Imagine sinking your teeth into a soft, swirling masterpiece that captures the essence of fall in every single bite. This Vegan Pumpkin Pecan Babka isn't just a bread - it's a culinary adventure that transforms humble ingredients into a show-stopping dessert that will make your taste buds dance with delight. Packed with warm spices, nutty pecans, and rich pumpkin flavor, this babka is about to become your new seasonal obsession that will have everyone begging for your secret recipe!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Vegan
Serves: 10 servings
Ingredients
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 cup pumpkin puree
- 1/2 cup almond milk
- 1 tsp instant yeast
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup chopped pecans
- 1/4 tsp salt
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, salt, instant yeast, cinnamon, and nutmeg. Whisk together to evenly distribute the dry ingredients.
- Create a well in the center of the dry ingredients and add the pumpkin puree, vegetable oil, and almond milk. Mix with a wooden spoon or stand mixer until a soft, slightly sticky dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should become less sticky and more cohesive.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour or until doubled in size.
- While the dough rises, prepare the filling by mixing chopped pecans with additional cinnamon and a tablespoon of sugar.
- Once the dough has risen, punch it down and roll out on a floured surface into a large rectangle, approximately 16x12 inches.
- Spread a thin layer of additional pumpkin puree over the dough, leaving a small border around the edges. Sprinkle the pecan mixture evenly across the surface.
- Roll the dough tightly from the long side, creating a log. Slice the log lengthwise, leaving one end attached, and twist the two halves together to create a braided effect.
- Transfer the twisted dough to a greased loaf pan, cover, and let rise for an additional 30 minutes.
- Preheat the oven to 350°F (175°C). Brush the top of the babka with additional almond milk.
- Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Temperature is key! Ensure your ingredients are at room temperature for the smoothest dough consistency.
- Don't rush the rising process - patience helps develop those incredible layers and soft texture.
- Use a sharp knife when cutting the dough log to maintain clean, beautiful twists.
- For extra moisture, brush the top with a little maple syrup after baking for a gorgeous golden sheen.
- Make sure your yeast is fresh - old yeast can prevent proper rising and affect the bread's texture.
- If the top browns too quickly while baking, cover loosely with aluminum foil to prevent burning.
- Let the babka cool completely before slicing to help it maintain its structural integrity.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 40g
Protein: 5g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
