This pumpkin Nutella babka blends a rich, buttery brioche-style dough with pumpkin puree and ribbons of creamy Nutella for a stunning autumn-worthy loaf. Soft, slightly sweet dough meets a decadent chocolate-hazelnut filling to create an eye-catching bread that’s perfect for breakfast, dessert, or a cozy snack with coffee.
October weather can surprise you—snow and chilly air make the kitchen a favorite refuge. This pumpkin Nutella babka is the kind of bake that warms the house and lifts the spirits. It’s an impressive loaf that’s surprisingly approachable: the dough is enriched and tender, the pumpkin keeps it moist and flavorful, and the Nutella creates striking swirls inside each slice.
If you’ve made babka before, you’ll find this version familiar but with a seasonal twist. The pumpkin adds moisture and a mellow fall flavor that pairs beautifully with the chocolate-hazelnut filling. Leftovers (if there are any) also make excellent French toast, so consider doubling the recipe if you’re feeding a crowd.
How to make this Pumpkin Nutella Babka recipe
Start by proofing the yeast: sprinkle active dry yeast over warmed milk with a teaspoon of sugar. If the yeast is active it will foam within five minutes; if not, discard and try with fresh yeast or check the milk temperature. Once the yeast is bubbly, combine it with the remaining dough ingredients in a stand mixer, including the pumpkin puree. Mix until the dough forms, then add softened butter in pieces and continue mixing until incorporated. Because the pumpkin makes the dough wetter, chilling it overnight in the refrigerator helps the dough firm up and develop flavor.
After an overnight chill, divide the dough and shape it for filling. Roll each portion into a rectangle, spread with Nutella, roll into a log, slice lengthwise, and twist the two halves together to create the classic babka shape. Place each braid in a parchment-lined loaf pan and allow a final rise until puffy and slightly domed. Bake until golden and fully set. A simple sugar syrup brushed on hot from the oven gives the crust a subtle sheen and keeps the crumb tender.
How to shape babka dough
After chilling, divide the dough into two equal pieces. Roll one portion into a roughly 12 x 16-inch rectangle and spread half the Nutella, leaving a small border. Roll the dough into a tight log along the long side, trim the ends, then slice the log lengthwise so the layers are exposed. Stack the two halves, press the top ends together, and braid the strands to the bottom, pressing the ends gently to seal. Repeat with the second portion and place each braided loaf into a parchment-lined 9 x 5-inch pan. Let the loaves rise until puffy, then bake at 350°F (175°C) until golden and a skewer or thermometer shows doneness. Brush with sugar syrup while still warm for a glossy finish.
For a different filling, try swapping Nutella for chocolate-hazelnut spread combined with chopped toasted nuts or a fruit jam. Babka is versatile—feel free to experiment while keeping the basic enriched dough method the same.
Below is the recipe card with ingredient amounts, timing, and step-by-step instructions so you can recreate this pumpkin Nutella babka at home.
Pumpkin Nutella Babka
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Ingredients
Babka Dough
- 4 ½ cups all-purpose flour
- ⅓ cup sugar + 1 teaspoon divided
- 1 cup milk warmed to 100-110 degrees
- 1 pkg active dry yeast about 2 ¼ tsp
- 1 teaspoon kosher salt
- 2 eggs
- 1 teaspoon vanilla
- ¾ cup pumpkin puree
- 8 tablespoon unsalted butter softened and cubed
Sugar Syrup
- ⅓ cup water
- ⅓ cup sugar
Additional Ingredients
- 1 cup Nutella
Instructions
Babka Dough
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Whisk together flour, sugar and salt. Warm the milk to 100–110°F (about 45 seconds in the microwave) and add it to the bowl of a stand mixer fitted with a dough hook. Stir in 1 teaspoon sugar, sprinkle the yeast over the milk and let stand about 5 minutes until foamy.
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Add eggs, pumpkin puree, and vanilla to the yeast mixture, then add the dry ingredients. Mix on low until combined, then increase to medium and mix about 5 minutes until smooth.
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Add the butter and mix on medium about 4 minutes until incorporated and the dough comes together but remains slightly sticky. Scrape the bowl as needed. Transfer dough to an oiled bowl, cover, and refrigerate for 8 hours or overnight.
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Turn dough onto a lightly floured surface and divide in half. Roll one piece into a 12 x 16-inch rectangle and spread with half the Nutella, leaving a ½-inch border.
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Roll the rectangle into a log starting from the long side. Trim about an inch from each end. Slice the log lengthwise into two long halves so the layers are exposed. Lay one half over the other and braid, pressing the ends together lightly. Repeat with the second piece of dough.
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Line a 9 x 5-inch loaf pan with parchment, leaving an overhang. Place the braided dough into the pan, cover, and let rise in a cool spot for about an hour. Bake at 350°F (175°C) for about 40 minutes until golden and a tester is clean. Immediately brush each loaf with the sugar syrup. Cool in the pan a few minutes, then transfer on the parchment to a rack to cool completely.
Sugar Syrup
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Combine water and sugar in a small saucepan. Cook over medium-high heat until the sugar dissolves. Remove from heat and let cool before brushing on the baked loaves.