Pumpkin Challah Bread

I used to be able to pick up some Challah bread from my local farmers market every few weeks from one of my favorite bakers, Rob at Arising Dough. Unfortunately, he moved to another Farmers Market over a year ago and I regrettably I haven't made it over to visit his new market. (sigh.) In addition to his delicious sourdough bread, Rob makes Challah bread in all sorts of flavors and one of my favorite's is his Fall Spices Challah. It is absolutely divine. I came across this Pumpkin Challah bread recipe and it reminded me of his amazing bread and I decided to give it a try. The added pumpkin puree makes this already soft bread extra moist and soft but still dense enough to hold up to butter and jam or even soaking overnight in eggs and cream to make the most amazing French Toast. I personally like it with butter and a sprinkle of cinnamon sugar and a cup of coffee, but I also made some curried croutons with it to top salads and soups! Absolutely perfect, but next time, I'll forgo bread making and go get the original from Arising Dough. Happy Holidays!

Pumpkin Challah Bread

Recipe from Taste of Home Pumpkin Cookbook

1 pkg (1/4oz.) active dry yeast
3 T warm water (110-115 degrees)
1/2 cup canned pumpkin
1 large egg
2 T brown sugar
2 T softened butter
1 t. pumpkin pie spice
1/2 t. salt
2-2 1/2 cups bread flour

Egg wash
1 egg + 1 T water

In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin. egg. brown sugar, pie spice, salt, yeast mixture and 1 cup flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. It will be a bit sticky.

Turn dough on a floured surface and knead dough until smooth and elastic, about 6-8 minutes. 
Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled. About an hour. 

Punch down dough. Turn onto a lightly floured surface, divide into thirds. Roll each into a 16-inch rope.  PLace ropes on a parchment-lined cookie sheet and braid. 

Pinch ends to seal and tuck under. Cover with a kitchen towel;let rise in a warm place until almost doubled, about 45 minutes. 

Preheat oven to 350 degrees.
Prepare egg wash by mixing water and egg in a small bowl. Brush over loaf. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

Other recipes to try:

Garlic Cheese Bread

French Bread

Pumpkin Crumb Muffins