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Here we don’t celebrate Halloween, but I still wanted to do something, so pumpki…

1 min read

Here we don’t celebrate Halloween, but I still wanted to do something, so pumpkin babka it is.

Big shout out to my biggest Challa & babka inspiration lions.bread

This time I tried to make a vegan dough, and I’m very happy with the outcome, a beautiful sweet bread with pumpkin and nuts swirls.

Pumpkin Babka Recipe:

For the dough
500 gr AP flour
7 gr dry yeast
40 gr cinnamon
20 gr brown sugar
210 ml lukewarm plant milk
75 ml melted (vegan) butter
1/2 tsp vanilla bean
Pinch of salt

For the filling:
270 gr roasted pumpkin purée
30 gr brown sugar & cinnamon mix (optional)
100gr mixed nuts and dry cranberries

Method:
🔸make the dough by adding the liquids, vanilla, and the dry yeast into a bowl, mixing to combine, then add the flour and salt, kneading for 10 minutes.

🔸Let the dough rise, covered, for 1 hour in a warm spot.

🔸Roll out the dough on a floured surface into a rectangular shape, slather with the puréed pumpkin, add nuts, add more cinnamon if wanted, then roll the dough lengthwise, cut it down In the middle, and braid the two halves.

🔸Carefully transferred into a loaf pan, let it rise for another 30 min, and then bake at 170°C for 35-40 min.

🔸I love to eat mine with butter and a cup of coffee and if I’m lucky enough to have leftovers as a french toast for breakfast.
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