifully into family traditions as delicious French toast or cozy bread pudding the next day. Are you ready to let this golden loaf elevate your fall baking game?

Why is Pumpkin Challah a Must-Try?

Irresistible Flavor: The combination of pumpkin and cinnamon creates a sweet, warm taste that’s simply unmatched.

Perfect for Celebrations: This bread makes an elegant centerpiece for your Rosh Hashanah table, perfect for showcasing your culinary skills.

Easy to Make: With straightforward steps and minimal ingredients, you’ll be enjoying freshly baked challah in no time.

Versatile Uses: Transform leftovers into delicious French toast or rich bread pudding for the next day’s breakfast.

Crowd-Pleasing Delight: Its incredible aroma and beautiful appearance will impress family and friends at any gathering.

Seasonal Comfort: Embrace the essence of fall baking while adding a cozy, homemade touch to your meals.

Pumpkin Challah Ingredients

• Unlock the magic of fall baking with these essential components!

For the Dough

Unbleached All-Purpose Flour – Provides structure and chew; for a lighter texture, consider using bread flour instead.
Granulated Sugar – Adds sweetness and enhances browning; substitute with brown sugar for a deeper flavor.
Instant Yeast – Leavens the dough; you can use regular active dry yeast if proofed first.
Table Salt – Balances sweetness and strengthens gluten.
Cinnamon – Adds warmth and flavor, perfectly complementing the pumpkin.
Lukewarm Water – Activates the yeast; avoid hot water to prevent killing the yeast.
Pumpkin Purée – Provides moisture and flavor; canned pumpkin works well or fresh purée can also be used.
Vegetable Oil – Keeps the bread moist, enhancing its tenderness.
Egg – Enhances richness and nutrition in the dough.

For the Topping

Egg Wash – Mixture of 1 egg beaten with 1 tablespoon water for a shiny, beautiful crust.

Embrace the delightful baking experience with this Pumpkin Challah and create a centerpiece that’s sure to be the highlight of your fall feasts!

Step‑by‑Step Instructions for Pumpkin Challah

Step 1: Mix Dry Ingredients
In a large mixing bowl, combine 5 3/4 cups of unbleached all-purpose flour, 1/2 cup of granulated sugar, 2 1/4 teaspoons of instant yeast, 1 1/2 teaspoons of table salt, and 1 teaspoon of cinnamon. Whisk these ingredients together until they are evenly distributed, ensuring a balanced flavor profile for your pumpkin challah.

Step 2: Combine Wet Ingredients
In a separate medium bowl, whisk together 1 cup of lukewarm water, 1/2 cup of pumpkin purée, 1/4 cup of vegetable oil, and 1 large egg until smooth. This mixture provides the moisture and enriches the dough. Make sure the water is not hot, as it could deactivate the yeast.

Step 3: Form Dough
Pour the wet mixture into the bowl of dry ingredients, stirring with a wooden spoon or spatula until a shaggy dough forms. The dough will be slightly sticky but should come together. This is where the magic begins for your pumpkin challah, as the flavors start to meld beautifully.

Step 4: Knead
Transfer the dough onto a lightly floured surface and knead for about 6 minutes (or 10 minutes by hand). As you knead, incorporate any remaining flour until the dough is smooth and elastic. You’ll know it’s ready when it springs back when gently pressed, indicating good gluten development.

Step 5: First Rise
Grease a large bowl with a touch of oil and place the kneaded dough inside. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm area until doubled in size, which will take about 2 hours. You’ll see it puff up, becoming light and airy—just what you want for your pumpkin challah!

Step 6: Shape Loaves
Once risen, punch down the dough to release air. Divide it into two equal portions and roll each piece into a rectangle on a floured surface. Starting from one end, roll each rectangle tightly into a log, then coil them into a spiral shape. Place them on a parchment-lined baking sheet, enhancing the presentation of your pumpkin challah.

Step 7: Second Rise
Cover the shaped loaves with a kitchen towel or plastic wrap and let them rise again until puffy, which should take about 1 hour. This second rise is crucial for creating that fluffy texture that makes pumpkin challah so delightful to eat.

Step 8: Preheat Oven
While the loaves are rising, preheat your oven to 350°F (175°C). This ensures that once your pumpkin challah is shaped and ready, it goes directly into a hot oven for ideal baking conditions, creating a beautifully golden crust.

Step 9: Egg Wash
Prepare the egg wash by beating 1 egg with 1 tablespoon of water in a small bowl. Gently brush the tops of the loaves with this mixture twice for a glossy finish. This step elevates not only the flavor but also gives your pumpkin challah a stunning, appetizing glow.

Step 10: Bake
Place the baking sheet in the preheated oven and bake the pumpkin challah for 35–40 minutes, or until the tops are a deep golden brown. Use a thermometer to check that the internal temperature reads 190°F. The delicious aroma will fill your kitchen as it bakes!

Step 11: Cool
Once baked, carefully transfer the loaves to a wire rack to cool completely before slicing. This final step allows the flavors to develop fully and ensures the pumpkin challah maintains its soft texture. Enjoy the moment as you prepare to share this wonderful creation with family and friends!

What to Serve with Soft and Sweet Pumpkin Challah?

This delightful bread can be the highlight of any meal, warming hearts and bellies with its sweet aroma and tender crumb.

Creamy Butter: A dollop of rich, creamy butter melts beautifully into warm slices, enhancing the sweetness and making every bite a treat.
Spiced Apple Compote: The sweet and tangy flavors of this warm compote pair perfectly with the pumpkin’s earthiness, offering a fruity contrast.
Fresh Salad: A simple arugula salad with lemon vinaigrette adds a refreshing element, cutting through the richness of the challah.
Maple Syrup: Drizzle some maple syrup on your pumpkin challah for a delightful note of sweetness that accentuates the flavors.
Honey Cream Cheese Spread: A smooth spread combines the subtle sweetness of honey with the creaminess of cheese, perfect for brunch or a light snack.
Mulled Wine: Experience a cozy pairing with a glass of spiced mulled wine, its warm spices echoing the flavors of your pumpkin challah.
Pumpkin Spice Latte: Embrace the fall vibes by serving your challah alongside a comforting cup of pumpkin spice latte—a match made in seasonal heaven!

Storage Tips for Pumpkin Challah

Room Temperature: Store wrapped in plastic or a bread bag at room temperature for up to 3 days to retain freshness.

Freezer: For longer preservation, slice and wrap tightly in plastic wrap, then store in an airtight container or freezer bag for up to 3 months.

Reheating: To enjoy your pumpkin challah, thaw slices in the fridge overnight, then warm them in the toaster or oven for a few minutes, bringing back the delightful softness.

Leftover Ideas: Transform leftover pumpkin challah into delicious French toast or bread pudding, making the most of this delightful enriched bread!

Pumpkin Challah Variations & Substitutions

Feel free to explore exciting twists on this pumpkin challah, letting your taste buds lead the way!

Sweet Potato: Substitute pumpkin purée with sweet potato for a similar texture, bringing a different flavor profile that’s equally delicious.
Dairy-Free: Use almond milk in place of the egg wash to keep a golden crust while keeping it dairy-free and vegan-friendly.
Nutty Crunch: Add chopped walnuts or pecans for a delightful crunch and a boost of flavor that complements the sweetness beautifully.
Spiced Up: Incorporate nutmeg or ginger along with cinnamon to elevate the warm, comforting spices, making each bite more intriguing.
Fruit & Nut Medley: Toss in dried cranberries or raisins to add bursts of natural sweetness and chewy texture, perfect for a festive touch.
Herb Infusion: Add finely chopped fresh herbs such as rosemary or thyme to the dough for a savory twist that pairs exquisitely with fall soups.
Flavor-Boosting Glaze: Drizzle a maple syrup or honey glaze over the baked challah while still warm for an irresistibly sweet finish.
Extra Moisture: Consider adding a tablespoon of applesauce for added moisture—this simple swap keeps the bread tender while enhancing the pumpkin flavor.

These variations not only enhance the flavor but also make this pumpkin challah a versatile addition to your baking repertoire. Next, if you’re interested in exploring another delightful bread, check out my recipe for Classic Challah that offers a beautifully braided experience!

Helpful Tricks for Pumpkin Challah

• Kneading Technique: Ensure you knead the dough thoroughly for about 6 minutes; this develops gluten and creates a perfect chewy texture in your pumpkin challah.

• Patience is Key: Don’t rush either rising time; allowing the dough to rise fully ensures your pumpkin challah will be light and fluffy.

• Temperature Consideration: Use lukewarm water to activate the yeast; hot water can kill the yeast, leading to flat bread.

• Shiny Finish: For an extra glossy crust, apply a second layer of egg wash right before baking your pumpkin challah.

• Bread Storage: Store any leftover pumpkin challah wrapped at room temperature for up to 3 days to keep it fresh and soft.

Make Ahead Options

These Pumpkin Challah are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the dough up to 24 hours in advance. Simply follow the first five steps of the recipe, and once the dough has risen, shape the loaves and place them on a baking sheet. Cover securely with plastic wrap and refrigerate. When you’re ready to bake, take them out, let them come to room temperature and rise for about 1 hour, before brushing with the egg wash and baking. This method ensures your pumpkin challah remains just as delicious, allowing you to enjoy freshly baked bread with minimal effort!

Pumpkin Challah Recipe FAQs

What type of pumpkin should I use for Pumpkin Challah?
Absolutely! You can use canned pumpkin purée, which provides consistent flavor and texture. Alternatively, fresh pumpkin purée works well too; just roast and blend fresh pumpkin until smooth. Aim for a deep orange color and avoid any that show dark spots or blemishes.

How should I store Pumpkin Challah to maintain freshness?
To keep your pumpkin challah fresh, wrap it tightly in plastic wrap or place it in a bread bag and store at room temperature for up to 3 days. If you want to keep it longer, you can slice the bread and freeze it—this way, it can last up to 3 months. Allow slices to thaw in the fridge overnight before reheating in the toaster or oven to revive that lovely softness.

Can I freeze Pumpkin Challah? If so, how?
Very! To freeze your pumpkin challah, slice the loaves, then wrap each slice tightly in plastic wrap. Place them in an airtight container or freezer bag, pressing out any excess air to prevent freezer burn. When you’re ready to enjoy, simply remove slices and thaw them overnight in the refrigerator. Warm them in the toaster or oven, and they’ll taste freshly baked!

What should I do if my dough doesn’t rise?
If your pumpkin challah dough isn’t rising, it might be due to inactive yeast. Check that your yeast is fresh and properly activated—always use lukewarm water (105°F–110°F) rather than hot, which can kill yeast. Additionally, try placing the dough in a warm location, like an oven with just the light on, to encourage it to rise. If everything fails, don’t stress; you can still bake it flat like a focaccia-style bread!

Is Pumpkin Challah suitable for kids and those with allergies?
The wonderful thing about pumpkin challah is its versatility! However, it contains gluten and egg, making it unsuitable for individuals with gluten intolerance or egg allergies. You can experiment with gluten-free flour blends and egg substitutes like flaxseed meal or applesauce, but results may vary. Always double-check ingredient labels for hidden allergens when preparing for others, especially children.

What’s the best way to use leftover Pumpkin Challah?
The more the merrier! I often transform leftover pumpkin challah into delightful French toast or rich bread pudding. To make French toast, simply dip slices in a mixture of beaten eggs, milk, and spices before frying until golden. For bread pudding, combine cubes of the bread with eggs, milk, sugar, and any add-ins like raisins or nuts, then bake until set. Enjoy as a comforting breakfast or treat!