Challah bread is by far my favorite kind of bread to bake. It is so delicious. It has a moist crumb that is amazing hot out of the oven! It also reminds me of home. My mom could whip up a mean Challah loaf in no time. It fills your house with the most warm wonderful aroma that just feels like fall.
I have the fall bug pretty fierce. We sat out on our porch last night and rocked on our rocking chairs and watched a rainstorm as it rolled in. It was a scene straight out of little house on the prairie. Ha ha ha. It absolutely poured rain this morning and I found myself grinning ear to ear. A thought flew into my head… I wish I could open up the main level of my house and let it wash away all the construction dust and leave my kitchen remodel finished and sparkling… In my dreams…
I am so excited for fall food! I had to make a loaf of bread (no matter the state of my unorganized makeshift kitchen). I ended up at my Aunt Diane’s house and we baked bread like there was no tomorrow. We made 8 loaves of bread in different varieties. Cinnamon Swirl and Pumpkin Ginger. They were both knock your socks off delicious!!! Today I am going to share with you the Pumpking Ginger (since it was so fun and different). Diane and I concocted this recipe as a spin-off of our family recipe for basic Challah Braided Bread.
One of the benefits of our Challah Bread recipe is that it is so quick to make! It is a single rise recipe and the rising time is usually only a hour and a half (as long as you let your bread rise in a mildly warm place). I rarely have time for a double rise bread recipe, unless I plan to be home tending to it all day. Sometimes that is fine, but if you are hankering for some fresh bread and don’t have all the time in the world, this is the bread for you! There are so many possibilities to adapt this recipe into all kinds of different flavors. I love versatile recipes!
So, embrace fall this week and whip up a batch of this Pumpkin Ginger Challah Bread! Your family will swoon over the smell of your house. I think I am responsible for the consumption of at least an entite loaf of this goodness, and I don’t regret one bite!
- 4½ cups unbleached bread flour
- 2 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon ground cloves
- ⅓ cup granulated sugar
- 1½ teaspoons salt
- 1 tablespoon dry instant yeast
- 1⅔ cups pumpkin puree
- 2 eggs
- ¼ cup melted butter
- For Topping:
- 3 tablespoons melted butter
- 1 tablespoon candied ginger, minced
- 1 tablespoon raw sugar crystals (like Demerara Sugar)
- 1 teaspoon ground cinnamon
- Mix together 2 cups flour, ground cinnamon, ground ginger, ground cloves, granulated sugar, salt and yeast in a bowl.
- In an electric mixer (Bosch, Kitchenaid) add pumpkin puree, eggs and melted butter. Pulse a few times until combined.
- Add Dry ingredients, mixing on low speed. Mix until combined.
- Add remaining flour while mixing on low speed. Add flour ½ cup at a time until dough pulls away from the sides and is moist but not sticky. Increase speed to medium when the motor begins to bear down.
- Cover mixer with lid and mix dough for 10 minutes on medium speed.
- Remove dough from mixer and divide into two equal parts. Cut each half into thirds.
- Braid dough. Pinch ends together and tuck the ends under.
- Brush melted butter on the top of the dough braids.
- Mix together the candied (minced) ginger, sugar crystals and cinnamon. Sprinkle each loaf heavily.
- Preheat oven to 375 degrees.
- Place the two braided challah bread loaves onto a lined baking sheet. Cover with bread cloth.
- Allow bread to rise until doubled (1-1½ hours). Make sure to place dough in a relatively warm place to rise.
- Bake at 375 degrees for 20-25 minutes. Bread is done when the top of the loaf is golden brown and sounds hollow when tapped.
Thanks for visiting me today! I hope you make some time to celebrate the begining of Fall with this yummy Challah Bread recipe!