Pumpkin And Cardamom Tsoureki Recipe

Oh my gosh, this pumpkin cardamom challah is everything I love about fall rolled into one beautiful, braided masterpiece! It’s the perfect blend of cozy spices and pumpkiny goodness, and the aroma it fills my kitchen with is simply irresistible.

I adore merging the cozy tastes of autumn in my Tsoureki with pumpkin and cardamom. The addition of pumpkin puree not only beautifully enriches the bread’s texture but also floods it with vitamin A in its bread.

I think the warm cardamom spice perfectly complements the pumpkin’s understated sweetness, while a hint of cinnamon adds deep flavor. And with 1/3 cup unsalted butter and 1/2 cup sugar, this bread feels indulgent but oh-so-balanced.

Ingredients

Pumpkin Puree – Moisture and natural sweetness in abundance.

Rich in fiber and vitamin A, the puree has few rivals when it comes to serving up nutrition.

All-Purpose Flour – The main source of carbohydrates; it provides structure and texture to the bread.

Essential for fermentation, the active dry yeast helps the bread rise and provides a light texture.

Sucrose – Adds sweetness, boosts yeast fermentation, and helps with browning.

Cardamom, ground – Adds a spicy-sweet, warm depth of flavor that’s highly aromatic.

Cinnamon – Provides a warm, sweet-spicy note, often associated with cardamom.

Richness and tenderness abound, enhancing the flavor and texture.

Ingredient Quantities

• 3 1/2 cups all-purpose flour
• 1/2 cup pumpkin puree
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/4 cup warm milk
• 1/2 cup sugar
• 2 large eggs
• 1/3 cup unsalted butter, melted
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 egg, beaten (for glaze)
• Sesame seeds or sliced almonds, for topping (optional)

Instructions

1. In a small bowl, combine the warm milk and yeast and set aside. After about 5-10 minutes, the mixture will be foamy and ready to use.

2. In a large mixing bowl, put together flour, sugar, cardamom, cinnamon, and salt. Mix evenly, then whisk.

3. In a separate bowl, combine the pumpkin puree, melted butter, vanilla extract, and eggs. Mix together until thoroughly blended.

4. Combine the wet ingredients with the yeast mixture, and stir to combine.

5. Slowly incorporate the wet mixture into the dry ingredients and combine until a dough forms.

6. On a floured surface, knead the dough for about 10 minutes until it is smooth and elastic. Or, use a stand mixer with a dough hook attachment and knead the dough in the mixer for about 10 minutes.

7. Put the dough in a bowl that has been lightly greased, and cover it with a clean kitchen towel. Find a warm spot for the dough to rise, and let it do just that for 1-2 hours. When you check back, you should see that it has roughly doubled in size.

8. Deflate the dough, then cut it into three equal pieces. Roll each piece into a rope about 16 inches long. Braid the three ropes together, pinch the ends, and you have a loaf of challah ready to rise.

9. Position the braided dough on a baking sheet that has been lined with parchment paper. Cover and allow it to rise once more for approximately 30-45 minutes.

10. The oven should be preheated to 350°F (175°C). A beaten egg should be used to brush the loaf, and if desired, the brush-stroked loaf can be sprinkled with either sesame seeds or sliced almonds. It should then be placed in the oven to bake for 25-30 minutes, until it has achieved a golden-brown hue. Once it has finished baking, the loaf should be allowed to cool on a wire rack for a length of time that is convenient for the person who will be slicing it.

Equipment Needed

1. Small bowl
2. Large mixing bowl
3. Separate medium bowl
4. Measuring cups
5. Measuring spoons
6. Whisk
7. Spoon or spatula for stirring
8. Stand mixer with dough hook attachment (optional)
9. Clean kitchen towel
10. Rolling pin (optional, for shaping)
11. Baking sheet
12. Parchment paper
13. Pastry brush
14. Wire rack
15. Knife or dough cutter

FAQ

• Can I use fresh pumpkin instead of canned pumpkin puree?Indeed, fresh pumpkin is usable. Just ensure it is cooked and pureed until smooth before application.
• What can I use instead of cardamom?If you lack cardamom, you can use a combination of cinnamon and nutmeg instead to keep the warmly spiced profile.
• Can I make this tsoureki ahead of time? Yes, after baking, you can store it tightly wrapped at room temperature for up to 3 days, or freeze it for longer storage.
• Is it necessary to use a glaze?You can skip the egg glaze if you want, but it does help to give the tsoureki a beautiful golden brown color and shine.
• Can I add nuts or raisins to the dough?Certainly! Incorporating either nuts or raisins can add another layer of flavor and texture to your tsoureki.
• How should I bake this if I don’t have a bread machine?No need for a machine; this recipe calls for traditional methods. You can mix the dough by hand or let a stand mixer with a dough hook do the work for you.
• What’s the best way to proof the dough?Let the dough rise in a warm, draft-free spot that is close to where you might be able to circulate more heat. The oven with just the light on can double as a rising box in place of your too-cool kitchen.

Substitutions and Variations

All-purpose flour: Substitute with whole wheat flour for a denser texture or a gluten-free flour blend for a gluten-free option.
Pumpkin puree: Substitute with sweet potato puree or butternut squash puree.
Instant yeast: Use for active dry yeast (reduce amount slightly) or fresh yeast (use about 0.6 ounces).
Replace warm milk with almond milk or soy milk for a non-dairy alternative.
Butter, unsalted: For a dairy-free alternative, use coconut oil or margarine.

Pro Tips

1. Temperature Matters for Yeast Activation Ensure the milk is warm, not hot, for yeast activation. A temperature around 110°F (43°C) is ideal—too hot can kill the yeast, while too cold won’t activate it effectively.

2. Optimal Kneading Technique If kneading by hand, use the heel of your hand to push the dough away, then fold it back over itself, rotating slightly each time. This helps develop the gluten structure for a better texture.

3. First Rise Location Find a consistently warm spot for the first rise, such as an oven with just the light on or a warm window ledge. If your kitchen is cold, you can heat your oven to 200°F (93°C), turn it off, and let the dough rise there with the door ajar.

4. Flavor Enhancement For a deeper flavor, consider letting the dough rise longer during the first rise or letting it rise in the refrigerator overnight. This slower fermentation develops more complex flavors.

5. Glazing Technique When brushing on the egg wash, ensure it’s applied evenly and generously. This not only gives a nice sheen but also promotes an even browning. For added flavor and texture, consider using a mix of sesame seeds and sliced almonds as a topping.