Three things I absolutely love have come together in one completely awesome bread!
Pumpkin Poppy Filled Babka satisfies my love of poppy seed filling
With a delicate, rich, buttery Pumpkin Babka Dough
I don’t tell very many people but I have an obsession with Poppy Seed Filling!
Sometimes I buy a can just to eat it with a spoon~ Heaven!
But now adding to the list of things I cannot find in the grocery store anymore
Poppy Seed Filling is now a recipe I make instead of buy!
It’s a quick stove top custard you can prepare while the dough is rising!
There’s no video for how to make this particular Pumpkin Poppy Filled Babka
But if you watch for video for how to make a Chocolate Babka the rolling & baking is the same!
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Notes for Success
You will need a large loaf pan for this bread recipe
Checking for done-ness on a bread like this one is difficult so I like to use an instant read thermometer
If you cannot get canned pumpkin you can definitely make your own pumpkin puree!
Just be aware that homemade puree is much more liquid than canned which has the viscosity like mashed sweet potato
Use any wash you like the most for the bread before it goes into the oven
I have been using my coffee creamer with great results!
Make this entire recipe sugar free by using your favorite sugar free sweetener in both the bread and the poppy filling!
Check out my article and video for how to bake sugar free!
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!
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
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Grease a large loaf pan with pan grease & add a parchment paper liner in the bottom
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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
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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
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Add the softened vegan butter and mix just until it is all incorporated (total mix time is about 8 minutes)
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Transfer the dough to a lightly oiled bowl covered & let rise to double in a warm spot (approx 1 hour)
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Meanwhile prepare the poppy filling: First grind the poppy seeds in a spice grinder & set aside
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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
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Once the custard starts to bubble remove it from the heat & add the vegan butter, stir until it is melted then add the poppy seedsRefrigerate the filling to cold
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Once the dough has risen & the poppy filling is cold roll the dough out on a lightly floured surface to approximately 10″ x 10″
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Spread the poppy filling over the entire dough then roll it up jelly roll styleCut 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
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Cover & let rise again approximately 40 minutes then preheat the oven to 350℉
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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℉
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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
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
