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pumpkin challah

(1 rating)
Recipe by
Jessica Dayon
Schnecksville, PA

This year the pumpkins that I planted in my garden really took off. So, I have had an abundance of pumpkins to cook with. I found this recipe in The Bread Lover's Bread Machine Cookbook. It is so delicious and beautiful. You really don't need a bread machine to make it. IN this recipe the bread machine just does the mixing and rising then you take it out braid it and bake in your regular oven. So, you could do the mixing and rising by hand if desired.

(1 rating)
yield 2 braided loaves
prep time 2 Hr
cook time 45 Min

Ingredients For pumpkin challah

  • 1/2 c
  • 3/4 c
    pumpkin puree
  • 3
    large eggs
  • 3 Tbsp
    light brown sugar
  • 3 Tbsp
    canola oil
  • 4 2/3 c
    all-purpose flour
  • 2 tsp
  • 1 tsp
  • 1/4 tsp
    ground ginger
  • 1/4 tsp
  • 1/4 tsp
    ground cinnamon
  • 2 1/2 tsp
    saf yeast
  • 1
    egg white beaten with 1 tablespoon water, for glaze

How To Make pumpkin challah

  • 1
    Place all ingredients in your bread machine pan according to the manufacturer's instructions. Program for dough cycle and press start.
  • 2
    Line a large baking sheet with parchment paper. When the dough is finished in the machine, turn it out on a lightly floured work surface and divide into 6 equal portions. Roll each portion into a fat cylinder, about 12 inches long and tapered at each end. Braid three ropes together and transfer to the parchment paper. Pinch the ends of the braid and tuck under. Repeat with the other three ropes. Cover loosely with plastic wrap and let rise at room temperature for 45 minutes.
  • 3
    Next, brush the tops of each loaf with the egg white & water glaze. Bake in middle of the oven at 350F for 40- 45 minutes, or until the loaves are golden brown and sound hollow when you tap on them.

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