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Maple Pumpkin Babka in the oven Pure Maple
Recipes Seasonal

Maple Pumpkin Babka Recipe

Prep time
30m
Cook time
40m
Total time
1 hour 10 minutes (plus additional proving time)

Maple Pumpkin Babka Recipe

Our Maple Pumpkin Babka is lovely and light, spiced with a balanced blend of autumn flavours and a perfect way to use up leftover pumpkin.

Ingredients

  • For the dough
  • 2 teaspoons yeast
  • 2 teaspoons sugar
  • 500g plain flour, plus extra for dusting
  • 2 teaspoons pumpkin spice
  • 1/2 teaspoon salt

  • 2 tablespoons Pure Maple Syrup, Dark Robust
  • 2 eggs
  • 100ml milk, warmed
  • 80g unsalted butter, melted
  • 315g pumpkin purée
  • 2 tablespoons vegetable oil
  • For the pumpkin spice
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground allspice
  • 1 teaspoon ground nutmeg
  • For the filling
  • 50g unsalted butter, softened

  • 3 tablespoons Pure Maple Syrup, Dark Robust
  • 2 tablespoons dark brown sugar, optional
  • 2 tablespoons pumpkin spice

Instructions

  1. Activate the yeast by placing it in a bowl with the sugar and 60ml warm water.
    Whisk briefly and leave in a warm place until foamy.
  2. Mix all the spices together to create the pumpkin spice blend.
    Store any extra in an airtight jar.
  3. Place all the dry dough ingredients into a mixing bowl and make a well in the centre.
    Add the yeast mixture, one egg, pumpkin purée, milk, melted butter and maple syrup.
    Using a mixer with a dough hook, mix until a smooth dough forms.
    Knead for about 10 minutes until elastic, adding a little extra flour if needed.
    Lightly oil the dough, cover, and leave to double in size.
  4. Beat the softened butter until pale and creamy, then gradually mix in the maple syrup.
  5. Once risen, knock back the dough and roll it into a rectangle roughly 28cm by 38cm.
    Spread the maple butter over the dough, leaving a 1cm border.
    Sprinkle with brown sugar and pumpkin spice if using.
    Roll up from the long side, slice lengthways to expose the filling, then twist the two halves together.
    Place into a greased and lined 2lb loaf tin, cover loosely, and allow to double in size again.
  6. Preheat the oven to 190C, 170C fan, Gas Mark 5.
    Whisk the remaining egg and brush over the babka.
    Bake on the middle shelf for 35 to 40 minutes until golden.
    Cool for 10 minutes before removing from the tin.
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