Pumpkin Challah Recipe
Pumpkin Challah Recipe photo by Red Star® Yeast
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Pumpkin Challah Recipe

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Slightly sweet, with a hint of pumpkin spice, this Pumpkin Challah is the perfect sweet bread to serve this holiday season.
Recipe provided by Red Star® Yeast
TOTAL TIME: Bake: 40 min.
MAKES:48 servings
TOTAL TIME: Bake: 40 min.
MAKES: 48 servings


  • 2 packages (4 1/2 teaspoons) RED STAR® Platinum Superior Baking Yeast®
  • 2/3 cup warm water (110° to 115°F)
  • 1 teaspoon granulated sugar
  • One 15 oz can of 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 to 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 nice and 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 in to 4 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. Repeat the weaving/braiding process with the remaining 3 loaves.
  11. Place each loaf in a greased baking dish (or glass pie dish).
  12. Heat oven to 350°F while you set the braided loaves aside to rise until they double in size.
  13. Once the bread has finished rising, brush each one with one egg yolk and then sprinkle with sesame seeds.
  14. Bake for about 40 minutes or until they are golden brown.
  15. Enjoy warm, and share the baked goodness with someone you love! Yield: 4 loaves
Originally published as Pumpkin Challah in Red Star® Yeast 2015

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tinarm User ID: 163179 242321
Reviewed Jan. 22, 2016

"Only had all-purpose flour, but bread turned out terrific. Nice and moist. I also cut the spice down to 2 teaspoons. Served with a turkey dinner and leftover bread was perfect for french toast. Baked a loaf in a pie plate and the rest were free-form long loaves baked on sheet pan."

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