This Pumpkin Spice version of Challah bread bakes into a beautiful orange color, with the perfect balance of Pumpkin Spice. I was surprised at how easy this dough was to make, as well as to work with. The bread is delicious on its own, but it also makes excellent French Toast or Bread Pudding.
It’s no secret that I love anything made with Pumpkin. Pumpkin Pasta, Pumpkin Pie, Pumpkin Ice Cream… I’m in!
While checking out at my local Trader Joe’s, I spotted a shopper buying a loaf of Pumpkin Brioche Bread. Brioche bread makes great French Toast. Not wanting to go back, and make a separate purchase, I made a mental note to buy some on my next weekly visit.
Then, an idea was born! I’ve always wanted to learn how to bake Challah Bread. Brioche and Challah Bread are pretty similar– the only difference is that Brioche bread includes butter, while Challah uses oil.
After researching various Challah bread recipes, I settled on one that sounded promising. I set up my dough proofing box (wonderful baking tool), stand mixer with a dough hook, and started to measure out the ingredients:
Egg yolks, brown sugar, pumpkin puree, pumpkin spice, salt, oil and Instant Yeast. Yes, you can use Active Dry Yeast, if you prefer. I like Instant Yeast, because I just mix it in with my flour, and there’s no need to proof the yeast. (I’ll give directions depending on which yeast you prefer, in the printable recipe card.)
The dough was a dream to work with. I added all of the ingredients (except for the flour) and gave it a good mix. Last, I added the warm water, flour/yeast and let the dough hook do all the work. 5 minutes, later, I had a smooth dough. You can certainly mix the dough by hand, if you prefer.
Set the dough in a lightly oiled bowl and cover with plastic wrap. (The foam you see is an olive oil spray, so that the plastic wrap doesn’t stick.) The dough doubled in size in my proofing box (or inside an oven with the light turned on) in a little over an hour.
It was time to braid the Challah loaf. Oh my! There are so many ways to go. I opted for a four-braid loaf using America’s Test Kitchen’s video.
Per the video I made four strands and placed them like a cross. My girlfriend was visiting with us, so I got distracted when both she and my husband started watching along with me. We kept pausing the video to get the hang of braiding, and I gave up on trying to photograph the process. Just watch the video!
I lost my way towards the end of braiding, but what the heck! This loaf will be cut up anyway. Done!
One of the egg whites was mixed with water (I didn’t have honey to add to it) and brushed on to the bread. Bake at 350F for about 40 minutes.
The aroma of pumpkin and spice filled our kitchen! The bread is baked when tapped and it sounds hollow and when the internal temperature reaches 190F. Allow the bread to completely cool, before slicing (or tearing apart, in this case).
The following morning, I sliced the Challah bread. Beautiful “crumb”! I took a bite…
TASTING NOTES: Such a tender slice! The flavor of the pumpkin was mild, but the pumpkin spice came through beautifully. This bread is destined for two recipes. The first, is a Pumpkin French Toast (recipe coming soon). Once soaked in a vanilla scented custard, and cooked in butter– the pumpkin flavor really came through. What a delicious breakfast!
I’m also planning to make a Pumpkin Bread Pudding with the remaining loaf of Challah Bread. Stay tuned!
How to Make Pumpkin Spice Challah Bread
Ingredients
- ¾ cup warm water
- 1 packet active dry yeast -OR- (2¼ teaspoons)
- 2 1/4 tsp Instant Yeast
Make your own Pumpkin Spice: (Choose One option)
- 1 teaspoons cinnamon
- ¼ teaspoons ground ginger
- ⅛ teaspoons allspice
- ¼ teaspoons nutmeg
Use store bought Pumpkin Spice: (Choose One option)
- 2 tsp Pumpkin Spice I use Trader Joe's brand
Remaining ingredients:
- ⅓ cup brown sugar
- 1 tablespoon olive oil or neutral oil
- 1 cup pumpkin puree
- 3 egg yolks save the egg whites
- 1 teaspoons salt
- 5 cups all-purpose flour
Egg wash:
- egg whites
- water just a splash
- 1 tsp honey optional
Instructions
If using Instant Yeast:
- Add all the ingredients (except for the Instant Yeast and mix together. SEE NOTES IF USING Active Yeast.
- Add Instant Yeast and the flour and a little bit at a time, mixing to remove clumps. Add a little more flour if the dough is too sticky to knead.
- Knead for 5 minutes until dough is smooth. NOTE: I used my Stand Mixer with the dough hook, and the dough came together with 5 cups of flour.
If using Active Dry Yeast:
- In a large mixing bowl, add the warm water followed by the yeast. Mix. Add the rest of the ingredients except the flour. Mix well, to get rid of any clumps.
- Add the flour a little bit at a time, mixing to remove clumps. You might need more if the dough is too sticky to knead.
Proof the dough:
- Place the dough in a clean, lightly oiled, bowl and cover. NOTE: I like to use my Dough Proofing Box or place into the oven with the light turned on.
- Divide the dough according to how many strands you plan to braid. I used four strands. NOTE: Challah Bread is made with either 3, 4 or even 6 strands of dough. YouTube has plenty of videos on how to do this.
- Place braided dough on a parchment (or Silpat) covered baking tray. Cover with a clean towel or plastic wrap and allow the dough to rise for 40 minutes.
- Preheat the oven to 350℉/175C.Brush the bread with one egg white and a little water and (optional) honey,
- Bake for 35-40 mins. If the top is getting too brown, place a piece of aluminum foil on top. The bread should feel hollow, when tapped, and be 190F.
- Allow the bread to completely cool, before slicing.
Notes
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