This pumpkin Nutella babka blends a rich, buttery brioche dough with pumpkin puree and creamy Nutella swirls for a stunning and delicious loaf perfect for autumn breakfasts or dessert.
Colorado weather has been unpredictable — snow in October has me lighting the fireplace and planning warm, cozy meals. If you need a seasonal treat to brighten a gray morning, this pumpkin Nutella babka is an excellent choice: impressive to serve, but approachable to make. It’s a versatile bread that also makes amazing French toast the next day.
How to make this Pumpkin Nutella Babka recipe
Start by testing your yeast: sprinkle active dry yeast over warm milk with a teaspoon of sugar and wait about five minutes. If it foams, the yeast is active; if not, discard and try fresh yeast and ensure the liquid isn’t too hot. Once the yeast is proofed, add the remaining dough ingredients to a stand mixer — including pumpkin puree — and mix until the dough forms. Add the cubed, softened butter and continue mixing until incorporated. Because the pumpkin makes the dough wetter, refrigerate the dough overnight to firm it up and allow a slow rise.
After the overnight chill, divide and shape the dough. The process is straightforward and rewarding: roll, spread with Nutella, roll again, slice, and twist into the classic babka shape. Arrange the loaves in parchment-lined pans and bake until golden. A final brush of simple sugar syrup gives the crust a glossy finish and extra sweetness.
How to shape babka dough
After the chilled rise, divide the dough into two equal portions. Work with one portion at a time: roll it into a roughly 12 x 16 inch rectangle on a lightly floured surface, leaving a small border. Spread half of the Nutella evenly, leaving about 1/2 inch clear along the edges. Roll the rectangle tightly from the long side into a log, trim the rough ends, then slice the log lengthwise to expose the layers.
Place one half over the other and gently press the top ends together, then twist the two strands around each other to form the braided babka. Transfer the braid into a 9 x 5 loaf pan lined with parchment, repeat with the second portion of dough, and allow the loaves to rise in a cool place for about an hour. Bake at 350°F (175°C) for approximately 40 minutes or until the loaves are golden and a tester inserted in the center comes out clean. Brush both loaves immediately with prepared simple syrup for shine and added sweetness. Let cool briefly in the pan, then lift the loaves out on the parchment and transfer to a wire rack to cool completely.
This recipe yields two fragrant, tender loaves with dramatic Nutella swirls and a subtle pumpkin flavor. They’re beautiful sliced and served warm with coffee or tea — and they keep well for a few days if wrapped tightly, or can be frozen for longer storage.
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, add it to the mixer bowl with 1 teaspoon sugar, sprinkle the yeast over the milk, and stir. Let stand about 5 minutes until foamy.
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Add eggs, pumpkin puree, vanilla, and then the dry ingredients to the yeast mixture. Mix on low to combine, then increase to medium and mix about 5 minutes until smooth.
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Add the softened butter and mix on medium for 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 dough onto a lightly floured surface and divide into two halves. Roll one piece into a 12 x 16 inch rectangle, spread half the Nutella leaving a 1/2 inch border.
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Roll the dough from the long side into a log, trim about an inch from each end, then slice lengthwise to expose layers. Place one strand over the other and braid, pressing the ends lightly. Repeat with the second piece.
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Line a 9 x 5 loaf pan with parchment and place the braided loaf inside. Cover and let rise in a cool place for about 1 hour. Bake at 350°F for about 40 minutes or until golden and a tester is clean. Brush each warm loaf with the sugar syrup. Cool briefly in the pan, then transfer 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 cool before brushing on the loaves.