Archive for November, 2010

Pumpkin Challah Bread

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I just can’t get enough pumpkin right now! I’m thinking about bringing this bread to Thanksgiving dinner with my family, what do you think? The leftovers will make delicious pumpkin challah french toast the next morning.

This recipe comes out slightly more dense than a typical challah.  My bread making skills are still in the early stages and I’ve made this recipe several times now with slight adjustments each time.  I’m open to suggestions on how to lighten it up.  It’s an exact replica of our school recipe, which was as perfect as any challah you’d find in a bakery.  The only differences here are the pumpkin puree, an additional cup of flour to compensate for the puree, and some spices.  Perhaps I need more yeast to offset the additional flour?  The dough certainly rises normally.

The first time I made this bread I was underwhelmed with the pumpkin flavor.  I’m used to the flavor of my pumpkin pie, soup and ravioli.  Once you add flour, the flavor intensity just isn’t the same.  I decided to try adding Pumpkin Powderand it worked great!  It’s certainly not essential to the recipe, but it really adds a great flavor.  I highly recommend it.

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