Week 7: Pumpkin Spice Challah

Halloween is in the air.  It’s time to think about pumpkins.  Pumpkin bread is delish.  Pumpkin seeds are one of my favorites.  There must be a way to make pumpkin challah. I did a little research online, and there are a few recipes out there.  But they aren’t my recipe.  So here’s what I did differently from my standard recipe:
  • I cut back on the oil a little bit and added a half cup of pumpkin (after all, lots of recipes say you can use apple sauce or pumpkin in place of oil)
  • I used a little less water, since I figured the pumpkin added moisture
  • I added a little extra sugar
  • I added a teaspoon of cinnamon and half a teaspoon of allspice, nutmeg and ginger
  • I added a teaspoon of vanilla and a teaspoon of maple flavoring
I think it took a little extra flour to make it all come together, and the dough was still stickier when I was trying to braid it, but in the end, it was delicious!  I had some friends over that evening, and the challah was a hit. Highly recommended, with the addition of chocolate chips!  Next time I’m going to try it with dried cranberries too!

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  • Week 11: Sweet Potato Challah | Adventures in Challah


    […] didn’t my sweet potato challah taste like sweet potatoes?  I basically followed my pumpkin spice recipe — cutting back on the oil, adding half a cup of canned, smashed up sweet potatoes, and a […]


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