About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  1. Emily says

    This looks beautiful! I can’t wait to try it! I love the way the one in your picture looks and I checked out your instructions on braiding challah so hopefully mine can look like yours – did you use the 4 strand or 6 strand braid for this loaf?

  2. Michael says

    5 stars
    This recipe is amazing and so easy to follow. The flavor of this bread is excellent: I think it has a perfect blend of sweetness and spices. This was actually my first time making bread from scratch and I think it turned out really well. I was happy that the recipe makes two loaves because by the time I got to the second loaf my challah braiding skills had already improved, thanks to the link to the challah braiding instructions. My success with this recipe has inspired me to try more and make pumpkin challah again soon. Thank you!

  3. Jessica says

    4 stars
    I halved the recipe and doubled the spice, worked out perfectly. If you are making the full recipe, I highly recommend quadrupling the spice measurements. A pinch of cloves and 1/4 tsp of ginger for 2 entire loaves of bread is not enough, may as well leave them out.

  4. Debra says

    Hi Tori, last week I stumbled on to your site. That was a lucky day for me. I made several of your receipts and for Rosh Shana. I made your: Brisket with a twist of adding beer & onion soup mix and teaspoon of sugar and lots of veggies with small multi colored potties & onions and it came out a 10. I also made your honey apple cake (fantastic), I made the honey butter I put into my home made round braided challah ( thank you for how to do that).( I used the butter and left over challah for french toast today )The jeweled black rice salad. And to top it off I made the apple honey challah which will be a staple in our home. I use a bread machine and the first time I made it, it came out to sticky and I didn’t know what to do, so I threw it away and make my usual challah bread and rolled it out and put the cut apples mixed with honey and cinnamon and it came out perfect. I’m planning on making more of your receipts for Yom Kippur. But not sure which ones so many to choose from but…for sure the shawarma. My question is how do I convert the ratio of liquid with the pumpkin puree for my 2lb bread maker?
    I would like to make this for Yom Kippur and the coming fall holidays.
    Thank you
    Debra Kamerinr

    • Tori Avey says

      Hi Debra! So glad to hear you enjoyed the recipes and that you had a nice holiday. I wish I could help on the bread machine, but I don’t own one, have only used one a few times in my life, and I don’t want to steer you wrong! If you read through the comments you may find someone has tried this and shared their method, often readers will report back on things like this. Wish I could help more! Shana tova.

  5. Monika says

    5 stars
    We really enjoyed this pumpkin challah (especially with honey butter)! I halved the recipe and used a stand mixer. It was fantastic and a real conversation piece! Thank you for the recipe and your easy to follow braiding instructions.

  6. Sarah says

    5 stars
    Made my first attempt at Challah today – (braiding & all), and very happy with how it turned out! Nearly too pretty to eat 😉 I got a bit nervous, as I only had a small can of pumpkin, so was a bit short, but added in a Tbsp or so of butter, and it’s turned out tender, sweet, and so so beautiful! Easy enough to make with toddler help, but super special. The rating stars aren’t working for me, but a 5 for sure. Will be making this again!

    • Tori Avey says

      Hi Sarah! Star rating came through. 🙂 Can you let me know what browser you’re on, so I can see what kind of error it’s showing you? Glad you enjoyed the challah!

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