Ingredients
Scale
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 cup whole milk, warmed to 110°F
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, softened
- 1/2 tsp salt
- 3/4 cup pumpkin puree (not pie filling)
- 1/2 cup brown sugar, packed
- 1 tbsp pumpkin pie spice
- 2 tbsp unsalted butter, melted
- 1/2 cup chopped pecans (optional)
- 1/4 cup water
- 1/4 cup granulated sugar
Instructions
- Combine the warm milk, sugar, and yeast in the bowl of a stand mixer. Let it sit for 5 to 10 minutes until it becomes foamy. Add the flour, eggs, and salt. Use the dough hook attachment on low speed until a shaggy dough forms. Gradually add the softened butter one tablespoon at a time, allowing each piece to incorporate before adding the next. Increase the speed to medium and knead for 8 to 10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- Lightly grease a large bowl with oil or cooking spray. Place the dough inside, cover it with a damp cloth or plastic wrap, and set it in a warm, draft-free spot. Let the dough rise for about 1.5 to 2 hours, or until it has doubled in size. While the dough rises, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, and melted butter in a medium bowl to create the filling.
- Punch down the risen dough to release the air. On a lightly floured surface, roll the dough out into a large rectangle, approximately 12×16 inches. Spread the pumpkin filling evenly over the surface, leaving a 1/2-inch border around the edges. Sprinkle the chopped pecans over the filling if you are using them. Starting from the long side, roll the dough tightly into a log, similar to a cinnamon roll.
- Use a sharp knife to cut the log in half lengthwise, exposing the beautiful internal layers. Turn the cut sides upward. Cross one half over the other in the middle, then continue twisting the pieces over each other toward both ends to create a two-strand braid. Carefully lift the braided dough and tuck it into a greased 9×5 inch loaf pan. Cover and let it rise again for another 45 to 60 minutes.
- Preheat your oven to 350°F (175°C). Bake the babka for 35 to 40 minutes, or until the top is deep golden brown and the internal temperature reaches 190°F. While the bread bakes, simmer the water and sugar for the syrup in a small saucepan until the sugar dissolves. As soon as the babka comes out of the oven, brush the warm syrup generously over the top. This gives the bread a professional shine and keeps it moist.
- Allow the babka to cool in the pan for at least 20 minutes before transferring it to a wire rack. It is tempting to slice it immediately, but letting it cool completely helps the pumpkin filling set so you get clean, beautiful slices. Serve at room temperature or slightly warmed.
- Cook Time: 4 hours 20 minutes