Pioneer Woman Pumpkin-Shaped Challah Recipe

This Pioneer Woman Pumpkin-Shaped Challah Recipe is a soft and fluffy recipe, which is made with pumpkin puree and sweet maple syrup. It’s the perfect centerpiece for a holiday table, ready in about 3.5 hours, plus cooling time.

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Pioneer Woman Pumpkin-Shaped Challah Recipe Ingredients

• 1/2 cup warm water (105°F to 115°F)
• 1/4 cup maple syrup, divided
• 1 (1/4-oz.) packet active dry yeast
• 1 cup pumpkin puree
• 1/3 cup olive oil, plus more for greasing
• 2 large eggs, divided and at room temperature
• 1 large egg yolk, room temperature
• 5 1/2 cups all-purpose flour
• 2 tsp. kosher salt
• 1 cinnamon stick

How To Make Pioneer Woman Pumpkin-Shaped Challah

1. Activate the Yeast: In the bowl of a stand mixer fitted with a dough hook, stir together the warm water, 1 tablespoon of the maple syrup, and the yeast. Let it stand for about 5 minutes until the mixture is foamy.
2. Mix Wet Ingredients: Add the pumpkin puree, olive oil, 1 whole egg, the egg yolk, and the remaining 3 tablespoons of maple syrup to the yeast mixture. Beat on medium-low speed for about 30 seconds until just combined.
3. Form the Dough: Add the flour and salt. First, mix with a spatula until a shaggy dough forms. Then, return the bowl to the mixer and beat on medium-low speed for about 5 minutes until the dough is smooth and tacky.
4. Knead and First Rise: Transfer the dough to a lightly oiled surface and knead by hand for 3 to 4 minutes until it becomes elastic and supple. Place the dough in a large, lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 1.5 to 2 hours, or until doubled in size.
5. Shape the Loaf: Turn the risen dough out onto a lightly floured surface. Gently pat it into a 5-inch round, being careful not to deflate it too much. Fold the edges into the center to form a ball. Flip the dough so the seam is on the bottom and gently pull it towards you to create a taut, smooth surface.
6. Tie the Pumpkin Shape: Cut 4 long pieces of baker’s twine (about 25 inches each). Lay them on a parchment-lined baking sheet in a crisscross, star-like pattern. Place the dough ball, seam-side down, in the center.
7. Secure and Second Rise: Tie each string around the dough to create 8 segments, like a pumpkin. Tie the knots loosely to allow the dough room to expand. Trim any long ends of the string. Cover the dough with plastic wrap and let it rise for another 45 minutes to 1 hour, until puffed.
8. Prepare for Baking: Meanwhile, preheat the oven to 350°F. In a small bowl, beat the remaining egg. Brush the surface of the risen dough with the beaten egg.
9. Bake the Challah: Bake for 30 minutes. Loosely cover the loaf with foil to prevent it from getting too dark, and continue to bake for another 10 to 15 minutes, until the loaf is golden brown and an instant-read thermometer inserted into the center registers 200°F.
10. Cool and Finish: Slide the challah (still on the parchment) onto a wire rack to cool completely, about 1.5 hours. Once cool, carefully cut and remove the baker’s twine. Insert a cinnamon stick into the center for the pumpkin “stem.”

Recipe Tips

• How do I know if my dough is kneaded enough? Use the “windowpane” test. Pinch off a small piece of dough and stretch it between your fingers. If you can stretch it thin enough to see light through it without it tearing, the gluten is well-developed. If it tears, it needs a few more minutes of kneading.
• Why isn’t my dough rising? This is usually due to one of two things: your yeast is no longer active, or your rising environment is too cold. Always check the expiration date on your yeast packet. Make sure to let the dough rise in a warm, draft-free spot.
• How tight should I tie the twine? Tie the twine snugly but with some slack. The dough needs room to expand during the second rise and in the oven. If tied too tightly, the twine will cut into the bread and restrict its puffiness.
• Can I make this without a stand mixer? Yes. After forming the shaggy dough in a large bowl, turn it out onto a floured surface and knead by hand for 10-12 minutes, until it’s smooth and elastic.

What To Serve With Pumpkin Challah

This slightly sweet and savory bread is delicious on its own or served with:

• A generous spread of salted butter.
• Honey or apple butter.
• As part of a holiday brunch or dinner spread.
• Sliced and used to make incredible French toast.

How To Store Pumpkin Challah

Store: Store the cooled loaf in a bread box or a loosely sealed bag at room temperature for up to 3 days. Storing it in an airtight container can make the crust soft. Freeze: The baked loaf freezes well. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw at room temperature.

Pumpkin Challah Nutrition Facts

• Calories: ~300 kcal per slice
• Protein: 8g
• Fat: 7g
• Carbohydrates: 52g
• Sugar: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman Cinnamon Sugar Pumpkin Seeds Recipe
• Pioneer Woman Pumpkin Rum Cake Recipe
• Pioneer Woman Pumpkin Granola Recipe