Pumpkin Challah

Connie "Kiyu" Guerrero


This is one recipe I learned to make from my Jewish Learning recipe which I found online. It is so delicious and a great dish for your holidays! There are so many ways to cook from pumpkin and this is one recipe I recommend. Enjoy!

★★★★★ 1 vote
3 Hr 45 Min
20 Min


1 pkg
dry active yeast
2/3 c
warm water
1/2 tsp
ground cinnamon
1/2 tsp
ground cardamom
3 3/4 c
1/3 c
1/2 c
puree pumpkin
1/4 c
canola oil
1 large
egg, (+ 1 for glaze)
1 tsp
1/2 c
crushed pineapple (optional)

How to Make Pumpkin Challah


  • 1Sprinkle yeast into a small bowl and pour the warm water on it. Let stand for 10 minutes, then stir to dissolve.
  • 2Mix flour, cinnamon, and cardamom in a large bowl. Make a well in the center and pour in yeast/water mixture. Using a wooden spoon, incorporate some of the flour into the water--just enough to form a soft paste.
  • 3Cover bowl with a towel and leave until frothy and risen, about 20 minutes.
  • 4In a separate bowl, whisk together the sugar, pumpkin, oil, egg, and salt. Add to the risen flour mixture and combine thoroughly.
  • 5Turn dough out onto a lightly floured surface and knead for 5-10 minutes until the dough is pliable. (If it's too wet, keep adding flour in small amounts.)
  • 6Let dough rest 2-3 minutes. Meanwhile, lightly oil the bowl, put the dough in it and re-cover with the towel. Let dough rise in a warm place until it has tripled in size, 2-3 hours.
  • 7Punch down dough, knead it a bit more, and cut it into two equal pieces. Cut each of the two pieces into three equal pieces (You should have 6 total pieces at this point). Roll each piece into a straight rope. Braid three ropes together and repeat so that you end up with two braided loaves.
  • 8Sprinkle baking sheets with a little cornmeal, or line them with parchment paper. Place loaves on the sheets, cover, and let rise until doubled in size, about 40 minutes. Glaze loaves with extra beaten egg.
  • 9Bake at 350F for about 20 minutes, or until golden brown.

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