Easy Sourdough Pumpkin Babka Recipe

This delicious sourdough babka features a rich pumpkin brioche-like dough ribboned with brown sugar and pumpkin pie spice and finished with a gorgeous sugar glaze. This is a truly special sweet bread that will be remembered by everyone who is lucky enough to enjoy it!

Don't be intimidated by this sourdough babka recipe, it's actually really easy and each step is broken down to make following the recipe truly simple. This cake-like bread uses active sourdough starter to create a beautiful pumpkin spice babka. You can find full instructions for making a sourdough starter here.

If you love making sourdough pumpkin recipes, make sure you check out this collection of 10+ sourdough pumpkin recipes, as well as this collection of sourdough fall recipes.

Why You'll Love This Recipe

Pumpkin + Sourdough - this sourdough pumpkin babka recipe is a wonderful way to bring together your love of sourdough and pumpkin in one recipe.

Perfect Fall Colors & Flavors - just like these sourdough pumpkin cinnamon rolls, you will love the gorgeous fall color and flavor that pumpkin brings to this sourdough babka dough.

Impressive Result for Little Effort - There is something so impressive about babka, all those twists and swirls! You get an impressive result for very little effort. If you can twist dough, you can make sourdough babka!

What Is Babka?

Babka is a twisted bread or cake that has its origins in Eastern Europe, particularly in countries like Poland and Ukraine where it was popular within Jewish communities. This sweet treat is characterized by its rich, yeasted dough, which was typically swirled with a cinnamon, fruit or nut fillings.

The word "babka" actually means "grandmother" in Polish and is a testament to the dessert's homey, nostalgic appeal. Traditional babka recipes have been passed down through generations, often enjoyed during religious holidays like Easter. 

In recent years, babka has experienced a resurgence in popularity, with modern interpretations incorporating a variety of innovative fillings and flavors, from chocolate, matcha and pistachio to Nutella and even savory options. 

Babka has transcended its Eastern European roots to become a beloved pastry worldwide, celebrated for its delightful combination of textures and flavors, making it a timeless treat that bridges the gap between tradition and contemporary culinary creativity.

How To Make Sourdough Pumpkin Babka

This sourdough pumpkin babka uses relatively simple ingredients to create something truly special. Don't be intimidated by the length of the recipe, the steps are all really simple. 

Even the shaping is easier than it looks! If you can roll dough into a log, you can make this sourdough pumpkin babka!

I think the best thing about this sourdough pumpkin babka is that you don't require any special equipment to make it. The dough can easily be kneaded by hand and you can bake it in a simple loaf pan. The pan I've used is 24cm x 14cm or 9.5" x 5.5".

Let's Make the Pumpkin Babka Dough

In a large mixing bowl, beat the eggs and then add the pumpkin puree and sourdough starter. Whisk together to form a smooth batter.

On top of the pumpkin puree mixture, add the bread flour, melted butter and salt. Bring this together into a dry, shaggy dough. Cover with an elastic food cover and allow to rest for around 30 minutes.

After 30 minutes, tip the dough onto a clean surface and knead until it's silky and elastic. You can perform this step using a stand mixer with a dough hook attachment, but it's really easy dough to knead by hand. It's such a beautiful way to spend 10 minutes.

Once the dough is sufficiently kneaded, it's time for bulk fermentation. Place the babka dough back into the bowl and cover. Allow the dough to bulk ferment at room temperature until it's risen around 50%.

Shaping & Filling the Sourdough Babka

Before you shape the dough, you'll need to mix the filling. Mix the filling ingredients together in a small bowl. Set aside until you're ready to shape the dough.

Once the sourdough pumpkin babka dough as risen around 50%, tip the dough out onto a clean surface and push out into a rectangle that measures around 16" x 8" (it really doesn't have to be exact). There's no need for a rolling pin, just use your hands.

Spread the filling you prepared earlier over the whole rectangle, leaving a 1" border on one of the long sides.

Roll the dough up into a log, finished on the side with the border of dough you left unfilled. Tuck the seam underneath the log.

Take a dough scraper or bench knife and slice the log in half length ways, leaving a small section still attached at one end.

Now twist the two lengths of dough into a rope, twisting it so that the filling is swirled around the dough.

Roll each end up so that the dough forms an "S" shape and carefully lift it into your prepared loaf pan.

Place an elastic food cover over the pan and allow the dough to rise up (around 50%) so that it fills the tin.

While the sourdough pumpkin babka is proofing, make a simple syrup by placing the sugar and water in a small saucepan and heating until the syrup is just boiling, Turn down the heat and let it simmer for around 5 minutes, moving the syrup around the pan occasionally. Once the syrup starts to thicken, remove from the heat and place into a bowl to cool.

Baking Sourdough Pumpkin Babka

When the dough is sufficiently proofed, preheat your oven to 180C (350F). 

While the oven is preheating, prepare the egg wash by beating a whole egg with a little water and then brush it all over the dough using a pastry brush.

 Once the oven is at temperature, bake the babka for around 40 minutes, or until the sourdough pumpkin babka is golden brown and a skewer comes out clean.

Once the babka is cooked through, remove from the oven and allow to cool for around 10 minutes in the pan.

Carefully remove the sourdough pumpkin babka from the pan and place onto a wire rack. Brush the sugar syrup all over the babka, even on the sides. Use as much of the sugar syrup as you can.

Baker's Timeline for Sourdough Pumpkin Babka

Many people ask for the timeline that I follow when making sourdough pumpkin babka, so I've included my timeline for making this recipe.

Remember that everything with sourdough is negotiable, with a few tweaks. If you would like to build your own schedule for baking sourdough bread, you might find this post on sourdough timelines helpful. 

PREPARE YOUR SOURDOUGH STARTER

9.00 pm - Feed sourdough starter and allow it to double overnight (I feed 1:3:3 for this)

THE NEXT MORNING

7.00 am - Mix the dough, autolyse and knead before allowing it to bulk ferment.

4.00 pm - Mix the filling, shape the sourdough pumpkin babka and place into a loaf pan to proof. You can place the babka into the fridge at this point to bake the next day if you prefer or allow it to proof on the counter. Remember if you place it in the fridge, you'll need to allow it to get puffy at room temp before you bake it.

While the babka proofs, make the simple sugar syrup.

8.00pm - Bake the sourdough pumpkin babka and slather in simple sugar syrup once it comes out of the oven. Allow it to cool overnight and enjoy for breakfast the next morning.

You'll also find many sourdough baking timelines in my ebook "Scheduling Sourdough" which can be adapted to suit this recipe.

Can I Add Chocolate Chips To Sourdough Pumpkin Babka?

Chocolate chips are a decadent addition to any sourdough babka, but are especially good in sourdough pumpkin babka.

I find that semi sweet chocolate chips work best in this sweet dough, but of course if you prefer milk chocolate, then those are just fine to add too.

Share the sourdough love!