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Pumpkin Challah

Pumpkin Challah
Slightly sweet, with a hint of pumpkin spice, this Pumpkin Challah is the perfect sweet bread to serve this holiday season.
Yield 4 braided loaves




  • 2/3 cup warm tap water (110-115°F)
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast
  • 1 teaspoon granulated sugar
  • 1 can (15oz) pumpkin puree
  • 12 large egg yolks
  • 1 tablespoon table salt
  • 1/2 cup maple syrup
  • 1 tablespoon olive oil
  • 1 1/2 tablespoon pumpkin pie spice
  • 8-10 cups bread flour, divided


  • 4 large egg yolks to brush finished loaves (whisk each separately)
  • Sesame seeds (optional)


  • In a large mixing bowl combine water, yeast, and granulated sugar. Stir to combine, and allow to sit for about 5 minutes or until the yeast becomes nice and foamy.
  • Add pumpkin puree, egg yolks, salt, maple syrup, olive oil, pumpkin pie spice and 7 cups of bread flour to yeast mixture. Using a dough whisk or wooden spoon, mix to combine all ingredients.
  • Add in additional flour 1/2 cup at a time until the dough is no longer sticky.
  • Turn dough out onto a floured surface. Knead dough until smooth and elastic, about 6-8 minutes. (See note.)
  • Place dough into a greased mixing bowl. Cover; let rise until double in size, about 30 minutes.
  • Once dough has risen, punch down dough and turn out onto a floured surface.
  • Shape the loaf: Cut the dough in to 4 equal pieces. Pick one piece to start with, cover remaining pieces. Divide that piece into 6 equal pieces. Roll each of the 6 pieces into a "snake", about ½- to 1-inch thick.
  • Weave the long strips together (3 horizontal, 3 vertical), and then braid the four corners, tucking the ends in creating a round braided loaf.
  • Repeat the shaping process with the remaining 3 dough pieces.
  • Place each loaf in a greased baking dish (or glass pie dish); cover with plastic wrap and let rise until double in size.
  • Preheat oven to 350°F.
  • Once the bread has finished rising, brush each loaf with one egg yolk and then sprinkle with sesame seeds (optional).
  • Bake for about 40 minutes or until they are golden brown.
  • Enjoy warm, and share the baked goodness with someone you love!


Note: If dough is too large to knead, cut dough in half and knead each half separately.
Recipe by Carrie Burrill.

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Review & Comments

Janet | Reply

Is it necessary to bake in a pan as shown or can it be braided like traditional challah and baked on a cookie sheet?

Red Star Yeast | Reply

Hi Janet – You can braid it and bake the loaf on a sheet pan.
Happy baking!

Menu Planning: Pumpkin Recipes | Kosher Working Mom & Dad | Reply

[…] Challah (Sharon Sarna Joy of Kosher) – PAREVE Pumpkin Spiced Challah (Jewlish) – PAREVE Pumpkin Challah (Red Star Yeast) – PAREVE Pumpkin Challah (Brokeass Gourmet) – PAREVE Pumpkin Challah […]

Moshe | Reply

5 stars
Good recipies for Sukot.

Elie | Reply

How’d this recipe come out?
I use a different one for pumpkin challah.
Apparently it’s a Spanish Sefardic tradition.

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