Pumpkin Spice Challah with Cinnamon Streusel

This pumpkin spice challah with cinnamon streusel is the perfect bread for cozy fall baking. Soft, rich, and beautifully aromatic, it combines the delicate sweetness of challah with warm seasonal flavors like pumpkin, cinnamon, and spice. Every slice feels comforting and nostalgic, making it ideal for chilly mornings, holiday gatherings, or quiet afternoons with a hot cup of coffee or tea.

The pumpkin in the dough adds not only beautiful golden color but also incredible softness and moisture to the bread. Combined with warm spices, it creates a loaf that tastes like autumn in every bite. The dough bakes up light and fluffy with a tender crumb that pulls apart beautifully, while the cinnamon streusel topping adds a delicious buttery crunch and extra layer of flavor.

One of the things I love most about this challah is how versatile it is. It tastes amazing simply on its own, but it also pairs wonderfully with cream cheese, butter, honey, or fruit preserves. Lightly toasted, the flavors become even richer and more fragrant.

This bread is also absolutely perfect for French toast. The soft texture and subtle sweetness soak up custard beautifully while still holding their structure during cooking. The cinnamon streusel creates slightly crisp caramelized edges that make the final result incredibly delicious and flavorful.

Beyond flavor, this loaf is visually stunning as well. The braided shape combined with the golden pumpkin dough and crumbly cinnamon topping makes it a beautiful centerpiece for fall tables, Thanksgiving brunches, or seasonal breakfasts.

Although challah may seem intimidating at first, the dough is surprisingly enjoyable to work with. Watching it rise and transform into a beautifully braided loaf is one of the most rewarding parts of the baking process.

Fresh from the oven, this pumpkin spice challah fills the entire kitchen with the irresistible aroma of cinnamon, butter, and warm spices. It’s the kind of homemade bread that instantly creates comfort and makes any fall day feel extra special.

The streusel topping adds wonderful texture contrast to the soft bread and creates a bakery-style finish that looks just as impressive as it tastes. Whether served warm for breakfast, shared during holiday dinners, or enjoyed as an afternoon snack, this challah always feels festive, comforting, and memorable. It’s a recipe that quickly becomes part of the fall baking tradition year after year.

Ingredients

Dough

• 350g bread flour 
• 150g canned pumpkin purée 
• 100g sweetened condensed milk 
• 1 large egg
• 50g soft butter 
• 6g salt (2%)
• 2 tsp pumpkin spice 
• 1tsp cinnamon
• 3g dry yeast 
• 20g water to dissolve yeast

Cinnamon Streusel 

• 1/3 cup brown sugar
• 1/4 cup flour
• 1tbs cinnamon 
• 2 tbs butter 
• 1/4 tsp salt 

Directions 

Dough

• 8 am mix pumpkin purée, condensed milk and an egg. 
• Dissolve dry yeast in water.
• Add pumpkin mixture and dissolved yeast with water to the flour.
• Mix dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.

• Add salt and spices, mix for a couple more minutes. The dough should form a ball.
• Add soft butter, mix for 10-15 more minutes until the dough is well incorporated and comes up together.
• Cover and let it proof for 3-4 hours at 76-80F/ 24-28C.

• The dough should become puffy and bigger.
• Divide the dough in 3 or 4 parts, roll it into a ropes and braid the way you like.
• Transfer challah on a tray covered with parchment paper, cover and let proof for about 2 hours until doubled.

• Meanwhile prepare the streusel by mixing all ingredients together in food processor on pulse setting to get wet sand consistency.
• Preheat the oven to 375F.
• Egg wash the challah, generously sprinkle cinnamon streusel on top.

• Bake for 25-28 min until golden brown.

Enjoy!

Pumpkin Spice Challah with Cinnamon Streusel

2323kcal

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Prep 30 minutes mins

Cook 28 minutes mins

Total 5 hours hrs 58 minutes mins

This pumpkin spice challah with cinnamon streusel brings comfort and coziness during cold fall days. It tastes great with cream cheese or as is. It is also perfect for French toast.

Servings 1 Large Braided Loaf

Cuisine Jewish

Ingredients

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The Pumpkin Enriched Dough

• ▢ 350 g Bread flour
• ▢ 150 g Canned pumpkin purée
• ▢ 100 g Sweetened condensed milk
• ▢ 1 Large egg
• ▢ 50 g Unsalted butter (softened completely to room temperature)
• ▢ 6 g Salt (2%)
• ▢ 2 tsp Pumpkin spice
• ▢ 1 tsp Cinnamon
• ▢ 3 g Dry yeast
• ▢ 20 g Water (Lukewarm, reserved strictly to dissolve the yeast)

The Crunchy Cinnamon Streusel

• ▢ 1/3 cup Brown sugar
• ▢ 1/4 cup Flour
• ▢ 1 tbsp Cinnamon
• ▢ 2 tbsp Cold butter
• ▢ 1/4 tsp salt

Equipment

• ▢
  Stand Mixer (Fitted with the dough hook attachment)
• ▢
  Baking Tray
• ▢
  Parchment Paper
• ▢
  Food Processor (Optional, for quick streusel blending)
• ▢
  Pastry Brush
• ▢
  Kitchen Scale

Method

Prevent Sleep ModePrevent Sleep Mode

Mechanical Kneading & Gluten Development

1. 8:00 AM: In a small cup, combine the 3g of dry yeast and 20g of lukewarm water. Stir gently and let it sit for a few minutes until completely dissolved.
2. In your stand mixer bowl, whisk together the 150g of pumpkin purée, 100g of sweetened condensed milk, and 1 large egg until uniform.
3. Pour the dissolved yeast mixture into the pumpkin wet base, then dump all 350g of bread flour directly on top.
4. Secure your dough hook. Mix on low speed for 2 to 3 minutes (or if using a KitchenAid mixer, run it on speed 3 for 3 to 4 minutes) until the ingredients combine into a rough dough.
5. Add the 6g of salt, 2 teaspoons of pumpkin spice, and 1 teaspoon of cinnamon to the bowl. Continue mixing for a couple of minutes until the dough naturally forms a clean ball around the hook.
6. Turn the mixer speed up to medium-high and begin dropping in the 50g of soft butter a tablespoon at a time. Knead intensely for 10 to 15 minutes. The dough will look messy at first but will soon incorporate completely, becoming smooth, elastic, and clearing the sides of the bowl.
7. Cover the bowl securely and let it proof for 3 to 4 hours in a warm, draft-free spot at 76–80°F (24–28°C) until the dough becomes puffy and noticeably bigger.

Braiding, Streusel Prep, and Final Rise

1. 8. 12:00 PM: Gently turn the puffy dough out onto a lightly floured surface. Divide it cleanly into 3 or 4 equal portions using a bench scraper.
2. 9. Roll each dough portion out into a long, smooth, uniform rope. Pinch the ropes together tightly at one end and braid them securely into your preferred 3-strand or 4-strand challah pattern.
3. 10. Carefully transfer the braided loaf onto a baking tray lined with parchment paper. Cover it loosely and let it proof on the counter for about 2 hours until it completely doubles in size.
4. 11. Prepare the Streusel: While the loaf undergoes its final rise, place the 1/3 cup of brown sugar, 1/4 cup of flour, 1 tablespoon of cinnamon, 2 tablespoons of cold butter, and 1/4 tsp of salt into a food processor. Process on the pulse setting a few times just until it breaks down into a wet sand consistency. (Alternatively, rub the cold butter into the dry mix with your fingertips).

The Egg Wash Finish & Baking

1. 12. Preheat your oven to 375°F (190°C).
2. 13. Prepare a quick egg wash (whisk an egg with a splash of water) and use a pastry brush to coat the exposed surfaces of the puffed challah gently.
3. 14. Generously sprinkle your prepared cinnamon streusel across the top of the egg-washed braid, ensuring it catches in the crevices.
4. 15. Slide the tray into the oven and bake at 375°F (190°C) for 25 to 28 minutes until the crust turns an even golden brown. Remove from the oven, let it cool slightly on a wire rack, and enjoy!

Nutrition

Calories2323kcalCarbohydrates333gProtein63gFat83gSaturated Fat48gPolyunsaturated Fat6gMonounsaturated Fat21gTrans Fat3gCholesterol375mgSodium817mgPotassium1295mgFiber19gSugar61gVitamin A25854IUVitamin C10mgCalcium557mgIron8mg

Notes

• The Condensed Milk Crumb Enhancement: Substituting standard sugar with 100g of sweetened condensed milk serves a highly technical role in this formula. The dairy sugars (lactose) and concentrated milk fats interfere with standard gluten development just enough to guarantee an incredibly tender, pillowy crumb that shreds like cotton candy when pulled apart.
• Managing Dough Hydration Variances: Canned pumpkin purée hydration levels can fluctuate significantly depending on the brand you purchase. If you notice your dough looks too sticky or refuses to pull away from the sides of your mixer bowl after 8 minutes of kneading with the butter, sprinkle in an extra tablespoon of bread flour to stabilize the structure.
• Securing the Braided Strands: When rolling your portioned dough into ropes, try to keep the thickness perfectly uniform from the center out to the tips. Once you finish braiding, always tuck the loose tail ends firmly underneath the loaf. This anchors the structure, preventing the braid from unravelling or twisting awkwardly on your tray as it experiences explosive oven spring.
• The No-Egg Modification Path: If you prefer to bake without eggs or have an allergy, you can still easily enjoy this seasonal loaf. Simply omit the single egg from the dough mixture completely. To compensate for the lost moisture, add an extra tablespoon of water or milk to your liquid mix, and substitute the final egg wash glaze with a thin brush of cream or maple syrup before applying the streusel.

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