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Pumpkin Cinnamon Babka

October 25, 2015 | 22 comments

I wish to fly like a bird in the wind.
// to fly among the celestial stars, wild and undisciplined
// to fly against the fiery trees, with a bee’s trajectories
// to fly with the billowing breeze, anywhere I please

// to fly with no sense of ticking clocks
… for nothing slays time as fast
// to fly without the hurrying flocks
… as a reminder of all that passed

– me

Pumpkin Cinnamon Swirl Babka-2

Pumpkin Cinnamon Swirl Babka

Pumpkin Cinnamon Swirl Babka-3

Pumpkin Cinnamon Swirl Babka-4

Pumpkin Cinnamon Swirl Babka-6

Heheheee okay, that was my little attempt at a pensive poem and I really hope that you enjoyed it, but now onto the important business.


This pumpkin cinnamon babka is filled with swirls of cinnamon and topped with a smattering of maple streusel. It has a lighter than air, brioche-like interior that is warmly spiced and more golden than the morning sun and certainly more delicious. Some bits of the cinnamon mixture and streusel have the tendency to slip down to the bottom and caramelize. In short, this pumpkin cinnamon babka is utterly delicious.

Pumpkin Cinnamon Swirl Babka-10
Pumpkin Cinnamon Swirl Babka-9

Pumpkin Cinnamon Swirl Babka-5

Pumpkin Cinnamon Swirl Babka-9

Pumpkin Cinnamon Swirl Babka-6


// Make sure your milk isn’t too hot or else you risk killing the yeast.
// At the end of kneading, you should be able to streach the dough into a veryyyy thin windowpane. Example above, picture #3.
// Using grams when given will produce the best result.


Pumpkin Cinnamon Babka


For the dough

  • 1/3 cup 60 g warm milk
  • 1 ½ tsp yeast
  • 2 tbsp 30 g maple syrup
  • 2 c 275 g bread flour
  • ½ c 90g pumpkin puree
  • 1 egg
  • 1 egg white
  • 1 tsp salt
  • 1 tsp pumpkin pie spice
  • 3 tbsp butter cubed

For the filling

  • 1/2 cup brown sugar
  • 2 tbsp butter melted
  • 1/2 tsp salt
  • 1 tbsp cinnamon

To top

  • 1/2 - 3/4 cup flour
  • 1 tbsp butter melted
  • 2 tbsp sugar
  • 2 tbsp maple syrup
  • 1 tbsp milk
  • 1 egg yolk


  1. Dissolve the yeast in the milk in a stand mixer mixing bowl. Add in the rest of the dough ingredients except for the butter. Using the dough hook attatchment, knead for a total of 15-20 minutes. Throw in the butter, chunk by chunk within the first 5 minutes of mixing. At the end of kneading, the dough should be slightly sticky but it should for a thin window pane.
  2. Let the dough rise for 1-2 hours, or until doubled in size.
  3. Meanwhile, combine the filling ingredients.
  4. Place the risen dough onto a floured surface and roll it into a thin rectangular sheet, about 1/8-1/4 inch thick and as wide as your bread pan. Spread on the filling and roll into a log that's as long as your bread pan.
  5. Slice the log in half length-wise (so that it looks like your bread is about to fall apart), and twist those into one strand. Place it into your bread pan. Let it rise for 1 hour, or until doubled in size.
  6. Meanwhile, mix the flour, butter, sugar, and maple syrup together for the streusel. It should be crumbly.
  7. Mix the milk and yolk together. Brush the mixture on the risen loaf. Lightly sprinkle on the streusel topping.
  8. Bake in a 425 F oven for 15 minutes, then lower the temperature to 350 F and bake for 15-20 minutes.


read or add your own

  1. Josefine on

    October 26, 2015 at 12:46 am says

    Ae, such a cute poem. Love it! And I love this loaf – wow it looks good 🙂 Happy fall!

    • Anne on

      October 30, 2015 at 10:00 am says

      Thanks Josefine! 😀

  2. Sabrina on

    October 26, 2015 at 4:46 pm says

    Pumpkin babka=brillant!

    • Anne on

      October 30, 2015 at 10:01 am says

      Hahahaa thanks Sabrina!

    • Anne on

      November 1, 2015 at 7:53 pm says

      Thanks Louise!!

    • Anne on

      November 1, 2015 at 7:51 pm says

      Yes it will! 😉

  3. amy on

    November 1, 2015 at 7:35 pm says

    Hi Anne, I love your website. All of your photos are so nice to look at and I’m sure the recipes are just as good!

    • Anne on

      November 1, 2015 at 7:51 pm says

      Thank you Amy! I’m glad you like it 😀

  4. Heather (Delicious Not Gorgeous) on

    November 1, 2015 at 7:46 pm says

    i’ve been seeing so many braided loaves of bread recently on ig and food blogs, and they look amazing! i normally don’t make bread (definitely an impatient cook/baker), but i might have to make an exception for this one (; and the streusel- yum!

    • Anne on

      November 1, 2015 at 7:52 pm says

      Hahahahaaa you totally should -it’s delicious and there’s nothing quite as magical as watching a piece of dough stretch thinner than paper.

  5. mjskitchen on

    November 1, 2015 at 10:56 pm says

    I would love to smell this bake in my oven right now! I’m sure it smells as good as it looks and tastes. This looks delicious!

    • Anne on

      November 8, 2015 at 11:15 pm says

      It certainly does 😉

  6. Pang {circahappy} on

    November 5, 2015 at 11:19 am says

    I really like the poem, Anne, and this babka looks FANTASTIC!!! LOVE LOVE LOVE

    • Anne on

      November 8, 2015 at 11:19 pm says

      Hahahaa thanks Pang! Your photos are always the definition of perfection so that means a lot 😀

  7. Coley | on

    November 9, 2015 at 11:20 am says

    Woah. LOVE this idea. I’ve always been a bigger fan of cinnamon babka than chocolate (crazy, I know), but the pumpkin totally ups the ante. This would be SO good for Thanksgiving breakfast – a meal so often overlooked!

    • Anne on

      November 20, 2015 at 8:28 pm says

      Yes, it would definitely be phenomenal! I dunno, I’ve never actually tried chocolate/cinnamon babka. I have to admit though, the cinnamon one looks a whole lot easier and less time consuming.

  8. Kin on

    December 11, 2016 at 5:44 am says

    Hi Anne, in the recipe you said 1 tsp pumpkin pie spice twice. Is it 2 tsps or a typo? I made this using 1 tsp and turned out quite tasty. Still, I just want to clarify this. Thanks

    • Anne on

      December 17, 2016 at 10:02 am says

      Hi Kim!
      Yep it’s supposed to be 1 tsp -sorry about that! I’ll fix it right away. Thanks for notifying me!



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