Pumpkin Spiced Chocolate Babka


Two loaf tins - 10/12 slices

Prep Time

20 minutes


90 minutes

Cooking Time

35-40 minutes at 170c

This eye catching babka is given a seasonal twist of pumpkin and pumpkin spice. The effect is a mellow and fragrant loaf that is perfect for the autumn nights. Great as a breakfast loaf, pick me up in the afternoon or a treat after supper. Whatever you do be sure to enjoy with your favorite drink!


For the Pumpkin Dough
  • 180g Water (luke warm 30c)
  • 7g Instant yeast
  • 25ml Honey
  • 20g Granulated sugar
  • 1 Egg
  • 60g Cooked, mashed pumpkin
  • 80g Melted butter
  • 520g Bread flour
  • 7g Salt
For the pumpkin spice
  • 1 1/2 tbsp Cinnamon
  • 3/4 tsp Ground cloves
  • 3/4 tsp Ground ginger
  • 3/4 tsp Nutmeg
For the chocolate filling
  • 128g 70% Divine Dark Chocolate
  • 60g Icing sugar
  • 2g Salt
  • 30g Divine Cocoa Powder
  • 80g Butter (melted)
  • 30g Cocoa Nibs



Melt the butter in a microwave and set aside to cool. Weigh out all the ingredients and set aside. Using a stand mixer, add the water followed by the yeast, honey, sugar, egg, pumpkin, flour, pumpkin spice and salt.


Using a dough hook, on a low speed, mix for about three minutes until combined. Then, increase the speed and knead for an additional 10 minutes. Your dough is ready when you pat it and it doesn’t stick to your hand. Roll into ball, cover and allow to double in size about 45minutes.


Meanwhile, prepare the chocolate filling: Melt the chocolate and butter on a low heat, add the icing sugar and cocoa butter and salt. Whisk together until smooth then allow to cool. Butter two 1lb bread tins.


Divide the dough into two. On a pastry mat, spread a teaspoon of oil, and the same amount on your rolling pin, then carefully roll out the dough into a rectangle. Use half the chocolate filling and spread out. Be sure to leave a 5cm around the edge add the cocoa nibs and roll. Repeat with the second dough.


Using a sharp knife, carefully cut the dough into half, then twist the dough keeping the filling facing up. Tuck the ends into each other and lift into the baking tin and cover. Repeat with the second dough. The dough is ready when it has doubled in size-about 45 minutes. With 20 minutes until the finished rise, pre-heat the oven at 170℃.


Make an egg wash. Combine one egg and teaspoon of milk and whisk. Glaze the loaves. Be careful to glaze as much as possible to avoid patches.


Bake for 35-40minutes. Allow to cool and serve with a cool glass of milk or if you prefer a cup of tea.