We made this super healthy, vegan pumpkin babka recipe for all the babka lovers that are on a plant-based or weight-loss diet.
Classic babka, also known as krantz cake, is a traditional sweet braided yeast bread of Jewish origin, very popular in Eastern Europe, Israel, and the United States. Most recipes include a fat-rich brioche dough made with eggs, butter, milk and swirled with chocolate filling.
Although tasty, classic babka is unsuitable for those with egg or milk allergies or following a vegan diet. Plus, it's so calorie-loaded that eating a single slice can be as filling as consuming a full meal.
Our vegan pumpkin babka is a real game-changer as we made the yeast bread without eggs, and we used almond milk instead of cow milk. Also, we swapped butter with a much smaller amount of oil to keep the fats low. The leaving action of the yeast and the stretchiness of gluten ensure the dough is fluffy and spongy, while the oil adds richness and flavour.
While most pumpkin babka recipes include pumpkin puree in the dough, we use it as the filling instead of chocolate. We roasted pumpkin chunks in the oven to get a lovely caramelised flavour from the naturally occurring sugars. Then, we mashed them with a splash of maple syrup and a pinch of cinnamon. Prefer the chocolate filling? Check out our vegan chocolate babka recipe.
The result is a low-fat and low-sugar babka. Compared to the classic one, each slice has over half the calories and a third of the fats. Not to mention it comes with zero saturated fats and five times fewer sugars. Awesome!