Gingerbread Challah Bread is my favorite mashup of holiday flavors, all in one beautifully swirled loaf of bread. The classic spices in gingerbread cookies are what make up the heavenly swirl and the fluffy homemade challah will melt in your mouth. ‘Tis the season for baking and indulgence!
Disclosure: This post is sponsored by Nielsen-Massey Vanillas! As always, all opinions and recipe are my own. Thanks for supporting the brands that support Cake ‘n Knife!
This challah is by far one of the best I’ve ever made, or eaten.
I know that’s a pretty big and bold statement to open with, but dangggggggg is this bread amazing.
It’s light and fluffy, it’s buttery, and it’s filled with those classic spices that you find in gingerbread, giving it that unique swirl and a flavor that you have to taste to believe.
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I grew up in a household that was half Jewish and half Catholic. That meant that as a child I was pretty spoiled considering I would celebrate all the Jewish holidays and all the Catholic holidays…
Of course, that was like a gold mine to a child who hasn’t fully grasped the weight behind the holidays and only knowing that it meant presents, lights, candles, and tons of food.
Challah happens to be one of my favorite traditions from the Jewish side of my family. We never went through the effort of making it at home, but we seemed to have it around a lot. It’s light and buttery flavor is something I remember diving into with a zest for life (I am addicted to bread after all).
I’ve taken to making more things from scratch lately, and this challah is the direct product of that. It might seem a little intimidating, but honestly, it’s a lot easier than you would think! While it is a little time-consuming to let the dough rise a couple of times, the effort is well worth it.
I mean, just look at that gorgeous swirl!
That swirl right there is busting with amazing bold flavors, including my new favorite vanilla extract to work with… Nielsen Massey’s Tahitian Pure Vanilla Extract.
The flavor in this particular pure vanilla extract is quite lovely. It’s made from hand-selected beans cultivated in Tahiti and it’s made for any baking you have on your holiday list. It’s floral, fruity and brings out the depth of the spices in the gingerbread swirl, enhancing it to a point of indulgent deliciousness.
Plus it’s delicate enough not to completely overpower the other flavors in play here!
Have a baker in your life you want to shop for? Here’s my baking favorites gift guide!
THIS GIVEAWAY IS NOW CLOSED.
You might have seen that I have a special promotion going on in December… It’s the 12 Days of Jolly Giveaways! I kicked off Day One on Monday (you still have another day to enter, so grab the link in my roundup below!). To go along with this incredible Gingerbread Challah Bread, I have a HUGE giveaway for all of you flavor fanatics out there. 🙂
Day One – Red Wine Slow Cooker Short Rib Ragu
Day Two – Gingerbread Challah Bread
Nielsen-Massey Vanillas is giving one lucky reader a RIDICULOUSLY amazing spread of their products! It’s the perfect package for anyone looking to amp up their holiday baking or if you simply want to experiment with flavor extracts in your savory holiday meals. Here’s exactly what they are giving away:
- 2 oz Madagascar Bourbon Pure Vanilla Extract
- 4 oz Madagascar Bourbon Pure Vanilla Bean Paste
- 7.5 oz Madagascar Bourbon Pure Vanilla Sugar
- 2 oz Pure Almond Extract
- 2 oz Pure Peppermint Extract
- 2 oz Pure Lemon Extract
- 2 oz Pure Orange Extract
- 2 oz Pure Chocolate Extract
- 2 oz Pure Coffee Extract
- 2 oz Orange Blossom Water
- 2 oz Rose Water
Scroll below the recipe to enter for your chance to win!
This Recipe’s Must Haves
- Nielsen-Massey Vanillas Tahitian Pure Vanilla Extract. to give you the best, purest flavor possible for your filling!
- Sur La Table Marble Pastry Board and Fox Run Marble Rolling Pin and Base to help you with rolling out the dough.
- Stainless Steel Mixing Bowls
- Copper Measuring Spoons (because they are just too cute aren’t they?)
and 
to help you with rolling out the dough.
Pin this Gingerbread Challah Bread recipe for later!
Gingerbread Challah Bread
ingredients
- DOUGH
- 3 1/2 cups flour
- 2 eggs
- 2 1/2 tsp active dry yeast
- 3 1/2 Tbsp honey
- 1/3 cup olive oil
- 1 tsp salt
- 2/3 cup warm water
- FILLING
- 1/3 cup vegetable oil
- 2 tsp cinnamon
- 1 tsp ground nutmeg
- 2 tsp ground allspice
- 1 tsp ground ginger
- 2 tsp Nielsen-Massey Tahitian Pure Vanilla Extract
- 2/3 cup brown sugar
- Pinch of salt
- 1 egg lightly beaten
instructions
- Add flour to a clean, flat work surface. Make a well in the center of the flour. Add eggs, yeast, honey, olive oil, salt, and half the warm water to the well in the middle of the flour. Gently begin to mix together the dough. As the dough comes together, make another well in the center and add the remaining warm water.
- Continue to mix the dough until it forms a ball. Knead dough on a clean work surface for 5 to 7 minutes. Cover with a linen cloth and let rise for 1 hour.
- In a small bowl, whisk together filling ingredients vegetable oil, cinnamon, ground nutmeg, ground allspice, ground ginger, Nielsen-Massey Tahitian Vanilla Extract, brown sugar and salt. Set aside.
- Once the dough has risen, divide dough into thirds. Roll out each third of dough into a long thin rectangle. Spread one third of the filling on top of each piece of dough.
- After the filling is spread, roll up the dough into a long log. Repeat with other two pieces of dough.
- Place the logs of dough in three rows next to each other. Start the braid in the middle of the dough, alternating down one side, then repeating the braiding process with the other side.
- Cover with a linen cloth and let rise for 30 minutes.
- Preheat oven to 375 degrees.
- Brush the top and sides of the challah loaf with beaten egg. Place loaf on a baking sheet lined with a silicon mat or parchment paper.
- Bake for 30 minutes. Serve warm.
2. The giveaway is open until Tuesday, December 5th at 11:59 p.m. CST. One winner will be chosen at random and e-mailed within 48 hours. Winners must claim prize within 48 hours of initial contact. The retail value of the prize is approximately $140. Prizes listed above are the only ones available.
3. Open to U.S. residents over the age of 18 years old with a valid shipping address only.
Lisa Babs says
Well at first I was going to say “Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract”, but I learned that it wasn’t I thought. It is just from the beans the originated on the Bourbon Island of Madagascar. No bourbon flavor or goodness at all. And since I’d be bummed every time I use it, I guess I’ll go with the Tahitian.
Now, I don’t really know the difference of these vanilla beans (not yet anyways). BUT I bet all of their extracts would be better than the generic on I get at the grocery store and I’d love to try them and broaden my horizons.
Denise E says
I’m excited to try all of them….but chocolate first!
Kayley says
I’d probably try vanilla first since I tend to use it the most, but I think that almond and lemon would also be candidates.
Lisa Walker says
I would definitely try the Madagascar Bourbon Pure Vanilla Bean Paste first because I have never had an opportunity to use it and I’m sure the flavor would be amazing!
Jeffrey says
I love Vanilla Extract and would love to try their Coffee Extract!
Kim Merselis says
Would love to try out the Orange Blossom in my baking
Erin Ellis says
Wow! They all look amazing! I would say the Orange Extract first so that I can add it to my holiday quick breads. Thank you!
Dee Johnson says
I would love to try their Madagascar extract.
carol clark says
2 oz Madagascar Bourbon Pure Vanilla Extract i want to see how much of a difference it will make and the peppermint to make some cookies
Lindsey Lynch says
I would love to try the vanilla extract!
crystal allen says
I would love to try the 2 oz Madagascar Bourbon Pure Vanilla Extract. I have so many recipes that call for vanilla and this would be amazing to have on hand.
This sounds so warm and inviting! I bet your home smelled wonderful as it was baking! Save me a piece please 🙂
judith says
orange extract for cinnamon cranberry orange challah!
Grace says
I’ve always been curious about rose water!
William says
I would want to experiment with the Madagascar Bourbon Pure Vanilla Bean Paste first!
Diana says
I’d love to use the peppermint extract for chocolate cookies
Tim says
I would like to try the peppermint extract to make mint chocolate chip cookies.
Jen says
I would try the Madagascar Bourbon Pure Vanilla Sugar and the almond extract first in some cookie recipes.
Jillian Too says
I’d love to use the Madagascar Bourbon Pure Vanilla Extract for French toast.
Julie Terry says
I would love to use the peppermint in my chocolate peppermint cake.
miranda says
I would use the vanilla for chocolate chip cookies
Cindy A. says
I would try the Pure Peppermint Extract first.
gary says
I would use peppermint extract for peppermint bark
bill says
The vanilla would be great in my oatmeal
Michele Cupp says
I would love to try the Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
Brenda Haines says
I would try the orange extract first. I want to make some orange cranberry cinnamon rolls I have been thinking up. Thanks for the chance!
Margot C says
The Nielsen-Massey Vanillas, Pure Vanilla Bean Paste seems like it would be very useful to me.
Denise M says
The peppermint extract would be perfect for the holidays
Laura S says
Lemon, Peppermint and Almond!!! Those are my three favorite, and I just cannot decide between them, I would also love to try the Rose water, I never have tried any before and it sounds amazing!!
Angela Hendricks says
I would love the peppermint abstract! I love peppermint especially with anything chocolate flavored.
Karen D says
I want to try the Tahitian extract. I’ve only used Madagascar in the past, but since it’s your new favorite, I’d like to try it.
Karen D says
Link to follow Nielsen-Massey on twitter doesn’t work, but I do follow them.
Melissa Storms says
The Madagascar Bourbon Pure Vanilla Bean Paste and the coffee extract just sound like they need to be combined in a recipe.
Hawk says
I’m super excited about the Madagascar Bourbon Pure Vanilla Bean Paste, but the Vanilla Sugar is also exciting! I have a European recipe that calls for some from a European-only brand and I haven’t gotten around to importing any yet.
manda says
The Bourbon paste!
Tracie Cooper says
I would love to try the Madagascar Vanilla Bourbon flavor.
Juanita May says
The Orange Extract would be amazing in my baked goods.
Jennifer Wright says
I would try the Mexican Pure Vanilla Extract.
Eileen Boyce says
I would try the vanilla first!
meredith says
I think I would be able to play with the Pure Vanilla Bean Paste
Saundra Bowers says
The pure vanilla extract is the one I`d use first.
Kelly D says
I would like the Tahitian
Pure Vanilla Extract.
Christine Kennedy says
I would try the chocolate first. It’s my first love!
Barbara says
I’d love to use the Tahitian vanilla!
Holly Thomas says
Nielsen-Massey Vanilla Extract, Madagascar is what I would like to try.
Kim Henrichs says
I would really love to try out their coffee extract!!
Susan Christy says
I’d like to try the coffee extract in my brownies.
Julie R says
I would love to try the peppermint extract and use it for the peppermint chocolate Christmas cookies I make!
Heather B says
Definitely the Tahitian Pure Vanilla Extract.
Christina Lengyel says
Tahitian vanilla for me, as well. Thanks for the opportunity to win!
Jenna @ A Savory Feast says
I use vanilla all the time in my kitchen, so I would try that one first. This recipe looks so yummy!
Jennifer S. says
Given the time of year, I’d have to say peppermint, since I use it a lot for holiday cookies and brownies. But I want to try the vanilla, too. Tahitian vanilla is the best! I had tenderloin in Bora Bora with a red wine vanilla sauce that I’m sad I can’t eat every time I think of it!