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How to Make Pumpkin Spice Challah Bread

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 of Bread Pudding.
Course Bread
Cuisine Jewish
Keyword Challah Bread, Pumpkin Spice Challah Bread
Prep Time 15 minutes
Cook Time 40 minutes
Total Proofing Time 2 hours
Total Time 2 hours 55 minutes
Servings 1 loaf
Author Debby - www.AFeastfortheEyes.net

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

Recipe adapted from: jamiegeller.com