Pumpkin Challah

Slightly sweet, with a hint of pumpkin spice, this Pumpkin Challah is the perfect sweet bread to serve this holiday season.

Pumpkin Challah


  • 2 packages (4 1/2 teaspoons) RED STAR Platinum Yeast
  • 2/3 cup warm water (110-115 degrees F)
  • 1 teaspoon granulated sugar
  • 1 (15 ounce) can pumpkin puree
  • 12 large egg yolks
  • 1 tablespoon salt
  • 1/2 cup maple syrup
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons pumpkin pie spice
  • 8-10 cups bread flour
  • Additional 4 egg yolks to brush finished loaves
  • Sesame seeds for topping (optional)


  1. In a small mixing bowl combine yeast, water and granulated sugar . Give a quick stir, and allow to sit for about 5 minutes or until the yeast becomes foamy.
  2. Mix yeast mixture together with pumpkin puree, egg yolks, salt, maple syrup, olive oil, pumpkin pie spice and 7 cups of bread flour.
  3. Add in additional flour 1/2 cup at a time until the dough is no longer sticky.
  4. Pour dough out onto a floured surface, and start to knead the dough, adding more flour as needed until the dough is nice and elastic - about 6-8 minutes.
  5. Place dough into a greased mixing bowl and allow to rise until it has doubled in size, about 15-30 minutes.
  6. Once dough has doubled. Pour out onto a floured surface again.
  7. Cut the dough into 4 equal pieces.
  8. Pick one piece to start working with, and then cut that into 6 equal pieces.
  9. Roll each of the 6 pieces into a "snake." They should be about 1/2 to 1-inch thick.
  10. Weave the pieces together (3 horizontal, 3 vertical), and then braid the four corners, tucking the ends in creating a round braided loaf.
  11. Repeat the weaving/braiding process with the remaining 3 loaves.
  12. Place each loaf in a greased baking dish (or glass pie dish).
  13. Heat oven to 350 degrees F while you set the braided loaves aside to rise until they double in size.
  14. When the bread has finished rising, brush each loaf with one egg yolk and then sprinkle with sesame seeds.
  15. Bake for about 40 minutes or until they are golden brown.
  16. Enjoy warm, and share the baked goodness with someone you love!

Yield: 4 challah loaves

Recipe created by Bakeaholic Mama.

Recipe and photo used with permission from: Red Star Yeast

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