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    Pumpkin Challah Bread (for bread machine)

    This bread is heavenly fresh from the oven, so bake it right before you plan to serve it.


    Note: To assure Kosher status prepare recipe to meet Kosher guidelines. 


    • 1/2 cup warm water (100°-110°)
    • 1 egg yolk (reserve the white)
    • 1/4 cup egg substitute
    • 1 teaspoon salt
    • 1 tablespoon canola oil
    • 2 tablespoons honey
    • 1 cup canned pumpkin
    • 2 teaspoons pumpkin pie spice
    • 2 cups whole-wheat flour


    Step 1
    Add ingredients to bread machine pan in order recommended by manufacturer.
    Step 2
    Set bread machine to DOUGH cycle (1 hour, 40 minutes) and press START. After 5 minutes, if the dough appears too stiff, add a tablespoon of low-fat milk or water.
    Step 3
     When dough is ready, divide into three equal sections and roll each into a rope about 18 inches long. Line the ropes up, side by side, on a nonstick jellyroll pan coated with canola cooking spray. Squeeze the three rope ends together at one end. Braid the ropes, then squeeze the other ends together, too.
    Step 4
     Preheat oven to 350°F. Set pan near the oven while it is preheating to help the bread rise (cover the bread with a kitchen towel if desired). While waiting, whisk the egg white with 2 teaspoons water.
    Step 5
    When bread is doubled in size (about 1 hour), gently brush the egg white on top of the bread and bake until golden brown (40-50 minutes). Let cool about 5 minutes before slicing with serrated knife.

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