I always make pumpkin bread studded with chocolate chips each October, but it doesn’t have the same “wow” factor of this babka. The dough is moist and subtly spiced from the pumpkin and the addition of pumpkin pie spices. And the chocolate filling is plentiful, dark, and perfect with the pumpkin flavor. My husband, Paul, is a big Seinfeld fan, so when I was brainstorming a pumpkin-themed yeast bread, Elaine’s voice popped into my head from Seinfeld Episode 77 (“The Dinner Party) – “You can’t beat a babka!” Truth be told, I have never had a babka before! It’s been on my list ever since Elaine and Jerry discussed the merits of the chocolate babka versus the cinnamon babka, but I don’t happen to live in New York where I guess babka (which is sometimes also called a “krantz”) is more prevalent, probably because of a larger Jewish population. Fall is our favorite season for lots of reasons, but one is for all the delicious seasonal baked goods! Some of our other favorites are Glazed Apple Fritter Yeast Bread, Cranberry Orange Bread, and Pumpkin Chocolate Chip Bread!
What is a babka?
Babka is a traditional Jewish bread that originated in Poland and Ukraine. It is made from a soft, brioche-like dough made with butter and eggs, and typically filled with either chocolate or cinnamon filling. This version isn’t traditional by any means, but the twisting and braiding reminds me of challah bread, another one of my favorite Jewish bread recipes that we make often. You roll the dough up in a log, just like you would roll cinnamon rolls, except instead of slicing off rounds, you take a sharp knife or pizza cutter and slice the roll in half, right down the middle lengthwise. Then you twist the two strands around each other, keeping the cut side up so the ribbons of filling and dough are visible on top.
Recipe Ingredients
Pumpkin puree: Be sure to get regular pumpkin puree at the store, and not a can of pumpkin pie filling. Or better yet, use homemade pumpkin puree if you can get your hands on some sugar pumpkins! Chocolate: I use a combination of bittersweet chocolate and cocoa powder to get an intense layer of chocolate that goes well with the pumpkin without overpowering it. I particularly like Ghiradelli chocolate, but I also use Hershey’s, Rodelle, and Guittard and have good results with each. Pumpkin spices: Rather than using pumpkin pie spice, which I don’t usually keep in my spice cupboard thanks to limited space, I instead use a combination of cinnamon, nutmeg, ginger, cloves, and allspice. But you are welcome to replace them with an equal amount of pumpkin spice if you have it.
How to Make a Pumpkin Babka
Recipe Tips
Don’t rush the rise. This dough is weighed down by fat from the butter and eggs, as well as the addition of the pumpkin. You need to let it have enough time to rise so you get a nice texture when baked. Add a streusel: Apparently many babkas are topped with streusel. If you want to add a streusel topping, I recommend using the one from my pumpkin cream cheese muffins. Don’t stress over the swirls! Babka looks impressive and like it’s difficult to make, when it’s actually no harder (and maybe even easier) than making a batch of cinnamon rolls. Don’t underbake the bread: This bread can be a little harder to tell when it’s done because of the color of the dough. It should be a deep golden brown on top. But you can also use a digital thermometer to check the internal temperature of the loaf, which should be 185°F when it’s done.
More Pumpkin Recipes
Twice Glazed Pumpkin Scones Pumpkin Cupcakes with Cream Cheese Frosting Pumpkin Cream Cheese Muffins Pumpkin Cookies
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