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–+ servings
A sliced pumpkin challah on a cutting board.

Gluten Free Pumpkin Challah

Sandi Gaertner
A soft fluffy gluten free pumpkin challah that is full of fall flavors. It is easy to braid and work the dough as traditional challah or round challah!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Rise Time 1 hour
Total Time 1 hour 35 minutes
Course Gluten Free Bread Recipe
Cuisine American
Servings 12 slices
Calories 127 kcal

Ingredients
  

Yeast Mixture

  • 2 ½ teaspoons active dry yeast * see note
  • 2 tablespoons sugar
  • ¾ cup warm water 110º F

Bread Mix

  • 2 ½ cups gluten free flour blend * see note!
  • 1 teaspoon kosher salt
  • 1 large egg
  • ½ cup pumpkin puree
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice

Instructions
 

  • Preheat your oven to 200º F, then turn off the oven. This is where you will rise your dough.
  • Heat the water to 110º F in a glass dish. Add the sugar and stir to dissolve the sugar. Add the yeast. Let it sit for 5 minutes until it is bubbling.
  • Add the pumpkin, vanilla extract, butter, and egg to the bowl of a standing mixer. Attach the paddle attachment and mix for 30 seconds.
  • Pour in the yeast mixture and mix for 15 seconds.
  • Add in the flour, cinnamon, pumpkin pie spice, and salt. Mix on low speed, gradually increasing the speed as the dough forms.
  • You only get one rise, so you need to shape the bread.
  • NOTE: If you are not using the recommended flour, Authentic Foods Steve's GF Bread Flour, you will need to add more flour. For Cup4Cup you need an additional 1/4 cup of gluten free flour. I didn't test any other brands, so keep in mind you will need to add more if you used another flour.
  • Break the challah dough into three evenly sized balls. Roll each into a rope. They should all be the same length and thickness.
  • Place the ropes on a parchment-lined cookie sheet. Braid the three ropes crossing each over the other until you have a braided challah loaf.
  • Cover loosely with plastic wrap and put it into the oven to rise. Let the challah rise for one hour or until it doubles in size.
  • Remove the bread from the oven and remove the plastic wrap. Preheat the oven to 350º F. Bake the challah for 25-30 minutes. The actual baking time will vary depending on how thick the challah is.
  • Remove the challah and cool on a cooling rack.

Notes

  1. I highly encourage you to use Authentic Foods Steve's GF Bread Flour Blend. It is life changing. You can braid and work the dough as you would a gluten dough! If you can't use this, the only other flour blend I have tested is Cup4Cup. You need to add 1/4 cup of additional flour if you use Cup4Cup or other blends.
  2. If your flour blend doesn't have xanthan gum, add one teaspoon.
  3. Store the challah in an airtight container. It freezes really well too!

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1sliceCalories: 127kcalCarbohydrates: 22gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 19mgSodium: 202mgPotassium: 53mgFiber: 4gSugar: 3gVitamin A: 1668IUVitamin C: 0.5mgCalcium: 26mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.