Indulge in the warm, comforting flavors of fall with our irresistible Chocolate Chunk Pumpkin Babka! This delightful twist on a classic Jewish bread combines the rich, spiced essence of pumpkin with luscious chocolate chunks, creating a treat that’s perfect for any occasion. Whether you're looking to impress at a gathering or simply want to enjoy a slice with your morning coffee, this recipe is sure to become a cherished favorite. Get ready to elevate your baking game and discover how easy it is to craft this show-stopping dessert that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Jewish
Serves: 10 servings
Ingredients
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast
- 1 teaspoon salt
- 1/2 cup milk, warmed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup pumpkin puree
- 1 cup chocolate chunks
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Instructions
- In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is activated.
- In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, cinnamon, and nutmeg until well combined.
- In another bowl, mix the melted unsalted butter, pumpkin puree, and eggs until smooth. Once the yeast mixture is frothy, add it to this bowl and stir until everything is well combined.
- Gradually add the wet mixture to the dry ingredients, stirring with a wooden spoon or spatula until a dough forms. The dough should be slightly sticky but manageable.
- Turn the dough out onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a rectangle about 1/4 inch thick.
- Sprinkle the chocolate chunks evenly over the rolled-out dough, pressing them gently into the surface.
- Starting from one long edge, roll the dough tightly into a log. Pinch the seams to seal it well.
- With a sharp knife, cut the log in half lengthwise, exposing the chocolate chunks. Twist the two halves together to form a braided shape, then pinch the ends to seal.
- Carefully place the twisted babka into a greased loaf pan. Cover it again with a kitchen towel and let it rise for another 30 minutes.
- Preheat your oven to 350°F (175°C) while the babka is rising.
- Once the babka has risen, bake it in the preheated oven for 40-45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the babka from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve the Chocolate Chunk Pumpkin Babka warm or at room temperature. Enjoy your delicious creation!
Tips
- Activate Your Yeast: Make sure your milk is warm but not hot—around 110°F (43°C) is ideal. This helps the yeast bloom properly, ensuring a fluffy babka.
- Knead with Care: Knead the dough until it’s smooth and elastic, about 5-7 minutes. If it’s too sticky, don’t hesitate to sprinkle in a little more flour to achieve the right consistency.
- Perfectly Rolled: When rolling out the dough, aim for an even thickness of about 1/4 inch. This ensures that the chocolate chunks are evenly distributed throughout the babka.
- Seal It Tight: When rolling the dough into a log, be sure to pinch the seams well to prevent the filling from leaking out during baking.
- Twist with Flair: For a beautiful presentation, twist the two halves of the dough together with a gentle touch. This not only looks stunning but also creates lovely swirls of chocolate and pumpkin.
- Keep an Eye on Baking: Ovens can vary, so start checking the babka around the 40-minute mark. It’s done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool Before Slicing: Allow the babka to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps maintain its shape and ensures a perfect slice.Enjoy your baking adventure and savor every delicious bite of this Chocolate Chunk Pumpkin Babka!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 8g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 75mg
