Nothing says fall like pumpkin. As a pumpkin-everything aficionado, I wanted to try my hand at pumpkin babka. I know you will agree with me that the recipe was a total success once you taste this babka! Made with a pumpkin dough (oh yes, baby!) and filled with cinnamon and pumpkin goodness, this babka has the perfect balance of sweet and savory–but mostly all sweet. It is perfect for your Thanksgiving dessert spread, your morning coffee, served warm with a scoop of ice cream for dessert, or as a gift to a host!
This babka lasts up to six months in the freezer and at least two days at room temperature. It can be refrigerated for up to one week, as well. At two and a quarter pounds, this loaf serves eight to ten.