It’s pumpkin season—time to enjoy the cozy flavors of fall with a Pumpkin Babka swirled with creamy Nutella. This enriched, braided sweet bread has a gentle pumpkin note, decadent hazelnut-chocolate ribbons, and a beautiful swirl that makes it perfect for holiday gatherings or a special weekend bake.
Babka is a celebratory bread with roots in Eastern European Jewish cuisine. It’s an enriched, yeasted dough—somewhere between bread and cake—traditionally filled with chocolate or cinnamon. This pumpkin and Nutella version is an autumnal twist that’s easy to make when you follow step-by-step directions. Bake it from September through December and bring an impressive, homemade loaf to your holiday table.
Why You’ll Love Nutella Babka
- Irresistible fall flavors: pumpkin’s warmth pairs perfectly with hazelnut and chocolate for a cozy bite.
- Decadent Nutella swirls: creamy chocolate-hazelnut pockets run through every slice for a rich, indulgent experience.
- Stunning presentation: the braided swirl is eye-catching and makes a lovely centerpiece for brunch or dessert.
What is Babka Bread?
Babkas are rich, yeasted loaves that are sweetened and enriched with eggs and butter. Traditional fillings include chocolate and cinnamon, but modern variations are endless. This Pumpkin Babka uses canned pumpkin puree for flavor and moisture and is filled with a chocolate-hazelnut spread for classic babka ribbons. The result is a tender, slightly sweet loaf with pretty swirls and a soft crumb.
Let’s Make Pumpkin Babka Bread
This recipe is approachable with a stand mixer, but the steps are straightforward if you’re baking by hand. Lay out ingredients, read through the instructions, and plan for rising time so the dough can develop flavor and structure.
Ingredients you’ll need
- Warm water
- Active dry yeast
- All-purpose flour (measure by spoon and level)
- Canned pumpkin puree (not pumpkin pie filling)
- Unsalted butter (melted)
- Eggs
- White granulated sugar
- Salt
- Vanilla extract
- Chocolate hazelnut spread (Nutella)
- Raw hazelnuts, finely chopped
Delicious variations
- Swap white sugar for dark brown sugar for a deeper, molasses-like flavor.
- Add 1 teaspoon cinnamon or pumpkin pie spice to the dough.
- Fold in chocolate chips or top with a sweet glaze after baking for extra decadence.
How to Make Pumpkin Babka (Overview)
This section is a quick overview. The printable recipe card below includes full quantities, exact steps, and nutrition information.
Preparation
Grease a 9 x 5 loaf pan well. Proof active dry yeast in warm water for 5 minutes until foamy (skip this step if using instant yeast). Preheat the oven when the final rise is nearly complete.
Mix the dough
In the stand mixer bowl, combine warm water and yeast. Add 2 cups of flour, pumpkin puree, melted butter, eggs, sugar, salt, and vanilla. Mix on low with the paddle until combined, about 2 minutes. Add the remaining 2 cups of flour, then switch to the dough hook and knead on low until smooth and elastic, about 8–10 minutes total.
First rise
Place the dough in an oiled bowl, turn to coat, and cover. Let rise in a warm place until doubled, about 1 hour. If you have an oven proof setting, use it for a consistent rise.
Shaping the Babka
Punch down the dough, then on a lightly floured surface roll it into a thin rectangle, about 15 x 20 inches—the thinner you roll, the more visible the layers. Spread Nutella evenly, leaving a 1-inch border, and sprinkle with chopped hazelnuts.
- Roll the dough from the long edge into a tight tube and pinch the seam.
- Cut the tube lengthwise with a sharp knife so the cut sides face up, then set the halves side-by-side.
- Pinch one end together and gently twist the two halves, keeping the cut surfaces exposed to show the swirl.
- Tuck the ends under and place the twist into the prepared loaf pan.
Bake
Let the shaped loaf rise 30 minutes in a warm spot. Preheat the oven to 350°F. Bake 30 minutes, then tent with foil and bake another 20 minutes until golden and set. Cool in the pan 10 minutes before transferring to a rack to cool completely for best slices.
Frequently Asked Questions
Here are answers to common questions to help ensure baking success.
Can I make the dough ahead?
Yes. Shape the dough or refrigerate/freeze it before the first rise. If refrigerating or freezing, do not let it rise—wrap well. When ready to bake, bring to room temperature, then allow the dough to rise in a warm place for about an hour before shaping and finishing.
Fresh pumpkin vs canned
Fresh pumpkin puree works well—roast and puree, then drain any excess moisture before adding to the dough to avoid a soggy batter.
How to get perfect swirls
Roll the dough evenly and tightly. Leave a one-inch border when spreading Nutella so the filling doesn’t leak. Roll and shape gently but firmly so layers remain distinct.
How to keep the crumb soft and fluffy
Measure flour by spooning into the cup and leveling it—too much flour makes a dense loaf. Don’t overmix; knead until smooth and elastic. Allow full rise times for an airy texture.
Storage and freezing
Store wrapped in plastic or in an airtight container at room temperature for 2–4 days. Refrigerate up to a week or freeze wrapped tightly up to 3 months. Thaw at room temperature before serving.
How to reheat
Warm slices gently in a 350°F oven for 5–8 minutes or microwave briefly until just warmed. Reheating brings back the soft texture and highlights the Nutella ribbons.
Tips for perfect Pumpkin Chocolate Babka
- Knead until the dough is smooth and slightly tacky so gluten develops properly—about 8–10 minutes with a mixer or 10 minutes by hand.
- Don’t overfill with Nutella—leave a border to prevent leakage while rolling.
- Roll tightly so the filling stays inside and layers remain defined.
- Cool completely before slicing to allow the crumb to set and avoid a gummy texture.
- Use a sharp serrated knife to slice cleanly through the swirls.
If you enjoyed this recipe
Keep the pumpkin baking going by trying other seasonal favorites—pumpkin soups, pies, donuts, or pumpkin-pecan cheesecake are all wonderful options to pair with or follow this babka.
I hope you enjoy baking and sharing this Pumpkin Babka with Nutella. Leave a comment or rating if you try it—your feedback helps others decide if this recipe is right for them.
Pumpkin Babka Bread Recipe (with Nutella)
Equipment
- Mixing bowls
- Rolling pin
- 9×5 loaf pan
- Aluminum foil
Ingredients
- ¼ cup warm water
- 2¼ tsp active dry yeast (1 packet)
- 4 cups all-purpose flour
- ¾ cup canned pumpkin puree (7 oz)
- ½ cup unsalted butter, melted
- 2 large eggs, room temperature
- 3 tbsp white granulated sugar
- 1½ tsp salt
- 1 tsp vanilla extract
- ½ cup chocolate hazelnut spread (like Nutella)
- ¼ cup raw hazelnuts, finely chopped
Instructions
- Grease a 9 x 5 loaf pan generously.
- Combine warm water and active dry yeast in the mixer bowl; let sit 5 minutes until foamy.
- Add 2 cups flour, pumpkin puree, melted butter, eggs, sugar, salt, and vanilla. Mix with the paddle at low speed until combined, about 2 minutes.
- Add the remaining 2 cups flour, mix briefly with the paddle, then switch to the dough hook and knead on low until smooth and elastic, about 10 minutes.
- Grease a large bowl, place the dough inside, turn to coat, cover, and let rise in a warm place until doubled, about 1 hour.
- Punch down the dough and roll it on a floured surface to about 15 x 20 inches. The thinner you roll, the more layers you’ll see.
- Spread the hazelnut spread evenly, leaving a 1-inch border, and sprinkle chopped hazelnuts on top.
- Roll the dough from the long side into a tight tube and pinch the seam closed.
- Cut the tube lengthwise and position the halves cut-side up.
- Pinch one end of the two halves together, then slowly twist them, keeping the cut sides facing up.
- Tuck the ends under and place the loaf in the prepared pan. Cover and let rise 30 minutes.
- Preheat oven to 350°F. Bake 30 minutes, then cover with foil and bake an additional 20 minutes. Cool in the pan 10 minutes before transferring to a rack to cool completely.
Notes
Store leftovers wrapped airtight at room temperature up to 4 days (shorter in humid climates). Freeze wrapped tightly up to 3 months. Thaw at room temperature before serving. Measure flour by spooning into the cup and leveling to avoid a dry loaf. Instant yeast can be used—add directly to the flour and reduce the first rise.
Nutrition
Nutritional Disclaimer
Nutrition was calculated using specific brands and measurements. If you change ingredients or quantities, nutrition will change. Use these values as a guide.
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