Perfect Sourdough Pumpkin Babka

This perfect sourdough pumpkin babka is slightly sweet, amazingly soft, and just the right dose of pumpkin. The lightly oven toasted chopped pecans make this one of my absolute favorites.

Making the perfect sourdough pumpkin babka

Making the perfect sourdough pumpkin babka is not much different making a traditional babka with commercial yeast. The main difference, as it is with most sourdough recipes, is time. After mixing together of ingredients, you are going to need to allow the sourdough starter time to leaven your loaf. This begins with a warm bulk fermentation done at room temperature, during which time you will do a series of stretch and folds that aid to strengthen and activate the gluten. Then a longer overnight cold bulk fermentation- this is where the large portion of your rise and flavor is going to come from. The long overnight rise also allows your bread the chance to ferment and develop that tangy sourdough flavor that we all love so much!

Once you have allowed the bread to rise overnight, you will divide it into two loaves and begin rolling and shaping. The babka is a beautiful loaf that you might assume is complicated to make, but it is incredibly simple with highly rewarding results!

Shaping the babka

You will roll out the dough into a 10×12 rectangle, spread the pumpkin filling evenly over the dough, and roll it into a long log shape. Then, using a serrated knife, you will cut down the middle of the log length wise and turn the cut side up. Then, carefully make an X shape and begin folding the strands over one another in a sort of two strand “braid”. Pinch the ends together and gently tuck them underneath the dough on each end. Place each loaf into a prepared (lightly oiled and floured) 9×5 bread loaf pan and allow to rise for a few more hours. (Mine usually takes 2-3 hours but this time can vary depending on the temperature of your kitchen)

While your bread is on its final rise, preheat your oven to 375. Once the bread has risen to 3/4 of the pan (it should double or even triple in size), bake the loaves in the preheated oven for 40-45 minutes. Watch the tops to make sure the sugar doesn’t burn. If they begin looking too dark, lightly cover the top with a piece of aluminum foil and allow to continue baking. They are done when they are golden brown and fully risen. If you have a thermometer, it should read 180*F- 190*F.

Once cooled slightly, remove the loaves from the pans and allow them to cool on a wire rack. Or just goggle them up before they cool like we do.

ingredients for the perfect sourdough pumpkin babka

I have given the measurements below in grams as well as cups. This recipe, like most sourdough and bread baking recipes, works best* if you use a kitchen scale and weigh out your ingredients. However, breadmaking is an art as well as a science, and you can still get a decent loaf using the standard American cup measurement system. (But definitely save up for a good kitchen scale! )

For the Dough

• 625 grams of unbleached all purpose white flour (roughly 5 cups)
• 140 grams of fully active sourdough starter (almost half a cup)
• 225 grams of pumpkin puree (1 cup)
• 56 grams of melted salted butter (4 Tbsp)
• 38 grams of Table Sugar (3 Tbsp)
• 4 grams of pumpkin pie spice (roughly 2 generous tsp)
• 115 grams of whole milk (1/2 cup)
• 2 eggs
• 6 grams salt (1 tsp)

For the Filling

• 56 grams pumpkin puree (1/4 cup)
• 85 grams light brown sugar (1/2 cup packed)
• 2 grams of pumpkin pie spice (roughly 1 generous tsp)
• 60 grams room temperature salted butter (3 Tbsp)

step by step instructions for baking the perfect sourdough pumpkin babka

First, make sure that your starter has been fed and is at peek activity. You want to see a lot of rise and bubbly activity. On morning when I know I will be baking, I usually wake up and feed my starter when I have my coffee. Then by mid morning, roughly four hours later, it is ready to go.

When your stater is ready, you are going to start by melting your 56 grams of butter and mixing together the pumpkin, milk, butter, salt, sugar, and pumpkin pie spice in a pan. Let the mixture cool to room temperature before adding in the eggs and starter.

Once cooled, add your eggs and blend well. Then slowly add in HALF of the flour. Mix well before adding in 140 grams of active sourdough starter.

Add the rest of the flour, mixing together the dough with a spoon. When it becomes difficult, use your hands to incorporate the remaining flour. It should come together in a somewhat sticky ball of dough.

Once the dough has come together into a cohesive ball of dough, cover loosely with a towel and allow to proof for 2 hours at room temperature. Perform one set of stretch and folds at every 30 minute mark. (that will be 4 total stretch and folds over the course of 2 hours)

As you work the dough and it develops more gluten content, it will become stiffer and easier to handle. If it still seems really sticky and loose, add a few more tablespoons of flour until it holds its shape. Once the dough has proved for two hours on the counter, cover it and place it into the refrigerator to proof overnight.

The next morning, take the dough out of the refrigerator and using a dough scraper or knife, divide into two dough balls.

Roll out each ball into a 12×10 rectangle. Then, spread half of the pumpkin filling over each rectangle. Optional: Sprinkle with finely chopped pecans or nuts. Starting on one of the 10 inch sides, begin rolling the dough into a long spiral log.

Once rolled, use a serrated knife to cut the log down the center LENGTHWISE. Turn each cut side up and cross each cut side in an X. Continue to “braid” or twist the two strands until you get to the end. Then, pinch the remaining ends together and gently tuck under the ends of the loaf. Continue with the next loaf.

Transfer the shaped dough into a baking dish and allow to rise for 2-3 hours on the countertop at room temperature, or until the dough has filled 3/4 of the loaf pan or more than doubled in size.

Preheat the oven to 375*F. When both loaves are done rising, brush with egg wash and bake in the preheated oven for 45 minutes, or until the internal temperature reaches 180*F-190*F

Remove the loaves from the oven and allow to cool slightly. Once you can handle the pan, remove the loaves from the pans and allow to cool on a wire rack.

FAQ and SUBSTITUTIONS FOR the perfect sourdough pumpkin babka

What is a babka? A babka is a slightly sweet braided loaf which originated within the Jewsih tradition. The word “babka” means “grandmother”, which was likely named so because the grandmother would make this sweet cake or loaf from the leftover challah bread from the Sabbath.

What does a babka taste like? Babka is something between a sweet bread and a cake, which makes it super versatile and easy to serve on many occasions. I love to have this bread for breakfast with coffee and warm butter. But you could also dress it up as a lightly sweet, warm dessert with a spoonful of homemade whipped topping and some toasted pecans.

Is babka made from brioche? Historically, babka was made from challah bread, which coming from the Jewish tradition, does not contain dairy. Since this dough does contain dairy, it does resemble traditional brioche. But since this recipe does not require tons of kneading and working of the dough, and also only contains small amounts of butter, I would call it a “spinoff” of brioche.

I thought babka was chocolate? Traditionally, babka was filled with cinnamon, spices, or fruits. It wasn’t until later that people began baking it with chocolate. But you can experiment with lots of different fillings! They are all delicious!

DID YOU MAKE IT? LET ME KNOW BY LEAVING A REVIEW BELOW OR TAGGING ME WITH A PIC ON INSTAGRAM @GOOD.TO.GATHER

you may also like

Homemade Amish White Bread- Two Ways

Your First Sourdough Boule: Everything You Need to Know

Your Sourdough Questions Answered: Sourdough Starter