Name: Vegan Pumpkin Challah Bread
Prep time: 31 min
Cook time: 73 min
Total time: 105 min
Yield: 12 servings
Ingredients: 1 cup warm water ((not hot)); 0.25 cup cane sugar; 2.25 tsp instant yeast ((1 package = 2.25 tsp)); 0.5 cup pumpkin puree ((sub with white or sweet potato)); 2 tsp vanilla; 4 cups bread flour (divided (can use all-purpose)); 1.5 tsp salt; 1.5 tsp pumpkin pie spice; 0.25 cup plant butter; 1 tbsp maple syrup; 1 tbsp plant based milk; 0.5 cup plant butter (room temperature); 0.25 cup maple syrup; 0.25 cup powdered sugar; 1 tsp ground cinnamon; 0.25 tsp salt

Instructions

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1

In a stand mixer bowl (or a large bowl), add the warm water (1 cup), cane sugar (0.25 cup), and instant yeast (2.25 tsp). Mix. Let sit for 5 minutes. Add in pumpkin puree (0.5 cup) and vanilla (2 tsp). Combine again.
2

Turn stand mixer to low. Add bread flour (2 cups) (first half), salt (1.5 tsp) and pumpkin pie spice (1.5 tsp). When almost combined, add bread flour (1 cup) (next quarter) and combine again.
3

Switch to a dough hook. Add the remaining bread flour (1 cup) and mix just until combined. Add in plant butter (0.25 cup) 1 tablespoon at a time, mixing completely after each.
4

Knead for 8-10 minutes on medium speed or until the dough pulls away from the bowl and is slightly sticky but not clinging to your hands.
5

Spray a clean bowl, form the dough into a ball and place it inside. Cover with a towel or plastic wrap. Let rise for 60-90 minutes in a warm, draft-free place until doubled.
6

Punch down the dough. Let it rise again for 40-60 minutes until risen.
7

Uncover, punch down again, and remove the dough. Cut it into 4 equal pieces for one large round bread or 8 pieces for two rounds. Use a scale for accuracy if possible.
8

Roll each section into a 16 inch log, tapering the ends.
9

To braid the challah: place two logs vertically next to each other. Weave the remaining two logs horizontally over and under the vertical strands, forming a plus sign with no space between logs.
10

For each vertical and horizontal log, cross the piece on the left over the piece on the right, ensuring no space remains. Repeat in the opposite direction. Continue until no dough is left to cross, then pinch the ends closed and tuck them under the loaf.
11

Lay the braided bread on a parchment-lined baking sheet. Cover and let rise for 35-40 minutes. Preheat the oven to 375 degrees F (190 degrees C) during this time.
12

15 minutes before baking, whisk together the maple syrup (1 tbsp) and plant based milk (1 tbsp) to make the simple syrup. Brush this mixture over the risen dough.
13

Bake for 35-40 minutes. Remove from oven and serve.
14

For optional cinnamon maple butter: Combine plant butter (0.5 cup) (room temperature), maple syrup (0.25 cup), powdered sugar (0.25 cup), ground cinnamon (1 tsp), and salt (0.25 tsp) in a bowl. Beat with an electric mixer until combined. Spread on cooled bread as desired.