Gingerbread Challah Bread (Day Two of the 12 Days of Jolly Giveaways!)

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!

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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.

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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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Please note that some of the links below are affiliate links. If you make a purchase through one of these links, I will receive a small commission. Thank you for supporting Cake ‘n Knife!

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.

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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.

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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.

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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!

12 Days of Jolly Giveaways on Cake 'n Knife! | #christmas #giveaway #sponsored

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

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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!

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This Recipe’s Must Haves

Pin this Gingerbread Challah Bread recipe for later!

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Gingerbread Challah Bread

Yield: Makes 1 loaf

Prep Time:20 minutes

Cook Time:30 minutes

Total Time:50 minutes + 1 1/2 hours to rise

The flavors and spice you love in gingerbread, now making an appearance in challah (my favorite homemade bread). While it might look intimidating to make, it really couldn't be easier to pull together for the holiday season!


  • 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
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. After the filling is spread, roll up the dough into a long log. Repeat with other two pieces of dough.
  6. 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.
  7. Cover with a linen cloth and let rise for 30 minutes.
  8. Preheat oven to 375 degrees.
  9. 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.
  10. Bake for 30 minutes. Serve warm.

1. Enter the giveaway through the Rafflecopter widget below. Everyone gets a free entry! You can enter multiple times by following and sharing on social media. (If you’ve followed in the past, that counts! Just enter the information as prompted.) All entries will be verified. No purchase is necessary to win.
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.

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a Rafflecopter giveaway


52 Responses to “Gingerbread Challah Bread (Day Two of the 12 Days of Jolly Giveaways!)”

  1. Lisa Babs — December 1, 2017 at 7:32 am (#)

    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.

  2. Denise E — December 1, 2017 at 7:50 am (#)

    I’m excited to try all of them….but chocolate first!

  3. Kayley — December 1, 2017 at 8:21 am (#)

    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.

  4. Lisa Walker — December 1, 2017 at 8:31 am (#)

    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!

  5. Jeffrey — December 1, 2017 at 8:42 am (#)

    I love Vanilla Extract and would love to try their Coffee Extract!

  6. Kim Merselis — December 1, 2017 at 8:47 am (#)

    Would love to try out the Orange Blossom in my baking

  7. Erin Ellis — December 1, 2017 at 9:34 am (#)

    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!

  8. Dee Johnson — December 1, 2017 at 10:17 am (#)

    I would love to try their Madagascar extract.

  9. carol clark — December 1, 2017 at 11:24 am (#)

    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

  10. Lindsey Lynch — December 1, 2017 at 12:00 pm (#)

    I would love to try the vanilla extract!

  11. crystal allen — December 1, 2017 at 12:04 pm (#)

    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 🙂

  12. judith — December 1, 2017 at 12:11 pm (#)

    orange extract for cinnamon cranberry orange challah!

  13. Grace — December 1, 2017 at 12:29 pm (#)

    I’ve always been curious about rose water!

  14. William — December 1, 2017 at 1:02 pm (#)

    I would want to experiment with the Madagascar Bourbon Pure Vanilla Bean Paste first!

  15. Diana — December 1, 2017 at 1:16 pm (#)

    I’d love to use the peppermint extract for chocolate cookies

  16. Tim — December 1, 2017 at 2:36 pm (#)

    I would like to try the peppermint extract to make mint chocolate chip cookies.

  17. Jen — December 1, 2017 at 4:26 pm (#)

    I would try the Madagascar Bourbon Pure Vanilla Sugar and the almond extract first in some cookie recipes.

  18. Jillian Too — December 1, 2017 at 6:08 pm (#)

    I’d love to use the Madagascar Bourbon Pure Vanilla Extract for French toast.

  19. Julie Terry — December 1, 2017 at 6:51 pm (#)

    I would love to use the peppermint in my chocolate peppermint cake.

  20. miranda — December 1, 2017 at 8:05 pm (#)

    I would use the vanilla for chocolate chip cookies

  21. Cindy A. — December 1, 2017 at 9:03 pm (#)

    I would try the Pure Peppermint Extract first.

  22. gary — December 1, 2017 at 9:10 pm (#)

    I would use peppermint extract for peppermint bark

  23. bill — December 1, 2017 at 9:16 pm (#)

    The vanilla would be great in my oatmeal

  24. Michele Cupp — December 1, 2017 at 9:28 pm (#)

    I would love to try the Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract

  25. Brenda Haines — December 1, 2017 at 9:38 pm (#)

    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!

  26. Margot C — December 1, 2017 at 9:38 pm (#)

    The Nielsen-Massey Vanillas, Pure Vanilla Bean Paste seems like it would be very useful to me.

  27. Denise M — December 1, 2017 at 10:08 pm (#)

    The peppermint extract would be perfect for the holidays

  28. Laura S — December 1, 2017 at 10:27 pm (#)

    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!!

  29. Angela Hendricks — December 2, 2017 at 8:50 am (#)

    I would love the peppermint abstract! I love peppermint especially with anything chocolate flavored.

  30. Karen D — December 2, 2017 at 9:29 am (#)

    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.

  31. Karen D — December 2, 2017 at 9:35 am (#)

    Link to follow Nielsen-Massey on twitter doesn’t work, but I do follow them.

  32. Melissa Storms — December 2, 2017 at 9:55 am (#)

    The Madagascar Bourbon Pure Vanilla Bean Paste and the coffee extract just sound like they need to be combined in a recipe.

  33. Hawk — December 2, 2017 at 1:46 pm (#)

    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.

  34. manda — December 2, 2017 at 1:51 pm (#)

    The Bourbon paste!

  35. Tracie Cooper — December 2, 2017 at 2:14 pm (#)

    I would love to try the Madagascar Vanilla Bourbon flavor.

  36. Pingback: Gingerbread Challah BreadFollow for recipesGet your FoodFfs… – Viralpics

  37. Juanita May — December 2, 2017 at 3:14 pm (#)

    The Orange Extract would be amazing in my baked goods.

  38. Jennifer Wright — December 2, 2017 at 6:24 pm (#)

    I would try the Mexican Pure Vanilla Extract.

  39. Eileen Boyce — December 2, 2017 at 6:38 pm (#)

    I would try the vanilla first!

  40. meredith — December 2, 2017 at 7:08 pm (#)

    I think I would be able to play with the Pure Vanilla Bean Paste

  41. Saundra Bowers — December 2, 2017 at 7:34 pm (#)

    The pure vanilla extract is the one I`d use first.

  42. Kelly D — December 3, 2017 at 5:37 am (#)

    I would like the Tahitian
    Pure Vanilla Extract.

  43. Christine Kennedy — December 3, 2017 at 9:02 am (#)

    I would try the chocolate first. It’s my first love!

  44. Barbara — December 3, 2017 at 10:32 am (#)

    I’d love to use the Tahitian vanilla!

  45. Holly Thomas — December 3, 2017 at 3:57 pm (#)

    Nielsen-Massey Vanilla Extract, Madagascar is what I would like to try.

  46. Kim Henrichs — December 3, 2017 at 6:12 pm (#)

    I would really love to try out their coffee extract!!

  47. Susan Christy — December 3, 2017 at 9:18 pm (#)

    I’d like to try the coffee extract in my brownies.

  48. Julie R — December 4, 2017 at 3:39 pm (#)

    I would love to try the peppermint extract and use it for the peppermint chocolate Christmas cookies I make!

  49. Heather B — December 5, 2017 at 7:28 am (#)

    Definitely the Tahitian Pure Vanilla Extract.

  50. Christina Lengyel — December 5, 2017 at 9:53 am (#)

    Tahitian vanilla for me, as well. Thanks for the opportunity to win!

  51. Jenna @ A Savory Feast — December 5, 2017 at 10:25 am (#)

    I use vanilla all the time in my kitchen, so I would try that one first. This recipe looks so yummy!

  52. Jennifer S. — December 5, 2017 at 5:09 pm (#)

    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!

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