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freshly baked pumpkin spice babka loaf

Pumpkin Spice Babka Loaf

This pumpkin spice babka loaf is soft, swirled, and full of warm fall flavor. It’s a cozy bake that brings together tender dough and a sweet pumpkin filling. Perfect for breakfast, dessert, or sharing with friends.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: jeweish
Calories: 280
Ingredients Method Notes

Ingredients
  

Dough
  • 3 cups all-purpose flour
  • 2 ¼ tsp instant yeast
  • ¼ cup granulated sugar
  • ½ cup warm milk
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 6 tbsp unsalted butter softened
Pumpkin Spice Filling
  • 1 cup pumpkin purée
  • ⅓ cup brown sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • Pinch of cloves
  • 2 tbsp melted butter
Optional Add-Ins
  • ½ cup chopped dark chocolate
  • Flaky salt for a salted version

Method
 

Make the Dough
  1. Add warm milk and sugar to a bowl. Sprinkle the yeast over the top.
  2. Stir in the eggs, vanilla, salt, and flour. Mix until a rough dough forms.
  3. Add the softened butter and keep mixing or kneading until the dough feels smooth.
  4. Cover and let it rise for 1–2 hours, or until slightly puffy.
Make the Filling
  1. Stir the pumpkin purée, brown sugar, cinnamon, nutmeg, ginger, cloves, and melted butter.
  2. Mix until it becomes a thick, spreadable paste.
Roll and Fill
  1. Roll the dough into an 11x16 inch rectangle.
  2. Spread the pumpkin filling evenly over the dough.
Shape the Babka
  1. Roll the dough into a tight log starting from the long side.
  2. Slice the log lengthwise to expose the swirls.
  3. Twist the two long pieces together.
  4. Place the twist into a greased loaf pan.
Second Rise
  1. Let the shaped loaf rest for 45 minutes.
  2. It should look a little fuller than before, but it will not double in size.
Bake
  1. Preheat the oven to 350°F (175°C).
  2. Bake the loaf for 35–40 minutes.
  3. If the top browns too fast, place a piece of foil over it.
Glaze (Optional)
  1. Warm 2 tablespoons of honey and brush it over the hot loaf for a soft, shiny finish.

Notes

  • If your dough feels sticky, dust your hands or counter with a little flour.
  • Letting the dough rest in a warm spot helps it rise better.
  • The filling should be thick. If it seems loose, add a teaspoon of flour.
  • Babka tastes even better the next day once the flavors settle.