A Step by Step  Guide to Baking a Chocolate Pumpkin Babka at Home. 

This Chocolate Pumpkin Babka is decadent, moist, and rich in flavour but perhaps most importantly, beautiful. This babka only looks complicated, if you can make cinnamon buns, you can make a babka!

Let’s get started!

Let me promise you Pumpkin Chocolate “Takes a backseat to no Babka!”

5 Tips For Making a Chocolate Pumpkin Babka

01 Fully Cook

02 Cool immediately

03 Store the dough in the fridge overnight.

04 Freeze your cooked Babka

05 Use your oven to proof the Babka

Flour Bag
Flour Bowl

Fully Cook


Don’t under-bake your Babka. Because of the pumpkin puree, it may look done before it is. Properly preheat your oven and bake for the full 30 minutes. 

Cool Immediately


Take the cooked Babka out of the pan as soon as you can after cooking to avoid having it overcook and sweat. Not a good combo!

If you are low on time...


You can shape the Babka, cover it, and leave it in the fridge overnight. Allow it to warm on the counter for an hour in the morning and cook as usual!

Freeze for later


Make several at once and freeze them to impress your guests at a later date. Either vacuum seal or wrap tightly in plastic wrap and place in a zippered bag or airtight container.

Use your oven to proof the Babka


Your oven might have a proofing setting which will help to rise your dough nicely. Alternatively, you can rise in a warm spot.

Bread bun

More Pumpkin Recipes on the Blog

Homemade Pumpkin Puree

Sweet and Salty Chai Spiced Pumpkin Seeds