This pumpkin Nutella babka blends rich, buttery brioche dough with pumpkin puree and ribbons of creamy Nutella for an elegant, seasonally inspired loaf.
Autumn weather calls for warm baking: a roaring fire, cozy blankets and a sweet breakfast that doubles as dessert. This pumpkin Nutella babka is perfect for chilly mornings or holiday brunches. The loaf looks impressive but is surprisingly approachable, and you can easily adapt the filling or use slices for decadent French toast.
How to make this Pumpkin Nutella Babka recipe
Start by proofing your yeast: sprinkle it over warm milk with a teaspoon of sugar and wait about five minutes. If the mixture foams, the yeast is active. If not, discard and try again with fresh yeast or cooler liquid. Once the yeast is confirmed, combine it with the remaining dough ingredients, including the pumpkin puree, in a stand mixer fitted with a dough hook. Mix until the dough forms, then add the cubed butter a bit at a time and continue mixing until butter is incorporated and the dough is smooth but slightly sticky. Because pumpkin adds moisture, this dough is wetter than a typical babka and benefits from an overnight chill in the refrigerator to firm up and develop flavor. After the refrigerated rise, you can move on to the filling and shaping.
How to shape babka dough
After the overnight chill, divide the dough in two. Roll one half into a roughly 12 x 16-inch rectangle and spread half the Nutella over the surface, leaving a small border. Roll the dough tightly from the long side into a log, trim the ends if desired, then slice the log lengthwise into two pieces so the layers and filling are exposed. Lay one strand over the other and braid or twist them together, pressing the ends to seal. Place the twisted loaf into a parchment-lined 9 x 5-inch pan and repeat with the other dough half. Let the loaves rise in a cool spot for about an hour, then bake at 350°F (175°C) until golden and a tester comes out clean.
Once the loaves come out of the oven, brush them with a simple sugar syrup so the crust stays glossy and the crumb remains tender. Let cool briefly in the pan, then use the parchment overhang to lift the loaves onto a wire rack to cool completely. Serve sliced, spread with extra Nutella if you like, or toast slices for an indulgent breakfast.
Pumpkin Nutella Babka
Ingredients
Babka Dough
- 4 ½ cups all-purpose flour
- ⅓ cup sugar + 1 teaspoon divided
- 1 cup milk warmed to 100-110 degrees
- 1 pkg active dry yeast about 2 ¼ tsp
- 1 teaspoon kosher salt
- 2 eggs
- 1 teaspoon vanilla
- ¾ cup pumpkin puree
- 8 tablespoon unsalted butter softened and cubed
Sugar Syrup
- ⅓ cup water
- ⅓ cup sugar
Additional Ingredients
- 1 cup Nutella
Instructions
Babka Dough
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Whisk together flour, sugar and salt. Warm milk to 100–110°F and add to the mixer bowl. Stir in 1 teaspoon sugar, sprinkle yeast over the milk, and let stand about 5 minutes until foamy.
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Add eggs, pumpkin puree, vanilla, and the dry ingredients to the yeast mixture. Mix on low until combined, then increase to medium and mix about 5 minutes until the dough is smooth.
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Add the butter and mix on medium about 4 minutes until incorporated and the dough comes together but remains slightly sticky. Scrape the bowl as needed. Place dough in an oiled bowl, cover, and refrigerate for 8 hours or overnight.
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Turn the dough onto a lightly floured surface and divide into two. Roll one piece into a 12 x 16-inch rectangle and spread with half the Nutella, leaving about ½ inch around the edges.
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Roll the rectangle from the long side into a log, trim about an inch from each end, then slice the log lengthwise to expose the layers. Lay one half over the other, press the end to join, and braid to the bottom. Repeat with the second dough piece.
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Line a 9 x 5-inch loaf pan with parchment, leaving an overhang. Place the braided loaf in the pan, cover, and let rise for about an hour in a cool spot. Bake at 350°F for about 40 minutes or until golden and a tester comes out clean. Brush each warm loaf with the sugar syrup and allow to cool in the pan a few minutes before transferring to a wire rack to cool completely.
Sugar Syrup
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Combine sugar and water in a small saucepan and heat over medium-high until the sugar dissolves. Remove from heat and let cool.