This vegan sweet bread swirled with cinnamon-spiced pumpkin puree is as healthy as delicious.
Each delightful slice has half the calories and five times fewer sugars than the classic babka cake recipe.
Roast pumpkin chunks for 40 minutes at 180 °C (355 °F).
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Meanwhile, mix the yeast with 15 g (1/2 oz) of plain flour and 30 mL (1 fl oz) of lukewarm milk and leave it to bubble for 5 minutes.
Then, add all the remaining dough ingredients to a bowl, followed by the yeast mixture.
Work the ingredients into a pliable dough, kneading it for 10 minutes.
Let the dough prove covered for 50 minutes in a lightly greased bowl.
Meanwhile, mash the pumpkin into a puree and mix it with maple syrup, ground cinnamon, and starch.
Roll out the dough into a rectangle over a sheet of baking paper. Then, spread the pumpkin filling over it.
Starting at the long edge, roll up the dough into a tight log.
With seam side down, slice the roll in half lengthwise and turn the two halves to expose the filing. Then, overlap one length over the other into an X.
Weave the two lengths into a braid.
Finish off the braid by tucking the ends under.
Ease the babka into a loaf tin, let it prove covered for 30 minutes, and brush it with the vegan egg-wash before baking.
Bake the babka for 50 minutes at 180°C (355°F), brush it with maple syrup, and let it cool down completely.
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