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    Home / Breakfast & Brunch / Breads & Rolls
    5 from 3 reviews

    Pumpkin Challah

    By Alanna Taylor-Tobin on Jan 16, 2010 (updated Jan 20, 2020) / 12 Comments Jump to Recipe

    shot of pumpkin challah bread on a bread board

    Shalom!

    slices of challah bread

    Here are some snippets from my life illustrating my shocking lack of religious observance:

    At the age of 10, I got out of going to Hebrew school by telling my mom I didn't believe in god. (She practically plotzed.)

    At a memorable Channuka gathering, the two tan, blonde-haired, blue eyed guests became 'Team Goyim' and took charge of the latkes when my meshugener sister and I tried, and failed, to fry them in olive oil. (Those mentches - I'm telling you, they're mishpucha.)

    Said sister and I got a serious kvetching at when we sang Jesus songs at Passover.

    I gave Channuka gifts to no one this year. Bupkes. I know what you're thinking: oy, what a shonda!

    loaf before cooking

    Making this challah was the Jewish-ist thing I've done in some time. However, since in observing the sabbath I am forbidden from doing any work, i.e. blog posting from Friday through Saturday evening (ahem) I couldn't dazzle you with my devotion on Friday like I meant to, but I assure you, these photos were shot on the sabbath, in the daytime, when I was still allowed to press the camera's button myself, rather than having to pay some shegetz to do it for me.

    loaf being sliced

    'Course, I couldn't be satisfied to bake a regular challah; I had the chutzpah to go and futz with it. I had a can of pumpkin puree leftover from the (goyisha) holidays and remembered a baker friend describing the pumpkin brioche she used to make at Liberty Cafe. So I thought, why not pumpkin challah?

    close up of challah bread

    I always loved the sweet, buttery taste of challah, its fine crumb, and the way fresh bread pulls apart as you tear into it. My favorite recipe, and one I used to bake at the not-jewish Petite Patisserie every Friday (I'm still not exactly sure why, but I enjoyed it nonetheless), comes from a favorite book, not-jewish Williams Sonoma Baking. The loaves taste exactly like the challah of my slightly-jewish childhood, in the good old days before my mother became a raw-foodist (She now claims that grains give her colds.) I used that recipe as a springboard, replacing some of the water with pumpkin, and tweaking the other ingredients accordingly. The pumpkin puree gives the bread a lovely golden hue, while contributing moisture and natural sweetness. A six-stranded braid gives the bread its traditional look, and a double brushing of eggwash lends a crusty, lacquered finish. Here's a helpful video demonstrating how to braid a six-stranded challah.

    overhead shot of pumpkin challah bread

    Slices of this loaf make a heavenly nosh toasted and schmeared with butter and salt. It is also an excellent vehicle for melty cheese (but really, what isn't?) Or picture pumpkin challah dunked in eggy batter, fried into french toast, and drizzled with maple syrup.

    shot of challah bread

    I guarantee, you won't deem it 'dreck.'

    slice of bread

    P.S. You can also use this dough to make delicious Pumpkin Cinnamon Buns.

    For more pumpkin recipes:

    • Gluten Free Pumpkin Cream Pie
    • Pumpkin, Rye + Chocolate Babka
    • Pumpkin Flan
    • Pumpkin Ice Cream

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this pumpkin challah recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 3 reviews

    Pumpkin Challah

    Print Recipe Pin Recipe
    A twist on the traditional Jewish bread.
    Alanna Taylor-Tobin
    Prep Time: 30 minutes minutes
    Cook Time: 50 minutes minutes
    Rising time: 4 hours hours
    Total: 1 hour hour 20 minutes minutes
    Servings: 12 servings (makes 1 large loaf)

    Ingredients

    • 1 tablespoon rapid-rise yeast (or 5 teaspoons active dry, or 3 tablespoons fresh)
    • 1/2 cup luke-warm water
    • 1 cup pumpkin puree (8 oz.)
    • 3 eggs, plus 1 for brushing the bread
    • 3 oz. butter, melted and cooled (6 tablespoons)
    • 1/3 cup sugar
    • 1 tablespoon salt
    • 5 cups all purpose or bread flour
    • optional: 1 tablespoon poppy or sesame seeds, for sprinkling
    Prevent your screen from going dark

    Instructions

    • In a large bowl, whisk together the yeast, water, pumpkin, eggs, butter, sugar and salt. (If using rapid rise yeast, sprinkle the yeast over the water and let stand 10 minutes before adding the other ingredients.) Stir in the flour a cup at a time, until a shaggy dough forms. Turn out onto a lightly floured surface and knead for about 10 minutes, adding just enough flour to keep the dough from sticking to your hands and the surface, until the dough feels smooth and springy. Place in a lightly oiled bowl or container, cover with a lid or plastic wrap, and let rise in a warm place until doubled in bulk, about 2 hours.
    • Turn the dough out onto a lightly floured surface and gently press out the air bubbles. Divide the dough into 6 equal portions (they will weigh about 8 ounces each). Tuck the edges under to form loose rounds. Cover loosely with plastic wrap or a large plastic bag and let them rest for 10 minutes to relax the glutens and make them easier to shape. Roll them into approximately 14-inch ropes. Connect the ropes at the far end, with the loose ends closest to you. Number the strands 1-6.
    • A) Bring strand 6 over strand 1. Strand 5 is now the new strand 6, and the old 6 is the new 1.
    • B) Begin to braid the dough in the following pattern:2 over 6
      1 over 3
      5 over 1
      6 over 4
    • C) Repeat this pattern until you have used up all the dough.
    • D) Pinch the ends together, and tuck them under the loaf.
    • Whew! Now lift the loaf onto a parchmented baking sheet, put the whole thing in a large plastic bag, and let rise for about 30 minutes.
    • Preheat the oven to 400º with a shelf on the lowest rack. Brush the loaf with the beaten egg, and let rise another 15 minutes in the bag. Brush the loaf a second time, return to the bag, and let rise another 15 minutes or so. The bread should be roughly doubled in size, and should hold the indentation of your finger when pressed lightly. (Optionally sprinkle the top with poppy or sesame seeds.)
    • Place the loaf in the oven and bake for 10 minutes. Reduce the temperature to 325º and bake for another 20 minutes. Rotate the loaf, and bake another 15 or 20 minutes, for a total baking time of 45-50 minutes. The bread should be a rich brown, sound hollow when thumped on the underside, and an instant read thermometer should register at least 195º when inserted in the center.
    • Remove the pan from the oven and let the bread cool completely, 1-2 hours, before enjoying.

    Notes

    Total time: about 4-5 hours
    This recipe makes a loaf with sturdy slices for toast or sandwiches. For a softer loaf, increase the butter to 4 ounces, and the sugar to 1/2 cup.
    Update 11/2014:
    Here are a few more recent process shots on instagram: 1, 2, 3. And a recipe for pumpkin challah french toast.
    Nutritional values are based on one of twelve servings.

    Nutrition

    Calories: 293kcalCarbohydrates: 45gProtein: 8gFat: 8gSaturated Fat: 4gCholesterol: 69mgSodium: 655mgPotassium: 122mgFiber: 2gSugar: 6gVitamin A: 3435IUVitamin C: 0.8mgCalcium: 34mgIron: 1.1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Pumpkin Challah

    Makes 1 large loaf
    Total time: about 4-5 hours

    This recipe makes a loaf with sturdy slices for toast or sandwiches. For a softer loaf, increase the butter to 4 ounces, and the sugar to 1/2 cup.

    Update 11/2014: Here are a few more recent process shots on instagram: 1, 2, 3. And a recipe for pumpkin challah french toast.

    1 tablespoon rapid-rise yeast (or 5 teaspoons active dry, or 3 tablespoons fresh)
    1/2 cup luke-warm water
    1 cup (8 oz.) pumpkin puree
    3 eggs, plus 1 for brushing the bread
    3 oz. (6 tablespoons) butter, melted and cooled
    1/3 cup sugar
    1 tablespoon salt
    about 5 cups all purpose or bread flour
    optional: 1 tablespoon poppy or sesame seeds, for sprinkling

    In a large bowl, whisk together the yeast, water, pumpkin, eggs, butter, sugar and salt. (If using rapid rise yeast, sprinkle the yeast over the water and let stand 10 minutes before adding the other ingredients.) Stir in the flour a cup at a time, until a shaggy dough forms. Turn out onto a lightly floured surface and knead for about 10 minutes, adding just enough flour to keep the dough from sticking to your hands and the surface, until the dough feels smooth and springy. Place in a lightly oiled bowl or container, cover with a lid or plastic wrap, and let rise in a warm place until doubled in bulk, about 2 hours.

    Turn the dough out onto a lightly floured surface and gently press out the air bubbles. Divide the dough into 6 equal portions (they will weigh about 8 ounces each). Tuck the edges under to form loose rounds. Cover loosely with plastic wrap or a large plastic bag and let them rest for 10 minutes to relax the glutens and make them easier to shape. Roll them into approximately 14-inch ropes. Connect the ropes at the far end, with the loose ends closest to you. Number the strands 1-6.

    A) Bring strand 6 over strand 1. Strand 5 is now the new strand 6, and the old 6 is the new 1.
    B) Begin to braid the dough in the following pattern:
    2 over 6
    1 over 3
    5 over 1
    6 over 4
    C) Repeat this pattern until you have used up all the dough.
    D) Pinch the ends together, and tuck them under the loaf.

    Whew! Now lift the loaf onto a parchmented baking sheet, put the whole thing in a large plastic bag, and let rise for about 30 minutes.

    Preheat the oven to 400º with a shelf on the lowest rack. Brush the loaf with the beaten egg, and let rise another 15 minutes in the bag. Brush the loaf a second time, return to the bag, and let rise another 15 minutes or so. The bread should be roughly doubled in size, and should hold the indentation of your finger when pressed lightly. (Optionally sprinkle the top with poppy or sesame seeds.)

    Place the loaf in the oven and bake for 10 minutes. Reduce the temperature to 325º and bake for another 20 minutes. Rotate the loaf, and bake another 15 or 20 minutes, for a total baking time of 45-50 minutes. The bread should be a rich brown, sound hollow when thumped on the underside, and an instant read thermometer should register at least 195º when inserted in the center.

    Remove the pan from the oven and let the bread cool completely, 1-2 hours, before enjoying.

    pumpkin challah bread being pulled apart

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    the cover of the award-winning cookbook, Alternative Baker

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    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

      5 from 3 votes (2 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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      Rate this recipe after you've made it:




    1. Rosmarina says

      February 26, 2010 at 11:03 pm

      That's sooooooooooooooooooooooo beautiful!!!!!!!!!!!!!
      Can you believe me? I've never tasted a challa in my whole life. (Of course you can, in my little north-italian city the small percentage of jewish people didn't even open a single jewish bakery :((( Why?? ;P) But there's something even worse: I have been in Paris for Christmas, and I had breakfast in the legendary Sacha Finkelsztajn bakery... and... I didn't eat challa. Just a poppy seeds pavé, a lemon polish cheesecake and some bagels. (And that's a lot of stuff anyway for a single person, isn't it?? :P)
      Maybe I can repair doing YOUR challa. Flavoured with pumpkin... sounds tasty! I love pumpkin.
      Congratulations for the beautiness of your loaf - I'm terrible with yeasted doughs, I'm sure I'd do a mess if I just tried to do that.
      (You're not the only one rebel little girl: when I was eleven my greatest fun was to embarass my teacher during my Sunday school with questions like: "How the children of Adamo and Eva could procreate, if their family was the only one in the whole world? Did they realized an endogamy?")

      Reply
    2. neogeo says

      May 25, 2015 at 8:26 pm

      I swear I was going to give up baking but you have given me hope (and a top notch blog with beautiful photography that inspires me). I dedicated 5 hours to this project and really focused, and followed your every direction...and WOW! I did it. This pumpkin challah was amazing, and so are you. (And now my friends think I'm a challah hero, too.) Thank you, thank you, thank you. And bless you!

      Nancy

      Reply
      • Alanna says

        June 07, 2015 at 8:15 pm

        Awwwww! Thank you so much for giving this challah a go! I'm thrilled that you loved it. :)

        Reply
    3. ckinsobe says

      September 15, 2015 at 6:02 am

      Oy Vey! I am a bit verklempt that my regular oven is kaputt and my emergency counter top oven's door also decided to come loose (I am a bit of a klutz) otherwise I would be making this right away.

      Reply
      • Alanna says

        September 16, 2015 at 1:00 pm

        Oy vey! What a shonda!

        Reply
    4. Julie says

      September 21, 2015 at 5:57 pm

      This looks great!! I usually make my challah dough in a bread machine. Do you have any ideas how to change the recipe to do that??

      Reply
    5. Anna says

      October 02, 2016 at 7:15 am

      Thanks for the great recipe! The result is stunning!

      Reply
    6. Johanna says

      December 22, 2017 at 7:59 am

      Thank you for sharing this recipe, truly the best Pumpkin Challah I've ever made.

      Reply
    7. Sally says

      December 03, 2021 at 12:25 pm

      I have been making challah every year for the past 30+ years using the same recipe from the Silver Palate. It always came out perfectly, so I was reluctant to try a different one, but thought the addition of pumpkin sounded lovely—and it was! I’ve had this recipe pinned for a few years but just tried it for the first time. Beautiful and delicious. Thanks for sharing and your blog made me laugh out loud. Happy Hanukkah!
      I took a picture but I can’t figure out how to send it to you!

      Reply
      • Alanna says

        December 04, 2021 at 1:46 pm

        Aw I'm so glad you loved it! Happy Hanukkah to you too.

        Reply
    8. Brittney says

      November 12, 2023 at 5:50 pm

      Hello! Have you ever attempted gluten free challah? I just got invited to a Hanukkah potluck at a GF and vegan household and they need challah for the celebration. You’re my favorite GF recipe developer/writer so I was hoping you might have something?

      Reply
      • Alanna Taylor-Tobin says

        November 13, 2023 at 4:35 pm

        Hi Brittney,

        Thank you for thinking of me for your GF baking needs! Sadly I have yet to attempt a GF challah. That would be tricky to make vegan as well, since challah usually has a fair amount of eggs. I did a quick search and I couldn't find any good recipe candidates either. Boo!

        Here are a few suggestions of other GF vegan things that might be nice at a Hanukkah potluck:
        -Gluten-Free Rugelach (use DF butter and cream cheese to make them vegan)
        -Chocolate tahini tart (GF & Vegan)
        -GF Vegan Tahini Chocolate Chip Oatmeal Cookies
        -Vegan chocolate tahini pudding
        -GF vegan banana bread with dates, walnuts, and cinnamon
        -All vegan recipes are here!

        Let me know if you try any of these!
        -A

        Reply

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    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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    This favorite springtime recipe made the cover of This favorite springtime recipe made the cover of my cookbook Alternative Baker so it has a special place in my heart … and stomach because I ate so much of it! 

It starts with a flaky gluten-free crust made with sweet rice, oat, and millet flours filled with loads of fresh strawberries and rhubarb. 

The cut-out top crust is fun to make and prettier than a traditional lattice IMHO. 

I just shared the recipe on TBG. Comment “recipe please” and I’ll send it to you. 

Bojon appétit my sweets! 👩🏻‍🍳

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Bojon appétit, my sweets!

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https://bojongourmet.com/gluten-free-rhubarb-muffins/
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