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Pumpkin Challah Bread #BreadBakers

September 9, 2014 by Sophie 18 Comments

Ohhhh Challaaaah…

IMG_1689Definitely one of my favorite things to bake.

IMG_1694My dad’s side of the family is Jewish, so growing up we always had that influence on what we ate and cooked/baked in our household.

IMG_1650I’ve been making Challah with my dad since before I can remember. He even helped me with a science fair project in middle school where I made several batches of Challah, and adjusted the levels of yeast to see how it would react with different ratios of sugar and flour etc. Suffice to say, there was a LOT of Challah to eat after that project (no one complained :D).

IMG_1626After going to Israel this summer with my sister, and eating the best Challah I’ve ever had from the Mahane Yehuda market in Jerusalem (it was still warm…oh so yummy), I decided I really must practice and hone my Challah making skills to strive for that level of complete deliciousness.

IMG_1656So this recipe combines two loves of my life: Challah and pumpkin. I feel like September is the first time of the year where it is seasonally (and emotionally) acceptable to start baking with pumpkin.

IMG_1691Summer is just about to end, so Fall is creeping in…and with Fall, ya gotta bring on the pumpkin spirit. ALL the things must be pumpkin (I’m an avid fan, if you can’t tell). While it is sad to say goodbye to summer, I get excited because it means all the best holidays are around the corner.

IMG_1633The lovely earthy cinnamon, and the extra kick from the pumpkin spice makes this bread so seasonally perfect. Slather it with jam, honey, butter, or just eat it plain. It’s good with everything and anything.

IMG_1680A perfect recipe for the September #BreadBakers event, where we were to make one of our favorite breads to inaugurate our new baking group (hosted by Renee Dobbs from Magnolia Days). I knew I wanted to make Challah when I discovered this month’s theme. It’s just such a comforting and delicious bread that I am always excited to make and experiment with.

Ingredients: (Recipe adapted from Bake Love Give)

1 package active dry yeast
1/2 cup lukewarm water
3 teaspoons granulated sugar, divided
1 whole egg
3 egg yolks
1 tablespoon canola oil
2 tablespoons honey
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin spice
1/4 cup brown sugar
1 cup pumpkin puree
4 1/2 cups all purpose flour
1 whole egg plus 1 tablespoon water (for egg wash)
Poppy seeds, sesame seeds, or whatever topping you prefer

1.) In the bowl of your stand mixer, combine the yeast, 1 teaspoon sugar, and 1/4 cup warm water. Whisk together, and let sit for at least 10 minutes to activate the yeast.

2.) Once the mixture has foamed up, add the rest of the water, sugar, eggs, oil, honey, salt and spices. Whisk together until combined. Add in the brown sugar and pumpkin and mix until incorporated.

3.) Using the dough hook attachment, add 1/2 cup of flour at a time and mix on low in between each addition to incorporate the flour. Once the dough has come together, turn it out onto a floured work surface and knead until smooth and no longer sticky.

4.) Wash out your mixing bowl, coat in a little canola oil and place the dough inside. Cover with a damp cloth. Boil a small amount of water (1-2 inches) in a small saucepan. Place the bowl inside the pan of hot water, and set it inside your oven (do not turn on the oven). Let rise for one hour (it should double or even triple in size).

5.) Remove from oven, punch down the dough with your fingers, and let rise for another hour. Turn the dough out again onto your floured work surface and knead a few times until it is no longer sticky. Portion out, and braid as you prefer. I did one large four strand braid, and one large four strand weaved round. Great instructions for braiding challah can be found here.

6.) Preheat oven to 350 degrees. Place loaves on a parchment lined baking sheet. Whisk together your egg wash. Using a pastry brush, paint a light layer of egg wash over the tops of your loaves. Sprinkle with poppy seeds or sesame seeds. Bake large challah loaves for 30-35 minutes, rotating half way through. Small rolls bake for 20-25 minutes.

IMG_1714And there you have it. It is really a quite easy yeast bread to accomplish, and always looks so lovely braided in its unique way. With the pumpkin, it has that beautiful orange color and fluffy/soft quality. Get ready for Rosh Hashanah (coming up September 24th) with this tasty twist on a cultural classic.

IMG_1658My older sister Caroline suggested making this particular Challah, and I’m so glad she did (because she helped me braid it, and it was just so scrumptious). Challah is always much appreciated in our household, and adding the pumpkin made this the perfect treat to welcome Fall.

IMG_1716#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board. Links are also updated each month on the BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com.

BreadBakers
Here’s all the other bread bakers’ favorites from this month:
Bhatura – Deep fried bread by Anshie at Spiceroots
Cinnamon Bread by Tara at Noshing With The Nolands
Fiona’s Wonderful Bread by Stacy at Food Lust People Love
Kashmiri Naan by Jenni at Pastry Chef Online
No Knead Whole Wheat Bread by Holly at A Baker’s House
Overnight Country Sourdough by Karen at Karen’s Kitchen Stories
Pizza with peaches, prosciutto and Gorgonzola by Robin at A Shaggy Dough Story
Potato Bread with Raisins by Kathia at Basic N Delicious
Raincoast Crisps Bread by Kimberly at Rhubarb & Honey
Yogurt Almond Bread by Cindy at Cindy’s Recipes and Writings
Walnut Wheat Bread by Renee at Magnolia Days
Zucchini Bread by Lauren at From Gate to Plate

Filed Under: Breads, Breakfast, Uncategorized

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Comments

  1. Renee says

    September 9, 2014 at 5:04 am

    Such a great fall bread! It is beautiful. I love the color of it.
    Thanks so much for being a part of Bread Bakers and I can’t wait to see all the recipes you will share with the group.

    Reply
  2. Jenni says

    September 9, 2014 at 5:22 am

    The pumpkin lends such a lovely color to this bread! Kudos to Caroline for suggesting you make this–I could probably eat half that loaf at one sitting. I’m not proud; just honest. =)

    Reply
  3. Stacy says

    September 9, 2014 at 7:46 am

    Best science fair project ever, Sophie! I’m not kidding. At least you got something useful to eat out of it and practice for a lifelong skill. Props to your dad for that one! Meanwhile, this pumpkin challah is absolutely gorgeous! I would love to learn how to make the round braid! Thank you so much for joining us for the inaugural Bread Bakers post!

    Reply
  4. Ansh says

    September 9, 2014 at 8:16 am

    It is a spectacular looking challah. My daughter usually asks for pumpkin or squash rolls in fall but this fall, thanks to you, I have the perfect challah to try out and surprise her with.

    Reply
  5. Tara says

    September 9, 2014 at 9:06 am

    Those are two amazing loaves of bread and so very perfect for this time of year. Love everything about your bread!! Gorgeous!!

    Reply
  6. Holly says

    September 9, 2014 at 1:44 pm

    Oh that is a beautiful, golden color! Your challah is gorgeous and I’d love to bake it at home. It is on my list of recipes to try at home and with this addition of pumpkin it is perfect for the season.

    Reply
  7. Cindys Recipes and Writings says

    September 9, 2014 at 4:07 pm

    Beautiful Challah, Sophie! Pumpkin brings out a lovely color!

    Reply
  8. Karen @ Karen's Kitchen Stories says

    September 9, 2014 at 9:10 pm

    This sounds so good, and the top photo is stunning.

    Reply
  9. Robin @ A Shaggy Dough Story says

    September 10, 2014 at 3:34 am

    Wow, gorgeous challah! It’s one of my favorite breads too–in fact, I almost made one for this month’s challenge and just bought two new challah books. Yours is definitely on my must-try-this list. The color alone is to die for. Thanks for sharing this!

    Reply
  10. Kathia Rodriguez says

    September 10, 2014 at 10:06 am

    This is just a wonderful bread, I really want a slice right know.

    Reply

Trackbacks

  1. Walnut Wheat Bread | Magnolia Days says:
    September 9, 2014 at 5:13 am

    […] Pumpkin Challah Bread by Sophie at Sweet Cinnamon & Honey […]

    Reply
  2. How to Make Kashmiri Naan | #BreadBakers says:
    September 9, 2014 at 5:20 am

    […] Pumpkin Challah Bread by Sophie at Sweet Cinnamon & Honey […]

    Reply
  3. Bhatura - Leavened Fried Bread #BreadBakers says:
    September 9, 2014 at 6:55 am

    […] Pumpkin Challah Bread by Sophie at Sweet Cinnamon & Honey […]

    Reply
  4. Potato Bread With Raisins #BreadBakers | Basic N Delicious says:
    September 9, 2014 at 7:47 am

    […] Pumpkin Challah Bread by Sophie at Sweet Cinnamon & Honey […]

    Reply
  5. Raincoast Crisps Bread for #BreadBakers - Rhubarb and Honey says:
    September 9, 2014 at 8:37 am

    […] Pumpkin Challah Bread by Sophie at Sweet Cinnamon & Honey […]

    Reply
  6. Easy No Knead Whole Wheat Bread says:
    September 9, 2014 at 1:13 pm

    […] Pumpkin Challah Bread by Sophie at Sweet Cinnamon & Honey […]

    Reply
  7. Yogurt Almond Bread #BreadBakers - Cindy's Recipes and WritingsCindy's Recipes and Writings says:
    September 9, 2014 at 1:19 pm

    […] Pumpkin Challah Bread by Sophie at Sweet Cinnamon & Honey […]

    Reply
  8. Easy No Knead Whole Wheat Bread #BreadBakers | A Baker's House says:
    February 5, 2018 at 11:39 am

    […] Pumpkin Challah Bread by Sophie at Sweet Cinnamon & Honey […]

    Reply

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Welcome to Mostly Sourdough

Hi there! I'm Sophie. In this little nook of the interwebs you will find mostly recipes that incorporate sourdough and sourdough discard, as I am a true baker at heart. I also share tasty and healthy vegetarian savory dishes. … Read More

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