We’re keeping the yeast momentum going today with my Pumpkin Challah recipe. I was recently asked to make a Pumpkin Challah for a 500 Spatulas Bake Shop order and after some testing, I put this treat together 🤩 Pumpkin Challah is an ode to regular challah, but a bit sweeter and full of cozy Fall flavors. It’s still a savory bread loaf, so this would be perfect on the Thanksgiving table (or for some unbelievable french toast the next morning). You’ll also note, there’s no special equipment needed 🙌Just a bit of elbow grease, but let’s just call it a workout before you eat the whole loaf
I can’t wait for you to make it!
If you’re just tuning in and need a crash course on baking with yeast, check out my Intro to Baking with Yeast Guide. It’s not scary, I promise!
How to Braid a Six Strand Challah
Braiding a six strand challah is not as hard as you think! Pinch your strands together at the top and fan out the bottom of the strands–forming a pyramid shape. Always starting with the strand all the way on the right, weave it over 2 strands, under 1 strand, and over 2 strands. Start again, all the way on the right, and continue until the whole loaf is braided. When you get to the bottom, pinch together the ends and tuck them under the loaf. Voila! Check out the handy video reference below
Now let’s get to it!
INGREDIENTS
- 1 package (2 1/4 tsp) Active Dry Yeast
- 1/2 cup Warm Water (110 degrees or cooler), divided
- 2 1/4 tsp Sugar, divided
- 1 Egg, beaten
- 3 Egg Yolks
- 1/8 cup Honey
- 1 tbsp Canola or Vegetable Oil
- 1 tsp Salt
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg and 1/4 tsp Allspice
- 1/8 tsp Ground Ginger
- 1/8 tsp Ground Black Pepper
- Pinch Cloves
- 1/4 cup Brown Sugar
- 1 cup Pumpkin Puree
- 3 1/2 – 5 cups Bread Flour
INSTRUCTIONS
Make the Dough
In a large mixing bowl, add in 1/4 cup warm water, the yeast, and 1 tsp of sugar. Let sit for 10 minutes to activate. After 10 minutes the yeast mixture will be foamy/bubbly. If you don’t see this, your yeast may be inactive or your water may be too hot, and you’ll need to do this step again.
Add in the remaining warm water and sugar, half of the beaten egg (yes half, save the other half), egg yolks, honey, oil, salt, and spices and whisk to combine. Add in the brown sugar and pumpkin and whisk.
Begin adding in the flour a bit at a time, and knead in to form a dough. Move the dough to a floured surface (set your bowl aside, you will need it in the next step), and continue kneading and adding flour until the dough is just a bit tacky, and when you poke the dough it immediately springs back–approximately 10 minutes.
1st Proof
Preheat the oven to 200 degrees. Once the oven reaches 200 degrees, turn it off. Thoroughly spray the large mixing bowl with cooking spray, and move the dough into the bowl. Cover with the bowl with plastic wrap and place the bowl on top of the warm oven. Let the dough rise for 1 hour.
2nd Proof
Remove the plastic wrap from the bowl, punch down the dough to remove the air bubbles. Re-cover the bowl with plastic wrap, place the bowl inside the oven (leave the oven off), and let rise for 1 more hour.
Assembly & Baking
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside. Lightly flour a surface (mat or counter) and transfer the dough to it. Divide the dough into three, four, or six equal parts (depending on what kind of braid you’d like to do). We’ll walk through six strand braid. Take each portion of dough and roll it into a snake. I like to do this with two hands together, spreading my fingers out as I go so the snake is uniform thickness throughout (picture typing on a computer, rolling outwards).
I recommend watching the video reference for a quick guide. Take the six strands and lay them out vertically on the mat. Pinch the tops together and fan out the bottoms–the overall shape will now resemble a pyramid.
We’re always going to start on the right hand side. Take the strand all the way on the right and weave it to the left, over 2 strands, under 1 strand, over 2 strands, settling now all the way on the left. Take the new strand all the way on the right and repeat this process until the whole loaf is braided. Pinch the loose ends together and tuck them under the loaf. Place the braided loaf on the prepared baking sheet.
Take the reserved egg and mix it with 1 tsp of water. Use a brush to gently egg wash the challah, making sure to get the nooks and crannies.
Allow the loaf to rest for 10 minutes. Bake for 20 minutes, rotate your pan and bake for 15 – 20 more minutes. If the challah is golden brown and you think it’s done, use a potholder to flip the bread over and lightly tap on the bottom of the loaf. If it sounds hollow, your challah is done. For a little added shine and richness, brush the warm loaf with melted butter.
Transfer the challah to a wire rack to cool completely prior to slicing.
Enjoy this Pumpkin Challah on its own, with some good butter, or really go for the gold and turn this into the greatest french toast of all time!
Follow me on Instagram and tag @500spatulas so I can see all the recipes you make. 👩🍳
Pumpkin Challah
Ingredients
- 1 package (2 1/4 tsp) Active Dry Yeast
- 1/2 cup Warm Water 110 degrees or cooler, divided
- 2 1/4 tsp Sugar divided
- 1 Egg beaten
- 3 Egg Yolks
- 1/4 cup Honey
- 1 tbsp Canola or Vegetable Oil
- 1 tsp Salt
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg and 1/4 tsp Allspice
- 1/8 tsp Ground Ginger
- 1/8 tsp Ground Black Pepper
- Pinch Cloves
- 1/4 cup Brown Sugar
- 1 cup Pumpkin Puree
- 3 1/2 – 5 cups Bread Flour
- 1 tbsp Melted Butter or Margarine OPTIONAL
Instructions
Make the Dough
- In a large mixing bowl, add in 1/4 cup warm water, the yeast, and 1 tsp of sugar. Let sit for 10 minutes to activate. After 10 minutes the yeast mixture will be foamy/bubbly. If you don't see this, your yeast may be inactive or your water may be too hot, and you'll need to do this step again.
- Add in the remaining warm water and sugar, half of the beaten egg (yes half, save the other half), egg yolks, honey, oil, salt, and spices and whisk to combine. Add in the brown sugar and pumpkin and whisk.
- Begin adding in the flour a bit at a time, and knead in to form a dough. Move the dough to a floured surface (set your bowl aside, you will need it in the next step), and continue kneading and adding flour until the dough is just a bit tacky, and when you poke the dough it immediately springs back–approximately 10 minutes.
1st Proof
- Preheat the oven to 200 degrees. Once the oven reaches 200 degrees, turn it off. Thoroughly spray the large mixing bowl with cooking spray, and move the dough into the bowl. Cover with the bowl with plastic wrap and place the bowl on top of the warm oven. Let the dough rise for 1 hour.
2nd Proof
- Remove the plastic wrap from the bowl, punch down the dough to remove the air bubbles. Re-cover the bowl with plastic wrap, place the bowl inside the oven (leave the oven off), and let rise for 1 more hour.
Assembly & Baking
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside. Lightly flour a surface (mat or counter) and transfer the dough to it. Divide the dough into three, four, or six equal parts (depending on what kind of braid you'd like to do). We'll walk through six strand braid. Take each portion of dough and roll it into a snake. I like to do this with two hands together, spreading my fingers out as I go so the snake is uniform thickness throughout (picture typing on a computer, rolling outwards).
- I recommend watching the video reference for a quick guide. Take the six strands and lay them out vertically on the mat. Pinch the tops together and fan out the bottoms–the overall shape will now resemble a pyramid. We're always going to start on the right hand side. Take the strand all the way on the right and weave it to the left, over 2 strands, under 1 strand, over 2 strands, settling now all the way on the left. Take the new strand all the way on the right and repeat this process until the whole loaf is braided. Pinch the loose ends together and tuck them under the loaf. Place the braided loaf on the prepared baking sheet.
- Take the reserved egg and mix it with 1 tsp of water. Use a brush to gently egg wash the challah, making sure to get the nooks and crannies. Allow the loaf to rest for 10 minutes. Bake for 20 minutes, rotate your pan and bake for 15 – 20 more minutes. If the challah is golden brown and you think it's done, use a potholder to flip the bread over and lightly tap on the bottom of the loaf. If it sounds hollow, your challah is done. For a little added shine and richness, brush the warm loaf with melted butter. Transfer the challah to a wire rack to cool completely prior to slicing.
- Enjoy this Pumpkin Challah on its own, with some good butter, or really go for the gold and turn this into the greatest french toast of all time!
