Pumpkin Chocolate Babka

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Autumn is already in full swing. The pumpkins are heaped on the roadside for sale, chestnuts are falling from the trees and the leaves are changing color.
And that’s where this Pumpkin Chocolate Babka fits in perfectly!

Babka is actually a Polish term for a sweet form of belittlling women. The babka, which is however without filling, is a speciality on Easter.
It is said that the Jewish folk from Eastern Europe brought this yeast cake to America and made it popular, only then was the babka with filling and entwined.

I mixed pumpkin in the babka dough – fitting to the autumn colors – I find it really great, our chocolate Babka pumpkin tastes really delicious. I think it fits in the afternoon, for coffee or tea, as well as for breakfast. The children also like to take it to school as a snack.

More recipes with chocolate in a loaf tin:
Banana Chocolate Cake
Tyrolean Nut Cake
Chocolate Orange Loaf Cake

Pumpkin Chocolate Babka
  • 20 g fresh yeast (or 1 sachet dry yeast)
  • 1 tbsp sugar
  • 2 tbsp milk
  • 500 g flour
  • 50 g sugar
  • 1 tsp salt
  • 250 g pumpkin puree
  • 1 egg
  • 50 g soft butter
  • 70 g butter
  • 120 g sugar
  • 100 g semibitter chocolate
  • 30 g cocoa powder
  • 3 tbsp icing sugar
  • 1 tsp lemon juice
  • 1 tsp water
  1. Stir yeast, sugar, milk and leave to rest for 5 minutes.

  2. Knead flour, sugar, pumpkin puree, egg, soft butter and yeast mixture to a dough for about 8 minutes. (This dough is soft. If it is too soft, knead some flour in. But the dough should stay soft.)

  3. Leave to rest for 1 to 1½ hours.

  1. Chop chocolate.

  2. Melt butter in a pot.

  3. Add sugar and stir in for 1 minute.

  4. Remove from heat and stir-in chocolate until it melts.

  5. Stir in cocoa powder until it become a paste.

After rising
  1. Roll out the dough to a rectangle.

  2. Spread filling on dough.

  3. Roll in and close edges.

  4. Cut roll in the length.

  5. Plaite the two lengths together, so that the inside shows out.

  6. Place the Babka in a loaf pan. Push gently in form.

  7. Cover and leave to rise for 1 hour.

  8. Bake in preheated oven at 180° C for 40 minutes. (Cover with aluminum foil if it gets too dark.)

  1. Stir powdered sugar, lemon juice and water until smooth.

  2. Glaze Babka.

  3. Leave to cool.


Pumpkin puree:
I like to use Hokaido or Muskat pumpkin, because of the great color.
Cut pumpkin in pieces. (Hokaido doesn’t need to be pealed).
Boil or steam pumpkin until it is soft.

You can also use pumpkin spice for the dough.
(Or 1 tsp cinnamon, and a pinch of ginger, nutmeg, cloves and allspice)

Enjoy baking!
Maggi & Family

Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or @sweetandspicy.de, so I can see your creations.

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  1. […] beetroot, it shot out of him like out of a pistol: “Beetroot Chocolate Babka, just like the Pumpkin Chocolate Babka, only with beetroot!” That was another great idea, so I started right […]

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