Get ready to experience a mind-blowing dessert that will make your taste buds dance with excitement! This Pumpkin Chocolate Babka with Candy Corn is not just a recipe—it's a seasonal sensation that combines the warmth of pumpkin, the richness of chocolate, and the nostalgic sweetness of candy corn. Imagine a soft, pillowy bread swirled with decadent chocolate and studded with colorful candy corn pieces that will transport you straight to autumn bliss. Whether you're a baking enthusiast or a seasonal treat lover, this recipe is about to become your new obsession!
Prep Time: 1 hrs
Cook Time: 30 mins
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 1/2 cups all-purpose flour
- 1 packet active dry yeast
- 1/2 cup sugar
- 1 teaspoon salt
- 1/2 cup milk, warmed
- 1/2 cup pumpkin puree
- 1/4 cup unsalted butter, softened
- 1/2 cup chocolate chips
- 1/2 cup candy corn
- 1 egg, beaten
Instructions
- In a large mixing bowl, activate the yeast by combining the warm milk with the packet of active dry yeast. Let it sit for 5-10 minutes until it becomes foamy and fragrant.
- Add softened butter, sugar, pumpkin puree, and beaten egg to the yeast mixture. Whisk thoroughly until all ingredients are well combined and smooth.
- Gradually incorporate the flour and salt into the wet ingredients, mixing with a wooden spoon or stand mixer with a dough hook until a soft, sticky dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until it becomes elastic and smooth. The dough should spring back when gently pressed.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for approximately 1 hour or until doubled in size.
- After rising, punch down the dough and roll it out into a large rectangular shape on a floured surface.
- Sprinkle chocolate chips and chopped candy corn evenly across the rolled-out dough, leaving a small border around the edges.
- Carefully roll the dough into a tight log, then slice it lengthwise to create a braided effect when twisting.
- Transfer the shaped babka into a greased loaf pan, cover, and let it rise for an additional 30 minutes.
- Preheat the oven to 350°F (175°C). Brush the top of the babka with an additional beaten egg for a golden finish.
- Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
- Remove from oven, let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Yeast Activation is Key: Ensure your milk is warm (not hot) to properly activate the yeast without killing it.
- Patience with Rising: Allow sufficient time for the dough to rise, which develops flavor and texture.
- Room Temperature Ingredients: Use softened butter and eggs at room temperature for smoother mixing.
- Flour Your Surface: When rolling out the dough, use just enough flour to prevent sticking without drying out the dough.
- Even Distribution: Spread chocolate chips and candy corn evenly for consistent flavor in every bite.
- Golden Finish: The egg wash creates a beautiful, glossy top—don't skip this step!
- Cooling is Crucial: Let the babka cool completely before slicing to maintain its structure.
- Storage Tip: Wrap tightly in plastic wrap and store at room temperature for up to 3 days, or freeze for longer preservation.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 6g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 45mg
