If you’re looking for a showstopper bread to serve during Sukkot, consider making Pupmkin Pecan Babakallah, which is a cross between a babka and a challah, infused with the flavors and warm spices of autumn. With a bit of time and effort to master a special shaping technique, you will be rewarded with this scrumptious baked delight.  In the unlikely event that you have any leftovers, pumpkin pecan babkallah makes mouthwatering French toast for an indulgent breakfast or brunch. Chag Sameach!


  • 1 pkg. yeast (I use Fleischmann’s Active Dry ¼ oz pkg—make sure it’s not rapid rise)
  • 1 Cup warm water
  • 1 and ½ teaspoons sugar
  • 3 Cups plus 2 tablespoons bread flour (I use King Arthur’s unbleached bread flour)
  • ¼ Cup sugar
  • 1 and ½ teaspoons salt
  • 1 egg
  • 2 teaspoons oil (I use canola oil)


  • 3 tablespoons margarine, melted
  • ½ cup pumpkin puree
  • ½ cup pecans, chopped
  • ½ cup light brown sugar, packed
  • 1 tablespoon pumpkin pie spice


  • 1 egg
  • 1 teaspoon water

You will need a 10” or 12” loaf pan.  You can use two smaller loaf pans, but will have to cut your bread in half after you shape it to fit into the smaller pans. Cut out a piece of parchment paper to fit the bottom of the loaf pan. Spray the parchment and the sides of the pans with Pam.

Place yeast in warm, water with 1 and ½ teaspoons sugar, and allow to proof (to bubble up a bit so you know that the yeast are alive) 5 to 10 minutes.

Place flour, ¼ Cup sugar and salt in food processor and pulse a few times to mix.

Beat egg and oil in bowl, then add to water/yeast mixture.

Start food processor.  Pour in liquids.  Combine for about 15 seconds.  It should be well combined. When all combined, process for another 40 seconds. Dough will be more sticky than when you knead by hand.

Remove from food processor, knead just a few times, adding a little flour if necessary to prevent sticking.

Place in bowl which has been lightly greased with oil and allow dough to rise until doubled in bulk.  This usually takes a couple of hours.  Make sure to cover the dough and leave it in a warm place to rise.

Punch down and roll into a large rectangle—12” by 14” or larger. Stir together the pumpkin puree and margarine and spread over the dough rectangle.  Combine the pecans, brown sugar, and pumpkin pie spice and sprinkle over the pumpkin filling.

Starting with the longer side of the rectangle nearest you, roll the dough tightly all the way to the other end.  Place seam side down on the cutting board and slice the roll lengthwise down the middle.  You will now have two halves of the dough roll with open layers of the filling showing through.  Twist the two half rolls around each other.

Preheat oven to 350 degrees

Cover the dough and allow to rise again for about 45 minutes.

Beat 1 egg with 1 teaspoon water and with a pastry brush, brush the glaze gently on the bread.

Bake in the preheated oven for about 35 minutes.

Pumpkin Pecan Swirl Bread should come out burnished to a deep golden brown.