Make the Most of Autumn With This Vegan Apple Challah Bread
If you’re a vegan in desperate knead of some challah, looking to bake a difference by consuming less animal-derived products, or just excited for the challah-days, this is the vegan challah recipe for you!
It’s light and fluffy on the inside with a crisp, glossy crust on the outside. Thanks to a pinch of turmeric powder, it also has the vibrant golden hue of the classic challah we all know and love without the use of any egg yolks.
Plus, every bite of this challah is filled with a gooey, decadent dose of Adamah’s Apple Butter, which is made from organic apples at Isabella Freedman Jewish Retreat Center (and tastes like a spreadable version of fall). And with the onset of autumn amongst us, now is the perfect time to eat seasonally by indulging in apple-flavored everything.
But if you’re more of a pumpkin spice-and-everything-nice kind of person, a pumpkin butter like this one from Trader Joe’s would also be a lovely, autumnal alternative.
Challah makes a beautifully braided addition to any Thanksgiving table (even if it comes out lopsided like mine), as well as a delicious breakfast when paired with a warm beverage to dunk it in. This recipe can easily be adapted for any season by swapping the apple butter for any spread you like, or by omitting it entirely for more traditional challah.
Hope you'll loaf every bite!
Vegan Apple Butter Challah Bread
- Prep Time: 3 hrs
- Cook Time: 40 mins
- Total Time: 3 hrs 40 mins
- Servings: 1
- 3 – 3 ¼ cups unbleached all-purpose flour
- 1/4 cup sugar
- 1 envelope instant yeast about 2 ¼ teaspoons
- 1 ¼ tsp salt
- 1/4 tsp turmeric
- 4 tbsp vegetable oil or refined coconut melted
- 1/2 cup plus 1 Tbsp warm water
- 1 tbsp maple syrup or agave nectar
- A few tablespoons apple butter