DIRECTIONS

1. Empty your yeast packet into a small bowl. Add a pinch of sugar and then pour 1/2 cup warm water over top and stir lightly. Let the mixture rest for 5 minutes or so until bubbly and creamy.
2. Egg replacement time: In a small bowl, whisk together 5 tablespoons veggie oil, 3 tablespoons warm water and 2 teaspoons baking powder (it will fizz). 
3. In a large bowl, combine 3 1/2 cups of flour, 1 teaspoon salt, ¾ cup sugar, and all your spices. Whisk well.
4. In a larger bowl, combine all wet ingredients (your yeast mixture, your egg replacement mixture, and your pumpkin puree). 
5. Add the liquid mixtures to your bowl of dry ingredients, stirring as you pour.
6. Mix dough with a spatula or wooden spoon, then get in there with your hands and knead until smooth. Warning: it will be sticky!  You can add up to 1 ½ cup additional flour to make it easier to handle, but embrace the stickiness. 
7. Coat the inside of a big bowl lightly with oil and drop your ball of dough inside.
8. Cover with a damp cloth, and let rise on the counter (or in your oven that's not on) for 2-3 hours.
9. After rising, your dough should be about double in size, dump it out onto a lightly floured surface.
10. Gently knead the dough to get out any big air bubbles, then braid as desired.
11. Place your braided dough onto a lightly greased and foil-lined baking sheet.
12. Cover with damp cloth and let rise 45 more minutes.
13. Preheat your oven to 325 degrees, and toss that bad boy inside for 26-35 minutes (depending on the oven).
14. Once it is evenly golden brown on top, take your challah out of the oven, place on a cooling rack, let it cool, then put it in your face! 

EAT. MORE. CHALLAH!