Skip to main content

Pumpkin-Chocolate Babka for #PumpkinWeek 2015


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 1version 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!

Comments

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

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

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh