Pumpkin Challah Bread with Fresh Milled Flour
This pumpkin challah bread is made with fresh milled flour and perfect for fall baking. It has that beautiful deep orange color, a soft and slightly sweet crumb, and just enough pumpkin spice to make the whole kitchen smell like a cozy day.
Freshly milled flour gives the challah a wonderfully nutty, hearty flavor while still keeping it soft and tender. The pumpkin puree isn’t just for seasonal bragging rights either. It adds moisture, color, and a subtle sweetness that makes this bread absolutely lovely with butter, honey, apple butter, or even a swipe of cream cheese. And if you have leftovers? Please don’t let them sit around feeling neglected. They make the BEST French toast.
Looking for more fresh milled flour recipes? Our Honey Wheat Bread, Texas Roadhouse Rolls, and Sandwich Thins are always delicious. Cinnamon Rolls, English Muffins or Cornbread never disappoint. Or try your hand at Milk Bread and Homemade Ciabatta.
Want to give fresh milled sourdough a try? Check out 100% Whole Wheat Sourdough, Sourdough & Whey Bread, Sourdough Chocolate Chip Banana Muffins, Sourdough English Muffins, Sourdough Stick Pecan Buns, Sourdough Focaccia, Sourdough Pretzel Bites, Sourdough Buttermilk Biscuits, or Sourdough Bagels.
New to baking with freshly milled flour? Take a walk through our Beginner’s Guide or our Grain Guide.
This post contains affiliate links. As an Amazon associate or other affiliate, I earn from qualifying purchases. We try to recommend products we personally use or have used and trust. If you choose to purchase through our links in this post, we may receive a commission, at no extra cost to you. Read the full disclosure here.
This recipe was adapted from the King Arthur recipe.
Why You’ll Love This Pumpkin Challah
- Fresh milled flour: Freshly milled wheat has a pleasantly nutty, wholesome flavor that makes homemade bread taste extra special.
- Tender crumb: The pumpkin puree adds moisture without making the challah taste like pumpkin cake.
- It’s lightly sweet: Maple Syrup adds just enough sweetness to complement the pumpkin and warm spices.
- The COLOR: Pumpkin naturally gives the dough a beautiful golden-orange hue.
- Spiral Shape: Impressive, yet simple!
- Leftovers: Use for French toast, bread pudding, or breakfast sandwiches.
Check out our Favorite Pumpkin Recipes for more fall flavor from sweet to savory!
Whole Wheat Pumpkin Challah Recipe
Tools
- Grain Mill
- Stand Mixer with Dough Hook Attachment
- Kitchen Scale
- Bench Scraper
- Parchment Paper
- Baking Sheet
- Rolling Pin
- Kitchen Thermometer
- Rice Flour for dusting
- Cooling Wire Rack
Ingredients
- 690 g Hard White Wheat
- 100 g Maple Syrup (or Honey)
- 247 g Water
- 113 g Pumpkin Puree
- 50 g Coconut Oil, melted
- 1 Egg
- 7 g Active Dry Yeast
- 10 g Salt
- 1 teaspoon Cinnamon (or pumpkin pie spice)
For the Egg Wash
- 1 Egg
- 1 tablespoon Water
Notes
- Use homemade pumpkin puree if it is strained really well!
- Use avocado oil or another neutral-flavored oil if you don’t like coconut oil
- Makes 2 loaves
How to Make Pumpkin Challah with Fresh Milled Flour
Autolyse: In the bowl of a stand mixer, combine the maple syrup, pumpkin, flour, and water. Mix just until you have a cohesive dough (it may be a stiffer consistency), then cover and rest 30-60 minutes.
This little rest is especially helpful when working with fresh milled flour because the flour has time to absorb some of the moisture before you begin kneading.
Add Wet Ingredient & Knead: Add egg, oil, salt, and yeast to dough. Knead on low speed for approximately 5–10 minutes. It will take a bit to incorporate; be patient. You’re looking for dough that’s soft, elastic, and slightly tacky.
Bulk Rise: Cover and let dough rise in a warm, draft-free spot for about 1-2 hours, or until it is close to double in size.
Divide and Shape: Turn the risen dough onto a lightly floured surface and split it into two pieces. Roll each piece into a rectangle about 12″ x 5″. Starting on the long edge, roll up into a log and pinch the seams shut. Roll the dough under your hands to lengthen the log to about 24″, then spiral it into a snail shape, tucking in the end underneath. Don’t roll super tight; keep it relaxed. Place the dough on a parchment-lined baking sheet, keeping the loaves about 3-4″ apart.
2nd Rise: Cover the shaped pumpkin challahs loosely with plastic wrap and let them rise again for about 1 hour. While the challah is rising, preheat your oven to 350°F and mix the egg wash.
Egg Wash: Whisk together one egg and one tablespoon of water. Brush the egg wash gently over the entire surface of the challah loaves.
Bake: Bake for 35-40 minutes, or until nicely browned and the internal temperature is 190-200°F. If the top is browning too fast, loosely tent it with foil for the remainder of the baking time.
Cool: Place on a rack after baking and let cool completely before cutting.
Pumpkin Challah Bread Variations
- Pumpkin Spice Challah: Want a stronger fall flavor? Use pumpkin pie spice instead of just cinnamon
- Pumpkin Pecan Challah: Add finely chopped toasted pecans to the dough before shaping
- Pumpkin Chocolate Chip Challah: For a sweeter variation, laminate mini chocolate chips into the dough
If you’ve been wanting to try fresh milled flour in a yeasted bread, this pumpkin challah is a pretty delicious place to start. It’s cozy without being overly sweet, wholesome without being heavy, and pretty enough to put right in the middle of the table and call it a centerpiece.
Pumpkin Challah Bread with Fresh Milled Flour
Make soft pumpkin challah with fresh milled flour. This beautiful spiraled bread is tender, cozy, flavorful, and perfect for fall baking.
Ingredients
- 690 g Hard White Wheat
- 100 g Maple Syrup (or Honey)
- 247 g Water
- 113 g Pumpkin Puree
- 50 g Coconut Oil, melted
- 1 Egg
- 7 g Active Dry Yeast
- 10 g Salt
- 1 teaspoon Cinnamon (or pumpkin pie spice)
- Eggwash: 1 egg + 1 Tbsp Water
Instructions
- Autolyse: In the bowl of a stand mixer, combine the maple syrup, pumpkin, flour, and water. Mix just until you have a cohesive dough (it may be a stiffer consistency), then cover and rest 30-60 minutes. This little rest is especially helpful when working with fresh milled flour because the flour has time to absorb some of the moisture before you begin kneading.
- Add Wet Ingredient & Knead: Add egg, oil, salt, and yeast to dough. Knead on low speed for approximately 5–10 minutes. It will take a bit to incorporate; be patient. You’re looking for dough that’s soft, elastic, and slightly tacky.
- Bulk Rise: Cover and let dough rise in a warm, draft-free spot for about 1-2 hours, or until it is close to double in size.
- Divide and Shape: Turn the risen dough onto a lightly floured surface and split it into two pieces. Roll each piece into a rectangle about 12" x 5". Starting on the long edge, roll up into a log and pinch the seams shut. Roll the dough under your hands to lengthen the log to about 24", then spiral it into a snail shape, tucking in the end underneath. Don't roll super tight; keep it relaxed. Place the dough on a parchment-lined baking sheet, keeping the loaves about 3-4" apart.
- 2nd Rise: Cover the shaped pumpkin challahs loosely with plastic wrap and let them rise again for about 1 hour. While the challah is rising, preheat your oven to 350°F and mix the egg wash.
- Egg Wash: Whisk together one egg and one tablespoon of water. Brush the egg wash gently over the entire surface of the challah loaves.
- Bake: Bake for 35-40 minutes, or until nicely browned and the internal temperature is 190-200°F. If the top is browning too fast, loosely tent it with foil for the remainder of the baking time.
- Cool: Place on a rack after baking and let cool completely before cutting.
Notes
- Use homemade pumpkin puree if it is strained really well!
- Use avocado oil or another neutral-flavored oil if you don't like coconut oil
- Makes 2 loaves
Nutrition Information
Yield 20 Serving Size 1Amount Per Serving Calories 158Total Fat 3gSaturated Fat 2gUnsaturated Fat 1gCholesterol 9mgSodium 198mgCarbohydrates 28gFiber 5gSugar 3gProtein 6g
*This has not been evaluated by the FDA. Nutrition Label may not be accurate. This label has been automatically pulled, and ingredients may not be categorized correctly.
FAQS
Store cooled pumpkin challah in an airtight container or tightly wrapped at room temperature for 2-3 days. For longer storage, freeze for 1-2 months. When you’re ready to eat, thaw at room temperature for a few hours.
Either will work. Just make sure homemade pumpkin puree isn’t excessively watery (strain through cheesecloth). Very wet puree can make the dough wetter and stickier.
Fresh milled whole wheat flour absorbs moisture differently from conventional flour, and the bran and germ can affect the dough’s texture. Don’t skip the autolyse, and knead it thoroughly before rising.
A dense loaf can result from several things, including insufficient kneading, too much flour, underproofing, overproofing, or inactive yeast.
Yes. You can bake the challah a day ahead and store it once completely cooled.
Leftover challah is great for French toast, bread pudding, croutons, stuffing, grilled sandwiches, or simply toasted with butter.
