Pumpkin Babka


Pumpkin Babka Recipe

To celebrate the arrival of Autumn, I’d like to share an amazing recipe with you! How would you like to delight your friends and family with homemade Pumpkin Babka?

This recipe is designed for you to create three mouth-watering loaves! Share one loaf with your family – use the second loaf to create our award-winning Pumpkin French Toast Casserole Recipe – and share the third loaf with a friend!

Pumpkin Babka Dough Ingredients

1 ½ Cups Warm Milk, 110 Degrees
2 (1/4 Ounce Each) Packages Active Dry Yeast
3/4 Cups Plus A Pinch Of Sugar
3 Whole Large Eggs, Room Temperature
2 Large Egg Yolks, Room Temperature
6 Cups All-Purpose Flour, Plus More For Work Surface
1 Cup (2 Sticks) Unsalted Butter, Cut Into 1-Inch Pieces, Room Temperature*
1 Teaspoon Salt
1 Tablespoon Heavy Cream

*You will also need additional butter for the bowl and the loaf pans.

The Ingredients and Instructions for the Pumpkin Filling and Streusel are included after the Pumpkin Babka Dough Instructions.

This recipe makes three loaves of Pumpkin Babka and tastes amazing in our award-winning Pumpkin French Toast Casserole!

Pumpkin French Toast

Pumpkin Babka Dough Instructions

1. Pour warm milk into a small bowl. Sprinkle yeast and pinch of sugar over milk. Mix them together, then let the yeast mixture stand until foamy, about 5 minutes.

2. In a bowl, whisk together the sugar, 2 eggs, and egg yolks. Add the egg mixture to the yeast mixture, and whisk to combine.

3. In the bowl of an electric mixer fitted with the paddle attachment, combine flour and salt. Add the egg mixture, and beat on low speed until almost all the flour is incorporated, about 30 seconds.

4. Change to the dough hook. Add butter, and beat until the flour mixture and butter are completely incorporated, and a smooth, soft dough that’s slightly sticky when squeezed is formed, about 10 minutes.

5. Turn the dough out onto a lightly floured surface, and knead a few turns until smooth. Butter a large bowl. Place dough in bowl, and turn to coat. Cover tightly with plastic wrap.

6. Set aside in a warm place to rise until doubled in size, about 1 hour.

7. Create the Pumpkin Filling (see Separate Instructions. below).

8. Generously butter three 9×5 inch loaf pans. Beat the remaining egg with 1 tablespoon cream; set egg wash aside.

Egg Wash

9. Punch back the dough, and transfer it to a clean surface. Let it rest for 5 minutes.

Risen Babka Dough

Cut into 3 equal pieces. Keep 2 pieces covered with plastic wrap while working with the remaining piece. On a generously floured surface, roll dough out into a 16-inch square approximately 1/8 inch thick.

10. Brush the edges with reserved egg wash. Set aside 6 tablespoons of the Pumpkin filling. Spread 1/3 of the remaining pumpkin filling evenly over dough, leaving a 1/4-inch border. Refresh egg wash if needed.

Spread Filling

11. Roll the dough up tightly like a jelly roll. Pinch ends together to seal.

Rolled Like Jelly Roll

Twist 5 or 6 turns.

Twist 5 Or 6 Turns

Brush top of roll with egg wash. Carefully spread 2 tablespoons filling over the left half of the roll, being careful not to let mixture slide off. Fold right half of the roll over onto the coated left half. Fold ends under and pinch to seal.

Fold In Half And Seal

12. Twist roll 2 turns, and fit into prepared pan. Repeat with the remaining 2 pieces of dough and remaining filling.

In Bread Pans with Egg Wash

13. Create the Streusel (see Separate Instructions).

14. Heat the oven to 350 degrees. Brush the top of each loaf with egg wash. Crumble 1/3 of streusel topping over each loaf. Loosely cover each pan with plastic wrap, and let stand in a warm place 20 to 30 minutes.

15. Bake the loaves, rotating halfway through, until golden, about 55 minutes.

16. Lower the oven temperature to 325 degrees and bake until babkas are deep golden, 15 to 20 minutes more.

Baked Pumpkin Babka

Remove from oven, and transfer to wire racks until completely cool.

Pumpkin Babka Filling Ingredients (Step 7)

Filling Instructions - Pumpkin Filling

1 1/2 Cups Packed Brown Sugar
1 1/2 Cups Pumpkin Puree
1 1/4 Cups (1 1/2 Sticks) Unsalted Butter, Softened
1 1/2 Teaspoon Nutmeg
1 Tablespoon Cinnamon
3 Cups Finally Chopped Pecans, Toasted

Pumpkin Babka Filling Instructions (Step 7)

1. Toast The Pecans: Place pecans in a Calphalon Everyday Pan. Toast the pecans over medium heat, stirring constantly until there is a strong nutty aroma in the air – 5 minutes or less. Remove from the pan and set aside to cool.

Toasted Pecans

2. Combine the following pumpkin ingredients in a 6 x 10 casserole (flat bottom) dish: Brown Sugar, Cinnamon, Nutmeg, and Pumpkin Puree. Stir until smooth.

3. Cut in softened butter with 2 pastry knives.

4. Stir in the pecans.

Stresusel Ingredients (Step 13)

Stresuel Topping On Pumpkin Babka - With Struesel Pre-Cooked

1 2/3 Cups Confectioners’ Sugar
1 1/3 Cups All-Purpose Flour
12 Tablespoons (1 ½ Sticks) Unsalted Butter, Room Temperature

Stresusel Instructions (Step 13)

1. In a large bowl, combine the sugar, flour, and butter.
2. Using a fork, stir until fully combined with clumps ranging in size from crumbs to 1 inch.

Recipe Resources

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102 Responses to “Pumpkin Babka”

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  1. Kitties Blue says:

    This looks so delicious, and I love, love anything pumpkin. The hubby is the bread baker, and I am printing this recipe and requesting he make this immediately. Thanks bunches for sharing. Hugs, Janet

  2. stevebethere says:

    I want some heheh! 🙂

  3. Oh my goodness this looks wonderful with the pecans and that topping, YUM, I love things that are crunchy!! Very interesting “twist”! I want some please.

    Have a great week!

  4. Melissa B says:

    Sounds delicious! =)

  5. I don’t think I’ve ever had any sort of babka before, and I know I’ve never made it. This looks so delicious, though, I just might have to try. Thanks for sharing the recipe! 🙂

  6. AnnMarie says:

    Wow, does this look good! Saving this for a rainy day when I have lots of time to bake!

  7. Rachel G says:

    Is this sweet bread a cuisine from a particular geographic reason? It looks tasty, but the name intrigues me, I’ve never heard of anything called “babka” before.

    • According to Wikipedia, there are two types of Babka – a Christian version and a Jewish version – that derive from various parts of Europe. This type of Babka – the one that I am familiar with – is the Jewish variety. IF you look it up on Wikipedia, you’ll find some info on the etymology of the word – and, for fun, go to You Tube and do a search on “Seinfeld Babka” for a fun clip on the famous “Babka” episode! 🙂

  8. andi says:

    it’s almost 7AM here – is it too early for my mouth to be watering? 😀

  9. Just Plain Marie says:

    That looks good. I wonder how it would work with other squash? My “pumpkin” plant turned out to be a mislabeled (and now VERY prolific) acorn squash.

  10. Chicki says:

    Oh my goodness! This looks absolutely delicious! I bet it made the whole house smell wonderful! I would definitely look to try to make this one day!

  11. Wow, that looks mouth watering! I’ve never hear of babka before – I’ll give it a try! The french toast idea sounds great too.

  12. Amanda says:

    This looks like a yummy fall treat! I don’t care for pumpkin much (*gasp!* I know…) but my husband loves it! I’ll have to try it out and see what he thinks!

  13. Alexandrea says:

    Thanks for sharing this recipe- it looks DELICIOUS! I have got to try this one- especially since now it’s the first day of fall!

  14. Wendy says:

    This looks so yummy! My family is gluten free, and I haven’t experimented much with making breads or cakes gluten free, but I think I may try this one! We love anything pumpkin flavored. Thanks for sharing. 🙂

  15. Allison says:

    That looks totally amazing and delicious! I’m going to add it to my “I need to make this now” list. Thanks for sharing the recipe!

  16. Kelly says:

    I LOVE everything pumpkin! I cannot wait to try this! Definitely pinning for later! Thanks for sharing!

  17. What a unique and yummy looking recipe! I’m pinning it to share with others.

  18. Melissa says:

    This looks wonderful & I love the step by step instructions with photos! This may be something I plan to bake with my children during school one day! Thanks for sharing!

  19. Anne-Marie says:

    This look yummy! Now to carve out time to make it. 🙂

  20. Georgia Lynne says:

    I love anything pumpkin, so I can’t wait to try your yummy sounding recipe. I also checked out your arts & crafts pages and enjoyed them very much.

  21. This looks absolutely delicious! I’ve never heard of babka before. I bet that that French Toast you make with this is exquisite.

  22. I have warm memories associated with Babka. My grandma made it all the time. She made it in many different flavors and it was always delicious.

  23. This recipe sounds yummy. I’m not a fan of pumpkin–can I swap with sweet potatoes? Also, I’m currently studying, Taming the 2-do List and thoroughly enjoying it.

  24. Linda says:

    Pinned to Pumpkin Recipes Board. Looks yummy. Linda @Crafts a la mode

  25. Shani says:

    I love pumpkin recipes! Pumpkin food reminds me so much of my favorite time of year. Thank you for sharing this yummy looking recipe.

  26. Deanna says:

    This sounds amazing! Definitely will try!

  27. Jeanie Erwin says:

    This sounds so yummy that I am setting aside my blogging RIGHT NOW to go to the sore to get the ingredients! Welcome Fall! Yay!

  28. Yummy! I’m not a big pumpkin eater, but I do love pumpkin bread. I’m going to have to give this a try, thank you for sharing the recipe.

  29. Michanda says:

    Receive looks so delish! Thanks for sharing.

  30. Wow, looks amazing! I am so hungry right now!! This will go onto my must do for fall!

  31. Robin says:

    That looks amazing! And with your many pictures, I could almost smell it. We love all things pumpkin here [eating a pumpkin chocolate chip muffin right now!] so I’ll give this a try. Thanks!

  32. Mary says:

    Looks yummy. I am a vegan but am always looking for recipe to make vegan.

  33. Erlene says:

    That looks amazing! I have a weakness for all things carbs, so this is something I would devour.

  34. Cindy Magee says:

    This makes me tempted to try pumpkin again! 🙂

  35. Oh my, this looks amazing!!!! I would be very joyful eating it! 😉 Also checking out your french toast recipe!

  36. Tiki says:

    Looks delicious! I have a low carb pumpkin recipe that I need to post. The funny thing is that I just started to like the taste of pumpkin a few years ago.

  37. Maureen says:

    My mouth is watering! Will be pinning this for sure. I had never heard of Babka before. It looks amazing!

  38. I don’t love pumpkin but this looks so delicious!! I wonder if I could substitute something else for the pumpkin (like apples) might be worth a try!

  39. Brian@The Results Guy says:

    Sounds yummy already. I am on my way to the grocery store right now. I will nicely copy your directions to avoid the usual disaster 🙂

  40. Riva Sue says:

    Like Kittie Blues, my guy does the cooking. He will be getting a copy of this recipe. With Halloween & Thanksgiving on the horizon he has been warned that I am looking for pumpkin tummies.

  41. Renee says:

    This looks soooo good and just in time for fall. Fall is my favorite time of the year and recipes like this are one reason why!

  42. Oh yum! This looks so incredible! Pinned and tweeted. We love partying with you and we appreciate you stopping by! Please take a minute to stop by next week, so we can pin and tweet your new creation. The party starts on Monday at 7 pm! Have a great Monday! Lou Lou Girls

  43. Kayla Shown-Dean says:

    mmmmMMMhhhh. I love anything pumpkin! I’ll have to try this. Thanks for doing step-by-step pictures as well. That really helps people that don’t cook like me.

  44. Katy says:

    This looks amazing! With the nuts, the streusel, the yumminess! Something I’m going to have to try when we get back home.
    Thank you for sharing your recipe!

  45. Trudie says:

    Wow, looks super yummy!!

  46. Jeremy says:

    I dont know what babka is but this sure does sound and look good. This would be great for a fall family gathering.

  47. Aly says:

    Are you kidding?? This looks UHHH-MAZING


  1. […] twist, I substituted the store-brought French bread used in the original recipe with our Homemade Pumpkin Babka Recipe. This enabled me to incorporate the wonderful flavors of pumpkin and pecans into the bread itself. […]

  2. Blogelina Commentathon – Group C | Blogelina says:

    […] http://www.create-with-joy.com/2015/09/pumpkin-babka.html/ (moderator) […]

  3. […] I’m also ringing in Autumn with everyone’s favorite flavor sensation – Pumpkin! Delight your family with our fabulous Pumpkin Babka! […]

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