Skip to main content

Pumpkin-Chocolate Babka for #PumpkinWeek 2015

By

Welcome to #PumpkinWeek day 4! One more day. Hosted by Terri from Love and Confections, nineteen bloggers will be sharing nearly seventy pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations - from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes, too. You can also find these great recipes and more on Love and Confections' #PumpkinWeek Pinterest Board!


#PumpkinWeek day 4 recipes:

Ingredients
Babka
  • 1/2 C warm water
  • 1 T active dry yeast
  • 1 T organic coconut sugar
  • 1 t pumpkin pie spice
  • 4 1/2 C flour
  • 3 eggs
  • 1 t pure vanilla extract
  • olive oil
Filling
  • 5 T butter, softened
  • 1 C  pumpkin puree (how to make pumpkin puree: version 1, version 2)
  • 1 C organic coconut sugar, divided
  • 1 t pumpkin pie spice
  • 1 C semisweet chocolate chunks
  • 1/2 C sliced almonds
Glaze
  • 2 T butter
  • 2 T organic coconut sugar
  • 1/2 t  pumpkin puree
Procedure
Babka
Combine water, yeast, sugar, and pumpkin pie spice in a large mixing bowl. Let bloom for ten minutes - until it gets foamy on top. Add in the flour, then the eggs and vanilla extract. Knead until it comes together in a ball. Oil the bowl and cover with a towel. Let rise until doubled in size, approximately 90 minutes to two hours.

Filling
During the rise, make your filling. Place all of the ingredients, but only 1/2 C coconut sugar, up to through the pumpkin pie spice, in mixing bowl. And, with a fork, blend everything together until a thick paste is formed.

Once the dough is risen, roll it out on a parchment paper. You can divide the dough into half; I kept it all together in one loooooooong roll of dough in the end. Spread the pumpkin mixture over the rectangle. Sprinkle the entire roll with 1/2 C coconut sugar, chocolate chunks, and sliced almonds.


Roll the rectangle lengthwise into a jelly roll. Cut it down the length of the roll so that you have two long skinny pieces.


Wrap and twist the two pieces around each other so that you have a twisted loaf. I wasn't feeling well and my twists were not very photogenic, so I didn't take a photograph of that step. Sorry.

Let the loaves rise for an hour and preheat the oven to 350 degrees F. Bake the loaves until golden brown and baked through, approimately 20 to 25 minutes.While the loaves are baking, make the glaze. Bring sugar, butter, and pumpkin puree to a simmer until the sugar dissolves. Remove from heat and set aside to cool somewhat. As soon as the babka is pulled out of the oven, brush the syrup all over. Let cool for a few minutes before slicing!
Labels:

Comments

  1. RebekahOctober 1, 2015 at 6:28 AM

    These look and sound absolutely amazing - I definitely need to save and make this one!

    ReplyDelete
  2. Liz That Skinny Chick Can BakeOctober 1, 2015 at 7:50 AM

    What a gorgeous loaf!! I love that you added a pumpkin and chocolate filling---so yummy!

    ReplyDelete
  3. A Day in the Life on the FarmOctober 1, 2015 at 5:53 PM

    Wouldn't this be a lovely loaf for on a Thanksgiving table?

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more