Pumpkin Pie Babka + Intro to Baking with Yeast

This week I’m so excited to be joining some fellow bakers to do a #FlavorsofFallCollab! As soon as I heard about this, I knew it was time to give this recipe that’s been swirling around my brain a try. And WOWEE am I glad I finally did it 🙌 This Pumpkin Pie Babka is everything you could ask for in a Fall baking project–cozy, not too sweet, not overly challenging to pull off, and looks ridiculously impressive. And repeat after me, I can bake with yeast, I can bake with yeast. But seriously, don’t be deterred by the yeast, you’ve got this 💪 And did I mention that at the end you’ll have a Pumpkin Pie Babka?? WORTH IT!

Alright, I know you’re still nervous about the yeast, so let’s just get it out of the way now.

What is the Role of Yeast in Baking?

When you combine yeast with liquid and sugar, it creates carbon dioxide in the dough, which in turn, makes your dough rise.

What is the Difference Between Active Dry Yeast and Instant Yeast?

Active Dry Yeast is made up of larger, dormant granules that need to be rehydrated with liquid (proofed), while Instant Yeast is made up of smaller granules which absorb liquid quickly and can be added directly to your dry ingredients.

How Do I Substitute Active Dry Yeast for Instant Yeast?

One packet of yeast contains approximately 2 1/4 tsp (0.25 ounces).

To substitute Active Dry Yeast for Instant Yeast: Use 25 percent more Active Dry Yeast. You will need to proof the yeast by dissolving it in a portion of the warm water (no hotter than 110 degrees) from the recipe.

Example: If your recipe calls for 1 tsp of Instant Yeast, use 1 1/4 tsp of Active Dry Yeast.

To substitute Instant Yeast for Active Dry Yeast: Use 25 percent less yeast, and bonus, you can add it right into the dry ingredients.

Example: If the recipe calls for 1 packet or 2 1/4 teaspoons of Active Dry Yeast, use 1 3/4 tsp of Instant Yeast.

How Do I Know if My Yeast is Still Active?

Check the expiration date! If it’s expired, there’s a good chance your yeast has passed on and needs to be replaced.

Add some yeast to some warm water (no hotter than 110 degrees) and see what happens. If 5 – 10 minutes later, your bowl of yeast/water still looks the same, your yeast is no longer active.

How do I Avoid Killing My Yeast?

Yeast is a living organism and (once opened) needs to be stored either in the refrigerator or the freezer.

Yeast flourishes in warm water (110 degrees). If your water is too hot, you will kill the yeast. You can either use a thermometer to test this or you can use the comfort test. Comfort test: if you can hold your finger in the water and not be uncomfortable, then you’re good to go 🙂.

YOU’RE READY

It’s Pumpkin Pie Babka time 🎉

INGREDIENTS

Dough

• 1/2 cup Warm Water, 110 degrees
• 1 heaping tsp Instant Yeast
• 1 tsp Granulated Sugar
• 1 Egg, room temperature
• 1/8 cup Honey
• 1/4 cup Canola or Vegetable Oil
• 1/2 tsp Vanilla Extract
• 1 tsp Salt
• 2 cup (240g) Bread Flour, plus more for rolling

Pumpkin Pie Filling

• 1/3 cup (90g) Granulated Sugar, heaping
• 1/2 tbsp (10g) Brown Sugar, packed
• 1/2 tbsp (4g) Cornstarch
• 1 tsp Ground Cinnamon
• 1/4 tsp Ground Cloves
• 1/4 tsp Ground Nutmeg
• 1/8 tsp Ground Allspice
• 1/8 tsp Ground Ginger
• 1/8 tsp Salt
• 1/2 15 oz can (175g) Pumpkin Puree
• 100 ml Heavy Cream or Oat Milk
• 1/4 cup (62g) Sour Cream or Tofutti Sour Cream
• 2 Eggs, divided
• 1/2 tsp Heavy Cream or Oat Milk

Glaze – Optional

• 1/2 cup (60g) Confectioner’s Sugar
• 1/2 tsp Vanilla Extract
• 1 tbsp Heavy Cream or Oat Milk

INSTRUCTIONS

Dough

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl) combine the water, yeast, and sugar, but do not stir. Let stand for 10 minutes until bubbly.

If your yeast doesn’t react, either your water was too hot or your yeast is inactive. Try again with 110 degree water and if it still doesn’t react, then you’ll need to replace your yeast.

In a medium bowl, whisk together the flour with the salt. Set aside.

In a small bowl, whisk together the eggs, honey, oil, and vanilla.

Once the yeast mixture is ready, add in both the flour mixture and the egg mixture. Use a rubber spatula to begin to combine.

If using a stand mixer, turn the mixer on and knead until the dough pulls away from the sides and is tacky. If the dough is still very sticky, add more flour a little at a time. If not using a stand mixer, knead on a lightly floured surface. Shape into a ball.

Temporarily remove the dough from the bowl, spray the bowl with cooking spray and put the dough back in the bowl. Cover the bowl with plastic wrap and let rise in a warm place for 90 minutes – 2 hours, or until doubled in size. While the dough is proofing, make the filling.

Pumpkin Pie Filling

Preheat oven to 400 degrees. Spray a 9×9″ baking dish with cooking spray. Set aside.

In a large mixing bowl, whisk together the sugar, brown sugar, cornstarch, spices, and salt. Add in the pumpkin, cream/oat milk, sour cream, and 1 egg.

In a small bowl, beat the remaining egg. Add in half of the egg into the batter, and reserve the other half. (You’ll use this to egg wash the loaf later)

Pour the mixture into the prepared pan and bake for 50 minutes until set. Set aside to cool.

Assembly/Baking

Check out this quick video guide on how to assemble the Pumpkin Pie Babka.

Roll out the dough into a rectangle on a lightly floured surface. Spread the pumpkin pie filling leaving a small border of dough. Roll the dough into a log from the long side (resulting in a long log). Use a sharp knife to cut the log lengthwise (2 long halves). Pinch the top of the 2 logs together and braid them together, over/under.

Spray a loaf pan with cooking spray. Tuck the ends of the loaf under themselves so the loaf fits in the pan, and place the loaf in the pan. Cover the pan with plastic wrap and let rise for 45 minutes.

Preheat oven to 375 degrees. Take the leftover egg and mix it with 1/2 a tsp of milk/oat milk. Brush the egg wash onto the loaf and bake for approximately 35 minutes. I recommend checking the doneness with a thermometer, 190 degrees and you’re good to go! If the loaf is browning more than you like, loosely cover the loaf with aluminum foil.

Remove from oven and allow to cool completely. While the loaf is cooling, prepare the glaze.

Glaze – Optional

Whisk the confectioner’s sugar, vanilla extract, and cream/oat milk together until smooth. Drizzle over the cooled loaf and enjoy!

Follow me on Instagram and tag @500spatulas so I can see all the recipes you make. 👩‍🍳

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4 from 1 vote

Pumpkin Pie Babka

Prep Time 20 minutes

Cook Time 1 hour 25 minutes

Author Talia Kornfeld

Ingredients

Dough

• 1/2 cup Warm Water
• 1 heaping tsp Instant Yeast
• 1 tsp Granulated Sugar
• 1 Egg room temperature
• 1/8 cup Honey
• 1/4 cup Canola or Vegetable Oil
• 1/2 tsp Vanilla Extract
• 1 tsp Salt
• 2 cup (240g) Bread Flour plus more for rolling

Pumpkin Pie Filling

• 1/3 cup (90g) Sugar heaping
• 1/2 tbsp (10g) Brown Sugar packed
• 1/2 tbsp (4g) Cornstarch
• 1 tsp Ground Cinnamon
• 1/4 tsp Ground Cloves
• 1/4 tsp Ground Nutmeg
• 1/8 tsp Ground Allspice
• 1/8 tsp Ground Ginger
• 1/8 tsp Salt
• 1/2 15 oz can (175g) Pumpkin Puree
• 100 ml Heavy Cream or Oat Milk
• 1/4 cup (62g) Sour Cream or Tofutti Sour Cream
• 2 Eggs divided
• 1/2 tsp Heavy Cream or Oat Milk

Glaze – Optional

• 1/2 cup (60g) Confectioner's Sugar
• 1/2 tsp Vanilla Extract
• 1 tbsp Heavy Cream or Oat Milk

Instructions

Dough

• In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl) combine the water, yeast, and sugar, but do not stir. Let stand for 10 minutes until bubbly.
• In a medium bowl, whisk together the flour with the salt. Set aside.
• In a small bowl, whisk together the eggs, honey, oil, and vanilla.
• Once the yeast mixture is ready, add in both the flour mixture and the egg mixture. Use a rubber spatula to begin to combine. If using a stand mixer, turn the mixer on and knead until the dough pulls away from the sides and is tacky. If the dough is still very sticky, add more flour a little at a time. If not using a stand mixer, knead on a lightly floured surface. Shape into a ball.
• Temporarily remove the dough from the bowl, spray the bowl with cooking spray and put the dough back in the bowl. Cover the bowl with plastic wrap and let rise in a warm place for 90 minutes – 2 hours, or until doubled in size. While the dough is proofing, make the filling.

Pumpkin Pie Filling

• Preheat oven to 400 degrees. Spray a 9×9" baking dish with cooking spray. Set aside.
• In a large mixing bowl, whisk together the sugar, brown sugar, cornstarch, spices, and salt. Add in the pumpkin, cream/oat milk, sour cream, and 1 egg.
• In a small bowl, beat the remaining egg. Add in half of the egg into the batter, and reserve the other half. (You'll use this to egg wash the loaf later)
• Pour the mixture into the prepared pan and bake for 50 minutes until set. Set aside to cool.

Assembly/Baking

• Roll out the dough into a rectangle on a lightly floured surface. Spread the pumpkin pie filling leaving a small border of dough. Roll the dough into a log from the long side (resulting in a long log). Use a sharp knife to cut the log lengthwise (2 long halves). Pinch the top of the 2 logs together and braid them together, over/under.
• Spray a loaf pan with cooking spray. Tuck the ends of the loaf under themselves so the loaf fits in the pan, and place the loaf in the pan. Cover the pan with plastic wrap and let rise for 45 minutes.
• Preheat oven to 375 degrees. Take the leftover egg and mix it with 1/2 a tsp of milk/oat milk. Brush the egg wash onto the loaf and bake for approximately 35 minutes. I recommend checking the doneness with a thermometer, 190 degrees and you're good to go! If the loaf is browning more than you like, loosely cover the loaf with aluminum foil.
• Remove from oven and allow to cool completely. While the loaf is cooling, prepare the glaze.

Glaze

• Whisk the confectioner's sugar, vanilla extract, and cream/oat milk together until smooth. Drizzle over the cooled loaf and enjoy!