Pumpkin Challah

November 20, 2011

Author Notes:

So I have been on a little challah kick lately. I mean who doesn't want to fill your house with the sweet sweet smell of freshly baked bread on a Saturday morn? And I'm on a bit of a pumpkin kick too. Is it sweet? Is it savory? Who knows? So is it any wonder I combined the two? This may be my favorite challah ever. It isn't too sweet (you could add more sugar or honey if you like) so perfect for your day after Thanksgiving epic turkey sandwich. Or it would make one heck of a French toast. I plan to turn it into a pumpkin bread pudding soon!

What Jew Wanna Eat

Makes: 1 challah


  • 1/2 cup warm water
  • 1 1/2 packets active dry yeast
  • 3 cups white flour
  • 1 cup whole wheat flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 cup pumpkin puree (canned or homemade)
  • 1/4 cup vegetable oil
  • 3 eggs- 2 for the dough and 1 for glazing
In This Recipe


  1. Mix the yeast into the hot water water in a bowl to form a slurry. Leave it for 10 minutes to dissolve. While the slurry is forming, mix the flours, pumpkin pie spice and salt together in a large bowl.
  2. In the bowl with the slurry, whisk in pumpkin, 2 eggs, oil, and honey. Make a well in your flour mixture and add in the pumpkin mixture to form a dough. Add more flour if your dough is sticky. Knead your dough for 5-10 minutes.
  3. Put your dough in a warm, dry bowl and cover with saran wrap. Put in a warm place to rise for about 1 hour until tripled in size.
  4. Form your dough into a braided challah. For a three strand braid, divide your dough into three parts and braid up starting in the middle and securing at the ends. Then put the challah on parchment paper and cover with saran wrap for another 45 minutes until it doubles in size again. While it is rising, pre-heat your oven to 350 degrees F.
  5. Wash the challah with an egg yolk and bake for 35 minutes until golden brown.

More Great Recipes:
Bread|American|Grains|Pumpkin|Make Ahead|Halloween|Fall|Rosh Hashanah|Thanksgiving|Vegetarian

Reviews (5) Questions (0)

5 Reviews

Amy September 16, 2018
I had hoped to make this today, but it appears the amount of honey is missing from the ingredient list.
Stephanie G. October 20, 2015
This is a beautiful loaf of bread. I subbed a cup of white whole wheat flour and 1/2 cup of rye flour for part of the white flour. I like rye with cinnamon and it worked really well with the pumpkin. I also omitted the pumpkin pie spice and sprinkled the loaf with cinnamon sugar before baking. Thank you for a great recipe. My daughter loved it and it will make awesome French toast if there is any left!
Author Comment
What J. October 20, 2015
I'm so glad you enjoyed it! Love your variations.
Author Comment
What J. November 27, 2011
lorigoldsby November 21, 2011