This pumpkin Nutella babka blends rich, buttery brioche dough with pumpkin puree and creamy Nutella swirls for a show-stopping autumn treat.
Colorado weather can be unpredictable — snow in October means the fireplace is on and plans for Halloween need to adapt. If you need a cozy seasonal breakfast or a festive bake to share, this pumpkin Nutella babka fits the bill: warm, tender brioche with spiced pumpkin and chocolate-hazelnut ribbons.
I love babka because it looks impressive but is straightforward to make, and it adapts easily to different flavors. This pumpkin version yields a slightly wetter dough thanks to the pumpkin puree, and it makes fantastic slices for breakfast, brunch, or even transformed into French toast the next day.
How to make this Pumpkin Nutella Babka recipe
Start by testing your yeast: sprinkle it over warm milk with a teaspoon of sugar and wait about five minutes for it to foam. If it doesn’t foam, the yeast or the liquid temperature is likely the issue and you’ll need fresh yeast. Once the yeast is active, add the remaining dough ingredients, including the pumpkin puree, to the mixer and combine. Add the butter gradually and mix until incorporated; the dough will be sticky. Transfer it to an oiled bowl, cover, and refrigerate overnight to firm the dough and develop flavor. Because of the extra pumpkin, the cold rest is important.
How to shape babka dough
After the overnight chill, divide the dough into two equal pieces. Roll one piece into a roughly 12 x 16-inch rectangle on a lightly floured surface and spread half the Nutella, leaving a small border. Roll the long edge into a tight log, trim the ends, then slice the log lengthwise into two long pieces to expose the layers. Lay one piece over the other and braid them together, pressing lightly at the ends to seal. Repeat with the second piece of dough. Place each braided loaf in a parchment-lined 9 x 5-inch pan, cover, and let rise for about an hour until slightly puffed.
Bake at 350°F (175°C) for about 40 minutes, until golden and a tester comes out clean. While the loaves are baking, make a simple syrup by simmering equal parts sugar and water until the sugar dissolves, then let it cool. As soon as the loaves come out of the oven, brush them generously with the syrup so the crust stays glossy and slightly sticky. Let cool a few minutes in the pan, then transfer with the parchment to a wire rack to cool completely. Serve slices plain, with butter, or—if you’re feeling indulgent—with an extra smear of Nutella.
For more babka variations, you might enjoy experimenting with different fillings like jam, almond paste, or chocolate chips. Store wrapped tightly in plastic and foil for up to three days, or freeze for up to a month.
Pumpkin Nutella Babka
Ingredients
Babka Dough
- 4 ½ cups all-purpose flour
- ⅓ cup sugar + 1 teaspoon divided
- 1 cup milk warmed to 100-110 degrees
- 1 pkg active dry yeast about 2 ¼ tsp
- 1 teaspoon kosher salt
- 2 eggs
- 1 teaspoon vanilla
- ¾ cup pumpkin puree
- 8 tablespoon unsalted butter softened and cubed
Sugar Syrup
- ⅓ cup water
- ⅓ cup sugar
Additional Ingredients
- 1 cup Nutella
Instructions
Babka Dough
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Whisk together flour, sugar and salt. Warm milk to 100–110°F. In the mixer bowl fitted with a dough hook, combine the warm milk and 1 teaspoon sugar. Sprinkle the yeast over the milk and let stand about 5 minutes until foamy.
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Add eggs, pumpkin puree, vanilla and the dry ingredients to the yeast mixture. Mix on low until combined, then increase to medium and mix about 5 minutes until smooth.
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Add softened butter and mix on medium about 4 minutes until the butter is incorporated and the dough comes together but remains slightly sticky. Scrape the bowl as needed. Place dough in an oiled bowl, cover, and refrigerate 8 hours or overnight.
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Turn the chilled dough onto a lightly floured surface and divide into two pieces. Roll one piece into a 12 x 16-inch rectangle and spread half the Nutella, leaving a ½-inch border.
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Roll the long edge into a log, trim about an inch from each end, then slice the log lengthwise into two long pieces. Place one piece over the other and braid, pressing the ends together lightly. Repeat with the second disc.
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Line two 9 x 5-inch loaf pans with parchment, leaving an overhang. Place each braided loaf in a pan, cover, and let rise about 1 hour. Bake at 350°F for about 40 minutes until golden and a tester comes out clean. Brush each hot loaf with sugar syrup. Cool briefly in the pan, then transfer to a wire rack to cool completely.
Sugar Syrup
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Combine sugar and water in a small saucepan and cook over medium-high heat until the sugar dissolves. Set aside to cool.