Pumpkin Harvest Challah Bread

There are two versions of this bread: one uses maple syrup, cranberries and pepitas. The other contains molasses, raisins, and pecans. Your choice which one you like better!

Add maple syrup (or molasses), water (make sure it’s warm!), and yeast into a large bowl. Whisk together and let stand for 10 minutes until you see foam.

Then stir in pumpkin puree, salt, and spices. Add three cups of the flour and mix until well incorporated. Add remaining flour, a little at a time, until dough is only slightly sticky to the touch. Stir in dried cranberries and pepitas (or raisins and pecans).

Sprinkle counter with flour and plop the dough onto it. Knead, adding flour as needed, until the dough is smooth. Roll into a ball, place in a lightly greased bowl, cover, and let rise two hours, or until doubled in size. (Note: I let mine rise overnight in the fridge. In the morning, I took it out, punched it down, let it come to room tempeture and rise for 30 minutes.)

After it has risen, punch down dough and turn out onto flour-covered counter. Divide dough in half; set one half aside. For each half, divide into three approximately equal pieces.

Form pieces into long snakelike strands, about 12 inches long. Braid together the 3 strands and tuck both ends under the loaf. Carefully place it onto a greased or covered with parchment paper baking sheet. Repeat for remaining dough. Cover and let rise until doubled, about 30 minutes.

Preheat oven to 350 degrees F. If using a baking stone, start your preheat when you begin the second rise. Beat egg and brush over the bread. Put loaves into the preheated oven and bake for 40 to 50 minutes, until tops are golden brown.