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+ servings
babka on cooling rack tray with whole spice, a knife, a jar of pumpkin butter, stack of plates, and flowers behind

Spiced Pumpkin Butter Babka

Prep Time: 25 minutes
Cook Time: 15 minutes
Proofing Time: 2 hours 30 minutes
Total Time: 3 hours 10 minutes
Author: Traci
The perfect bake for Fall! This Spiced Pumpkin Butter Babka is perfectly sweet, light, fluffy, pumpkin-y, and just melt-in-your-mouth delicious!


  • 2 ⅛ cups all purpose flour
  • ¼ cup sugar
  • 1 teaspoon salt
  • 2 teaspoons instant yeast
  • ½ cup whole milk
  • 6 Tablespoons unsalted butter
  • 1 large egg
  • ½ cup spiced pumpkin butter


  • In the bowl of a stand mixer fitted with a dough hook, mix flour, sugar, salt, and yeast.
  • Combine butter and milk in a small sauce pan.
  • Heat over low heat, stirring occasionally, until butter melts and temperature is between 120 degrees F and 130 degrees F.
  • With mixer running, pour milk mixture into flour mixture.
  • As it starts to mix in, add egg.
  • Increase speed and knead for 8-10 minutes until dough is smooth and elastic.
  • Place in a lidded container that has been sprayed with cooking spray.
  • Allow to rise for 45 minutes to 1 hour, until doubled in bulk.
  • Spray two 7-inch loaf pans with baking spray. Set aside.
  • Turn dough onto floured surface.
  • Roll into a 12"x18" rectangle.
  • Spread with pumpkin butter.
  • Beginning with the long side, roll dough jellyroll-style.
  • Cut roll in half.
  • Working with 1 half at a time, cut roll in two with a sharp pair of scissors.
  • Braid dough, filling side up and place in prepared pan.
  • Repeat with second roll.
  • Cover the pans with plastic wrap.
  • Allow to rise for 1 - 1 1/2 hours, until doubled in bulk.
  • While dough is rising, preheat oven to 400 degrees F.
  • Bake for 15 minutes, or until golden brown and cooked through.


  • If you over heat the milk, don't add it to the dry ingredients! Let it cool to 120-130 degrees before pouring it into the mixer.
  • Be sure to check your yeast and make sure that it's in-date.
  • Store-bought pumpkin butter can be used in place of homemade.
  • This recipe makes two small loaves!


Serving: 1slice | Calories: 133kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 172mg | Potassium: 59mg | Fiber: 2g | Sugar: 4g | Vitamin A: 861IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg