Go Back
–+ servings
Pumpkin Poppy Filled Babka

Pumpkin Poppy Filled Babka

Perfect with a cup of coffee, this pumpkin sweet bread filled with poppy seed filling is going to be your new favorite recipe for breakfast, lunch & dessert!
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour
Resting Time 1 hour 30 minutes
Total Time 3 hours 15 minutes
Servings 10

Ingredients
  

For the Pumpkin Dough

  • ¾ cup Plant Milk (177ml)
  • 2 Tbs Vegan Butter softened (28g)
  • 2 Tbs Granulated Sugar (28g)
  • 1½ teaspoon Instant Yeast
  • ½ cup Canned Pumpkin *see notes (130g)
  • 3 cup All Purpose Flour (375g)
  • ½ teaspoon Cardamom *optional
  • ½ teaspoon Salt

For the Poppy Filling

  • ½ cup Plant Milk (118ml)
  • 2 Tbs Vegan Butter (28g)
  • ⅓ cup Granulated Sugar (67g)
  • ½ Tbs Cornstarch (4g)
  • pinch salt
  • ¾ cup Ground Poppy Seeds (113g)

Instructions
 

  • Grease a large loaf pan with pan grease & add a parchment paper liner in the bottom
  • Make the Pumpkin Dough by combining all the dry ingredients together in the work bowl of your electric mixer & whisk or blend well *If you are not using Instant Yeast you will add the yeast to a small bowl with some of the warm (110℉) plant milk & let stand 5 minutes
  • To all the dry ingredients in the bowl add the plant milk & pumpkin & mix with the dough hook ~ you may need to help it along with a spatula until it forms a soft mass, then let it knead for 5 minutes on medium speed
  • Add the softened vegan butter and mix just until it is all incorporated (total mix time is about 8 minutes)
  • Transfer the dough to a lightly oiled bowl covered & let rise to double in a warm spot (approx 1 hour)
  • Meanwhile prepare the poppy filling: First grind the poppy seeds in a spice grinder & set aside
  • Combine the plant milk with the sugar, cornstarch & pinch of salt in a medium sauce pot over medium to high heat whisking often to avoid scorching the bottom
  • Once the custard starts to bubble remove it from the heat & add the vegan butter, stir until it is melted then add the poppy seeds
    Refrigerate the filling to cold
  • Once the dough has risen & the poppy filling is cold roll the dough out on a lightly floured surface to approximately 10" x 10"
  • Spread the poppy filling over the entire dough then roll it up jelly roll style
    Cut a slit down the center but keeping the ends intact then twist it and place it into the prepared loaf pan *see video linked above the recipe
  • Cover & let rise again approximately 40 minutes then preheat the oven to 350℉
  • Brush the top of the bread with your favorite wash (I have been using my coffee creamer! LOL) Bake for 35-40 minutes then turn the oven down to 325℉ and bake for another 20 minutes or when an instant read thermometer is at 200℉
  • Cool the bread in the pan until you can safely touch it then turn it out onto a cooling rack to cool the rest of the way

Notes

Storage Like any yeast bread Pumpkin Poppy Babka will stay fresh for about 2-3 days at room temperature in an airtight container
The bread will start to stale before it actually "goes bad" but it will be good for up to 1 week in the refrigerator
Freeze wrapped well for up to 1 month 
Tried this recipe?Let us know how it was!