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

If you enjoyed this recipe, be sure to check out our:

For more great recipes, visit Create With Joy – Recipes.

Copyright © 2015 by Create With Joy. All Rights Reserved.
If you see this content posted elsewhere, please contact the site owner.
Thank you for helping to prevent content theft!

98 Responses to “Pumpkin Babka”

Read below or add a comment...

  1. Kelly Cox says:

    Yum! I just made pumpkin cheesecake muffins last weekend. This is right up my alley!

  2. What a fabulous autumn treat! Your Pumpkin Babka looks so delicious and I love how it can be used in other recipes as well. Thank you so much for being a part of the Hearth and Soul hop.

  3. Ms Orange says:

    Pumpkin is my fav!! I don’t eat sugar, carbs or cream but I am sure there is a way to make it with some substitutes. Beautiful!

  4. Kelsie says:

    Well doesn’t this just look amazing?! Thanks for sharing! Yum.

  5. Teresa says:

    I’ve never heard of pumpkin babka, but it looks yummy. Also like the fact that you can make multiple items out of it. Great time and ingredient saver!

  6. This looks fabulous! Thank you for linking up at the Creative K Kids’ Tasty Tuesdays! It’s great to party with you! I have pinned all your posts to our Tasty Tuesdays Pinterest Board! I hope to see you again this week! xo

  7. Oh my goodness, this looks so yummy! I love pumpkin-flavored anything, and fall is my favorite holiday almost for this reason alone! I hope to try this recipe super soon!

  8. 204 Park says:

    Oh my gosh YUM! You had me at pumpkin 😉 haha

  9. Erin says:

    Those pictures look so delicious! Could you please just move in next door to me and let me sample all of your recipes? 🙂 This looks like comfort food at its finest, and I could use a piece right now. 🙂 XOXO, Erin

  10. I hardly ever bake, but looking at this scrumptious-ness I want to! Thank you for sharing!

  11. This looks really good. Thanks for your sharing.

  12. Autumn says:

    This looks like a delicious recipe!! I have never heard of this type of recipe before, but it sounds like one I should try 🙂

  13. Though that does look amazing, and you make it look so easy… I am not a fan of pumpkin (anything – lattes, muffins, cupcakes, cookies). Great pictures!

  14. Beth F
    Twitter: BethFishReads

    Ooooohhhh yummmm. Who doesn’t love a good babka and this one says FALL!

  15. swathi says:

    Delicious, thanks for sharing with Hearth and soul blog hop. pinning and tweeting.

  16. Miz Helen says:

    Your Pumpkin Babka looks amazing! Hope you are having a great weekend and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  17. Wow! I’ve never heard of babka but it looks wonderful. Pinning and checking out your French toast recipe too.

  18. Barrie says:

    Looks amazing! I will have to try this one!

  19. Lisa Ehrman says:

    This looks rich and delicious! Thanks for the recipe and for hosting this great Party!

  20. Pumpkin Babka looks and sounds delectable! Thanks for sharing the recipe and the instructions on how to make it! Blessings, Janet

  21. I am going to make this for my guests the morning after Thanksgiving!

    Thanks for the recipe.

  22. Dara says:

    That looks so delicious! I haven’t had breakfast yet, and now I am starving! 😀

    I will be pinning this one to try out for sure.

  23. Your Pumpkin Babka looks amazing – perfect for Thanksgiving – and the step by step instructions make it look really do-able! Thank you so much for sharing with us at Hearth and Soul.

  24. Marilyn Lesniak says:

    Congratulations! Your post was my feature pick at #ThursdayFavoriteThings this week. Visit me at https://www.marilynstreats.com on thursday morning to see your feature! All hosts choose their own features from the comments left on their blog so be sure to return to my blog to see your feature. I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!

  25. ema says:

    I love this – and I have so many pumpkins too! Reminds me of my babcia’s baking.

Thanks for visiting Create With Joy! Your comments are greatly appreciated!


This site uses Akismet to reduce spam. Learn how your comment data is processed.