Spiced Pumpkin Butter Babka

If there’s anything that truly screams Fall, it’s pumpkin! Therefore, I can’t think of a better way to kick off the unofficial start of the season with this Spiced Pumpkin Butter Babka. This perfectly sweet, fluffy sweet dough is made with simple ingredients, and a touch of vanilla extract to give the dough a delicious, but simple flavor. Then, it’s spiced up with the warming flavors of Fall! Pumpkin, cinnamon, nutmeg, ginger, cloves, brown sugar…When baked together, it creates the perfect Fall treat! This perfectly sweet and spiced up version of babka is seriously SO delicious. Perfect for baking on chilly September days while cozied up inside!

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

→ This post is also available as a Web Story: Pumpkin Babka

About The Recipe

Even though Friday’s can often be a bit jam packed, we decided to help slow things down and little more exciting (and delicious) with this homemade pumpkin babka! I promise that this isn’t your average loaf.

And, I know that there are probably millions of babka recipes out there, so before my mom and I started testing this recipe, we started to really think about what we could do to make this really special… Well, with freshly made pumpkin butter sitting in our fridge, it just seemed like the perfect thing!

So, we are finally sharing our first ever babka recipe. And let me be honest, I couldn’t be more excited because this delicious loaf is the perfect way to celebrate the Fall season! It’s light, fluffy, sweet, pumpkin-y, and just SO. GOOD.

pumpkin butter babka on small serving tray with two slices laying in front

We have been wanting to make a babka recipe for a little over a year and a half now, but we always kept finding other things we wanted to make just a little more…because – well, we weren’t exactly sure what a babka was until recently!

But after some research and a bit of recipe resting, we finally came up with the perfect pumpkin babka recipe!

And let me tell you, eating this with an extra smear of pumpkin butter for breakfast is the perfect way to start of your Fall mornings. It’s so easy, delicious, and oh so very pretty…with very little effort! SO. GOOD.

Equipment Needed

Ingredients

  • All-Purpose Flour
  • Sugar
  • Salt
  • Instant Yeast
  • Whole Milk
  • Unsalted Butter
  • Egg
  • Spiced Pumpkin Butter
flour, yeast, milk, butter, pumpkin butter, egg, sugar, and salt on marble counter

Instructions

In the bowl of a stand mixer fitted with a dough hook, mix flour, sugar, salt, and yeast.

Combine the butter and milk in a small sauce pan. Heat over low heat, stirring occasionally, until butter melts and temperature is between 120 degrees and 130 degrees.

With mixer running, pour milk mixture into flour mixture.

melted butter mixture being poured into mixer

As the butter/milk mixture starts to mix in, add the egg. Increase speed and knead for 8-10 minutes until dough is smooth and elastic.

Place the dough in a lidded container that has been sprayed with cooking spray. Allow to rise for 45 minutes to 1 hour, until doubled in bulk.

Turn the dough out onto a floured surface. Roll into a 12 by 18 inch rectangle.

Spread the pumpkin butter across the dough.

Roll the dough longways. Slice the roll in half. Then, working with 1 half at a time, cut the roll in two with a sharp pair of scissors. Braid the dough by twisting the two halves around each other. Place in a prepared loaf pan. Repeat with other half of the dough.

Cover both of the pans with plastic wrap. Allow to rise for 1 – 1 1/2 hours, or until doubled in bulk.

Bake for 15 minutes, or until golden brown and cooked through.

baked babka in loaf pan on marble counter

Let cool in the pan before turning out and serving.

Braiding Tips & Tricks

This is actually one of the easiest braids I’ve ever done, but I know it can be a little intimidating! So, here are a few tips to get you the best looking babka!

  1. Don’t over think it. Honestly, the best way to get those beautiful layers! It’s really just a simple twist .
  2. Hold the dough. Gently, hold one end of the dough before you start braiding.
  3. Fold over – Not under. Since you’re only working with two pieces, you don’t have to worry about remembering the pattern and going under with certain pieces. All you have to do is place the half on the right over the piece on the left, continuing this until the braid is done! Simple!
  4. Don’t apply too much pressure. If you hold onto the dough too tightly, you’ll not only ruin the layers, but the filling will spill out! So, be careful when handling the dough!
slices of babka on serving tray with whole spices, a knife, more slices around, and a jar of pumpkin butter

Store-Bought or Homemade Pumpkin Butter?

While we highly recommend making your own pumpkin butter, you can definitely use your favorite store-bought brand! We just loved the simplicity of making our own…plus, it really makes the kitchen smell AMAZING!

Sweet Dough Troubleshooting

My dough didn’t rise in the times stated in the recipe: The recipe card/post states the times it took our dough to rise. We are in Texas, so it tends to be a bit warmer here and doughs might take less time to rise. I promise there’s nothing wrong with the dough! Just let it do its thing.

My dough isn’t rising at all: So, if you’re absolutely sure the dough isn’t rising, it could be a few things. Is your yeast in-date? If not, then you need to get new yeast and try again. If it is, did you check the temperature of the butter/milk mixture? If the mixture over 120-130 degrees, it’ll kill your yeast! Be sure to have a thermometer on hand.

My dough isn’t smooth after kneading: Sometimes, it takes a little bit of time to get the dough smooth. Just keep kneading and it’ll smoothen out.

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How To Store

Once the loaves have baked and cooled, you can store them in either the fridge or the freezer! Just remember if you freeze them, be sure to get the loaf out early enough so it can come to room temperature.

pumpkin babka with slice laying in front with jar of dried wheat and a stack of plates behind

Expert Tips

  • 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!

When you make this Spiced Pumpkin Butter Babka, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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

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!
5 from 1 vote
Prep Time 25 mins
Cook Time 15 mins
Proofing Time 2 hrs 30 mins
Total Time 3 hrs 10 mins
Course Breakfast
Cuisine American
Servings 16
Calories 133 kcal

Ingredients
 

  • 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

Instructions

  • 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 and 130 degrees.
  • 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.
  • Bake for 15 minutes, or until golden brown and cooked through.

Notes

  • 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!
 

Nutrition

Serving: 1sliceCalories: 133kcalCarbohydrates: 19gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 24mgSodium: 172mgPotassium: 59mgFiber: 2gSugar: 4gVitamin A: 861IUVitamin C: 1mgCalcium: 18mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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