Using More of the Pumpkin Purée: Pumpkin Babka 🎃

Worrying I hadn’t utilized the pumpkin purée enough, I made a unique soft, cake-like babka by making some substitutions to this recipe. First, I used all-purpose flour instead of bread flour, resulting in less gluten in the dough. I also used coconut oil instead of vegan block butter because I recently bought a huge tub of it and it is, in general, far less creepy than any kind of vegan butter.

The rise was still very impressive. Dough looked like this off the dough hook…

…and looked like this after its first proof.

Time to get babka-ing…

Again, I subbed coconut oil for the butter.

All rolled up

Twisted and ready for the pan

This was the start of 2nd proof…

…and this was the end. It was ready to bake.

Babka ready!

It was absolutely dreamy… soft and coffee cake-like. Time for many pictures on the porch.

I would definitely do this babka again with my substitutions!