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    For the dough:
  • 3 ½ cups + ½ cup All-purpose flour

  • ¼ cup C&H® Organic Raw Cane Sugar
  • ½ teaspoon Kosher salt
  • 1 ½ teaspoon Instant yeast
  • ¾ cup Canned pumpkin
  • 2 Eggs
  • ½ cup Milk
  • ½ cup Butter, softened
  • 1 tsp Neutral Flavored Oil

    For the filling:
  • ½ cup Butter, softened

  • 1 cup C&H® Dark Brown Sugar
  • 2 tablespoons All-purpose flour
  • 4 teaspoons Ground cinnamon
  • 1 cup Pecans, chopped

    Egg wash:
  • 1 Egg

  • ½ tbsp Milk
  • 1 tablespoon C&H® Light Brown Sugar

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Prep Time: 30 minutes / Cook Time: 6 hours / Yields: 2 loaves
Prepare the dough:

Step 1

In the bowl of a stand mixer attached with a dough hook add 3 ½ cups of the flour, C&H® Organic Raw Cane Sugar, salt, and yeast. Start the mixer to low speed. Add the pumpkin, 2 eggs and milk into the dry ingredients and mix for about 3-4 minutes until just combined. Add ½ cup of cubed butter, a little bit at a time until completely incorporated. The dough will start to come off from the sides and will be sticky. Transfer the dough onto a clean lightly floured surface.

Step 2

Using the remaining ½ cup of flour, bring the dough together to form one large ball. Place the dough in a large, clean, well-greased bowl. Brush the dough with a little oil. Cover the bowl loosely with a cling film and allow it to rise and double in volume at room temperature for about 2 hours.

Prepare the filling:

Step 3

Combine the remaining ½ cup softened butter, C&H® Dark Brown Sugar, flour and cinnamon into a smooth paste. You will add the nuts later.

Prepare the babka:

Step 4

Grease and line with parchment paper two 9”x5” loaf pans.

Step 5

Transfer the dough back onto a clean surface. Divide the dough in half and work with one half at a time.

Step 6

Shape the dough into a 9"x18", 1/4"-thick rectangle. Spread the cinnamon filling on the dough, leaving an inch of the edges. Scatter the chopped pecans on top of the filling.

Step 7

Starting with a short end, roll the dough gently into a log, sealing the seam and ends.

Step 8

Using a sharp knife, cut the log in half lengthwise to make two pieces of dough each about 10" long; carefully, to prevent too much filling from spilling out.

Step 9

With the exposed filling side up, twist the two pieces into a braid, tucking the ends underneath. Place the twisted loaf into the prepared loaf pan.

Step 10

Repeat steps 6-9 with the second half of the dough.

Step 11

Cover the loaves and let them rise until they become puffy and doubled in size, 1 1/2 to 2 1/2 hours. Towards the end of the rising time, preheat your oven to 350 degrees Fahrenheit.

Step 12

Prepare an egg glaze by whisking 1 egg with the ½ tbsp milk.

Step 13

Brush the loaves with the egg glaze and sprinkle C&H® Light Brown Sugar on top.

Step 14

Bake them for 40 to 50 minutes, tenting with aluminum foil during the final 15 to 20 minutes of baking; the loaves should be a deep-golden brown.

Step 15

Remove the babkas from the oven, and immediately loosen the edges using a table knife.

Step 16

Let the babkas cool for 10 minutes, then turn it out of the pan onto a rack to cool completely. Enjoy!

Chef's Tip

After dough has risen two hours in step 2, punch down the dough wrap tightly with plastic wrap. Refrigerate overnight or for up to 2 days, then remove from the refrigerator and continue with step 3.

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Recipe by

Swapna Sachdev


Hi! I am Swapna. I am the baker, picture taker and dishwasher behind DreamyBaker. In my past life I used to be a UI engineer however I gave that up to spend my days being covered in flour and sugar. I can write code and knead dough. My goal is to inspire you to step into your kitchen with confidence.