Pumpkin-Shaped Challah: The Ultimate Autumn Bread Centerpiece
A loaf blending velvety squash and maple into a tender, showstopping addition to holiday tables.
Pumpkin-Shaped Challah: A Festive Autumn Favorite
As the leaves change and autumn flavors abound, nothing captures the spirit of the season like pumpkin-shaped challah. This vibrant, golden loaf infused with pumpkin and maple syrup is as delightful to eat as it is to behold. Ideal for Thanksgiving, Halloween, or any fall gathering, this bread is designed to be the star of your table—a showstopping edible centerpiece that’s both festive and flavorful.
What Is Challah?
Challah is a traditional Jewish bread, loved for its pillowy texture, subtle sweetness, and glossy finish. Most commonly braided, challah can also be shaped into rounds or, as in this recipe, transformed into an enchanting pumpkin for autumnal celebrations. Unlike brioche, challah does not use dairy, relying instead on eggs and vegetable oil for enrichment, making it extra fluffy and tender.
Why Make Pumpkin-Shaped Challah?
- Stunning presentation: The playful pumpkin shape, finished with a cinnamon stick “stem,” creates an eye-catching loaf.
- Seasonal flavor: The addition of pumpkin and maple syrup offers a subtle, autumnal sweetness and a beautiful orange hue.
- Easy, not intimidating: No complex braiding needed—shaping is as simple as tying baker’s twine.
- Versatile centerpiece: Perfect for Thanksgiving, Sukkot, Halloween, or any fall occasion.
- Dairy-free: Suitable for kosher meals or anyone avoiding dairy.
Pumpkin-Shaped Challah Ingredients
| Ingredient | Measurement | Notes |
|---|---|---|
| Warm Water | 1/2 cup | 105°F–115°F for yeast activation |
| Maple Syrup | 1/4 cup, divided | Sweetener; adds flavor |
| Active Dry Yeast | 1 packet (1/4 oz.) | Leavening agent |
| Pumpkin Puree | 1 cup | Fresh or canned |
| Olive Oil | 1/3 cup + for greasing | Makes dough tender |
| Large Eggs | 2, divided | At room temperature |
| Egg Yolk | 1 | At room temperature |
| All-Purpose Flour | 5 1/2 cups | Main structure |
| Kosher Salt | 2 teaspoons | Flavor |
| Cinnamon Stick | 1 | Decorative stem |
| Baker’s Twine | 4 pieces, 25” each | For shaping |
Step-by-Step Instructions
1. Bloom the Yeast
Begin by mixing warm water (105–115°F) with 1 tablespoon of the maple syrup and the yeast in the bowl of a stand mixer. Let it stand for about 5 minutes until foamy, indicating the yeast is active.
2. Mix Wet Ingredients
Once the yeast is bloomed, add the pumpkin puree, 1/3 cup olive oil, 1 room temperature egg, 1 egg yolk, and the remaining maple syrup into the bowl. Mix on medium-low speed until well combined, scraping down the sides as necessary. This creates a richly colored, slightly thick batter base.
3. Combine with Dry Ingredients
Add in the flour and salt. Using a rubber spatula, mix until a shaggy dough forms. Attach the bowl back to your stand mixer and knead with the dough hook for about 5 minutes until the dough smooths out and becomes tacky but supple. If needed, knead by hand for a couple of additional minutes on a lightly oiled surface to build elasticity.
Pro Tip: The Windowpane Test
To check the dough’s elasticity, pinch off a walnut-sized piece and gently stretch it into a thin “windowpane.” If it doesn’t tear and becomes nearly translucent, the dough is ready. If it tears, knead for a couple more minutes.
What others are reading
4. First Rise
Transfer the dough to a large, lightly oiled bowl. Cover tightly with plastic wrap and let it rise at warm room temperature for 1 1/2 to 2 hours, until doubled in size.
5. Shape the Pumpkin
- Gently deflate the dough and shape it into a smooth, taut ball.
- On a parchment-lined baking sheet, arrange 4 long pieces (about 25 inches each) of baker’s twine in a criss-cross, star pattern (like spokes on a wheel).
- Place the dough ball seam-side down in the center of the twine.
- Carefully tie each string around the dough (not too tightly) to create 8 even segments, like pumpkin wedges. Trim any excess twine.
Be sure to tie loosely—the dough will expand significantly as it rises and bakes.
6. Second Rise
Cover the shaped dough loosely with plastic wrap and let it rise at room temperature for another 45 minutes to 1 hour, until notably puffed.
7. Egg Wash and Bake
- Preheat your oven to 350°F while the dough rises.
- Beat the remaining egg and brush it generously over the surface for a glossy finish.
- Optionally, use a small sharp knife or razor blade to gently score decorative lines for more pronounced “pumpkin” ridges.
Bake the loaf for 30 minutes, then tent with foil to prevent over-browning and bake 10–15 more minutes until the bread is a deep golden color and an instant-read thermometer registers 200°F in the center.
8. Cool and Decorate
Slide the loaf (still on the parchment) onto a wire rack. Allow to cool completely—at least 1 to 1.5 hours. Once cool, carefully snip and remove the twine.
Finish by inserting a cinnamon stick into the center for a whimsical “stem.”
9. Serve
Slice and enjoy as a centerpiece-worthy addition to your holiday table. The challah is lovely served with whipped butter, honey, or even pumpkin butter.
Expert Tips for Perfect Pumpkin Challah
- Measure water temperature: Too hot can kill yeast; too cold will delay rising.
- Baker’s twine: Use kitchen-safe, unwaxed baker’s twine for segmenting the dough.
- Rise times: Rising may take longer in colder kitchens; warm up your space slightly to speed the process if needed.
- Internal temperature: Use a thermometer to ensure your bread is baked through (target 200°F).
- Do not rush cooling: Proper cooling ensures even crumb and easier slicing.
- Flavor adjustments: Sub a portion of the water with apple cider, or add spices like cinnamon, nutmeg, or cardamom for extra autumn flavor.
Variations and Serving Suggestions
- Stuffed Pumpkin Challah: Try filling the dough with spiced apples, dried cranberries, or a nut paste for a sweet surprise.
- Mini Pumpkin Challah: Divide dough into 2-3 small balls and use shorter twine for individual loaves—perfect for gifting.
- Savory Option: Add fresh or dried herbs, or roasted garlic, to balance the sweetness.
- Pairings: Serve alongside soups, roasted turkey, or as a sweet breakfast French toast the next day.
Nutritional Information
| Per Serving (Est.) | Amount |
|---|---|
| Calories | ~300 kcal |
| Protein | 7 g |
| Carbohydrates | 52 g |
| Fat | 8 g |
| Fiber | 2 g |
| Sugar | 7 g |
Values may vary depending on exact ingredients and serving size.
Frequently Asked Questions (FAQs)
Can I make this challah in advance?
Yes! Bake the day before and store at room temperature, loosely wrapped. For longer storage, freeze the cooled bread (unsliced) and warm before serving.
Can I use homemade pumpkin puree?
Absolutely. Just be sure it is well-drained and not too watery—excess moisture can affect the dough’s texture.
Do I need a stand mixer?
No, you can mix and knead the dough by hand. It will just take a little more arm power—about 10 minutes of kneading on a clean surface.
How should I store leftover challah?
Keep at room temperature, wrapped tightly, for up to 3 days. Avoid refrigeration, as it can dry out the loaf. Freeze for longer storage, tightly wrapped.
Can I make this gluten-free?
The structure of challah relies on gluten, so it will not have the same texture if made gluten-free. You can experiment with gluten-free bread flour blends designed for yeast breads, but results will vary.
Troubleshooting Your Pumpkin Challah
- Bread isn’t rising? Check yeast freshness and water temperature. Older yeast or cool water can both impede rising.
- Bread is too dense? Insufficient kneading or too much flour can make the crumb heavy. Be sure the dough is smooth and elastic before the first rise.
- Bread over-browned? Tenting with foil after 30 minutes in the oven prevents excess browning while ensuring the center cooks through.
- Challah loses shape? Twine that’s too loose or too tight affects the final shape. Tie snug enough to create clear segments, but not so tight that the dough can’t expand.
Perfect for Any Occasion
This pumpkin-shaped challah is more than just bread—it’s a celebration of autumn and an invitation to gather around the table. Whether adorning your Thanksgiving feast, adding flair to a Friendsgiving, or impressing at a dinner party, this loaf brings color, cheer, and the comfort of homemade baking to any event.
Get Baking!
With its vivid hue, whimsical shape, and irresistible pillowy texture, pumpkin-shaped challah will turn every meal into a celebration of fall’s bounty. Try it once and it just might become your signature holiday centerpiece year after year.
References
- https://marrykitchen.com/pioneer-woman-pumpkin-shaped-challah-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a45550714/pumpkin-shaped-challah-recipe/
- https://www.youtube.com/watch?v=2mxlZjcwsu8
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g44854004/thanksgiving-bread-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g36842422/canned-pumpkin-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g66015533/best-savory-pumpkin-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g44388573/pumpkin-breakfast-recipes/
Similar Articles
Read full bio of medha deb
