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Vegan Pumpkin Challah Bread

This vegan pumpkin challah is a delicious fall spin on a Jewish classic. Perfect for enjoying as is or even making french toast.
Course breads
Cuisine American
Keyword dairy free bread, dairy free recipes, vegan bread, vegan recipes
Prep Time 10 minutes
Cook Time 35 minutes
Rise Time 1 hour
Total Time 1 hour 45 minutes
Servings 12 slices
Calories 205kcal
Author LarishaBernard


For the simple syrup

For cinnamon maple butter (optional)


  • In a stand mixer bowl, with a paddle attachment, (or a large bowl) add the warm water, yeast, and sugar. Mix together. Let sit for 5 minutes. Add in pumpkin and vanilla. Combine again.
  • Turn stand mixer to low and add 2 cups of flour, salt and pumpkin pie spice. When almost all combined add 1 more cup of flour and combine again.
  • Switch to a dough hook and add 1 more cup of flour and mix just until combined. Add in butter 1 tablespoon at a time, mixing completely after each.
  • Let knead for 8-10 minutes on medium speed or until it doesn't stick to the bowl. It will pull away from the bowl. Still slightly sticky but not sticking to your hands.
  • Spray bowl, form into a ball and place ball inside. Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
  • Punch it down. Let rise again for 40-60 minutes until risen again.
  • Uncover, punch down again and take out. Cut dough into 4 equal pieces If one large round bread or 8 pieces if you want 2 rounds. Use a scale for accuracy if possible.
  • Roll each section into a 16 inch log, tappering the ends (making them smaller).
  • To braid your challah, place two logs vertically next to each other and weave remaining two logs horizontally over and under the vertical strands. You should have what looks like a plus sign and there should be zero space between the logs.
  • For each vertical and horizontal log, take the piece of the left and cross It over the piece on the right, again do not leave space between. Then, do the same thing but the opposite direction. Repeat until you have no more dough left to cross, then pinch the ends closed together and tuck under the loaf.
  • Lay braided bread on a parchment lined baking sheet. Cover for 35-40 minutes to rise. Preheat the oven while waiting to 375 degrees F.
  • 15 minutes before going into oven, make the simple syrup by adding the maple syrup and dairy free milk to a bowl and whisk. Once ready, brush the dough with the syrup simple mixture.
  • Bake for 35-40 minutes. Remove from oven and serve.

For cinnamon maple butter (optional)

  • Add all ingredients to a bowl, and beat together with a mixer. Spread on cooled bread as desired.


*See post for notes about Top 8 Allergy Free variation and more notes
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Does not included optional ingredients


Serving: 1slice | Calories: 205kcal | Carbohydrates: 37g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 326mg | Potassium: 77mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1770IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg