Pumpkin Spiced Challah

We teamed up with our friends at Challah Hub to make a seasonal and super delicious pumpkin spiced challah!

Pumpkin Spiced Challah


  • Ingredients:
  • 1 packet rapid rise yeast
  • 1/2 cup warm water (105 to 115 degrees F.)
  • 3 cups flour (3 cups in the beginning and add more if needed)
  • 1/2 cup brown sugar
  • 1 cup (8 oz) Pumpkin (organic canned pumpkin from Trader Joe’s)
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1 tablespoon pumpkin spice
  • 1/2 cup crushed walnuts
  • 1 cup candied walnuts (¼ cup sugar + 1 ½ tbs vegan or regular butter)
  • Agave + Oil mixture (for glaze)
  • Egg Replacement Ingredients:
  • 5 tablespoons veggie oil
  • 3 tablespoons warm water
  • 2 teaspoons baking powder


  1. Empty your yeast packet along with a pinch of sugar into a small bowl. Pour 1/2 cup warm water over top and stir lightly.
  2. Let the mixture rest for 5 minutes or so until bubbly and creamy. After that, add 2 tablespoons of coconut oil to the yeast mix in the same small bowl.
  3. In a large bowl, combine 3 cups of flour, 1 teaspoon salt, ½ cup brown sugar, 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp allspice, 1 tbs pumpkin spice, and half your crushed (very finely crushed) walnuts,
  4. Egg replacement time: In a small bowl, whisk together 5 tablespoons veggie oil, 3 tablespoons warm water and 2 teaspoons baking powder (it will fizz). Then, pour into your yeast bowl.
  5. Add the yeast/egg replacement mixture to your bowl of dry ingredients, and add 1 cup of pumpkin, stirring as you pour.
  6. Start stirring and kneading. This is a really sticky dough! You can add in up to about 1 cup of flour here for easier handling, but be careful not to put too much in, or else it’ll get too dense. Mix until it’s smooth-ish!
  7. Drop your ball of dough into a lightly oiled bowl, cover with a damp cloth, and set in a warm place for 2 hours so it can rise.
  8. About half an hour before your bread is done rising, caramelize your crushed walnuts in a pan with a couple tablespoons of butter or vegan butter, and ¼ cup sugar. Heat a medium nonstick skillet over medium heat, add 1 cup crushed walnuts, 1/4 cup granulated sugar and 1 1/2 Tbsp butter. Heat over medium heat for 5 minutes, stirring frequently so it doesn't burn, and once you take them out, make sure to separate them quickly onto a sheet of parchment paper or else they’ll stick to each other.
  9. Transfer your now double the size ball of dough onto a lightly floured surface. Knead out most the big air bubbles, and divide into even pieces. Roll them out into strands, and pull open the center like challah-ditches, stuff those bad boys with your candied walnuts, seal em up, and braid!
  10. Place your braided dough onto a foil lined baking sheet that has been lightly spritzed with nonstick spray, cover with the damp cloth again, and let it rise another 45 minutes-hour.
  11. Preheat your oven to 350 degrees F.
  12. Mix 1:1 agave and oil in a cup, and use a pastry brush to glaze the top of your challah, and sprinkle with crumbs from your caramelized walnuts bake for approximately 30 minutes depending on your oven.
  13. Set your challah on a cooling rack and allow it to cool for as long as your self control allows.
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