Fall is finally here! You can add to the lingering traces of cinnamon, pumpkins and apples in the crisp air by baking any of these fall-tastic challah recipes.
Even if you don’t like sweet potatoes, this recipe is still for you! This challah is sweet, succulent and spiced; the sweet potato is hardly distinguishable (if at all).
Show your support for the trans community! With Question 3 on the upcoming Massachusetts ballot, it’s a good time to remind everyone how authenticity brightens the world. So much color already exists in nature, so why not tap into it? This recipe uses ingredients like beet juice, turmeric, spinach and cooked blueberries to color the dough. Forget chemical dyes fraught with fake color and come as you are!
A treasure by challah guru Shannon Sarna, this pumpkin pie spiced rendition can be made with home-roasted pumpkin or store-bought purée and is filled with cinnamon, ginger, nutmeg and clove goodness.
This recipe is especially great from Rosh Hashanah through Christmas, thanks to its warm flavors and beautiful swirl. And it has apricot preserves and cardamom. Yum.
Topped with everything-bagel seasoning and white and black sesame seeds, this loaf further shows how delicious and versatile squash can be.
Eat this for breakfast, lunch, dinner, all snacks and, of course, as you walk through the crunchiest of leaves. Use any leftovers to make bomb French toast.
“Mini pumpkin clouds” stuffed with gooey chocolate? So much yes.