In the bowl of a stand mixer attached with a dough hook add 3 ½ cups of the flour, C&H® Organic Raw Cane Sugar, salt, and yeast. Start the mixer to low speed. Add the pumpkin, 2 eggs and milk into the dry ingredients and mix for about 3-4 minutes until just combined. Add ½ cup of cubed butter, a little bit at a time until completely incorporated. The dough will start to come off from the sides and will be sticky. Transfer the dough onto a clean lightly floured surface.
Using the remaining ½ cup of flour, bring the dough together to form one large ball. Place the dough in a large, clean, well-greased bowl. Brush the dough with a little oil. Cover the bowl loosely with a cling film and allow it to rise and double in volume at room temperature for about 2 hours.
Combine the remaining ½ cup softened butter, C&H® Dark Brown Sugar, flour and cinnamon into a smooth paste. You will add the nuts later.
Grease and line with parchment paper two 9”x5” loaf pans.
Transfer the dough back onto a clean surface. Divide the dough in half and work with one half at a time.
Shape the dough into a 9"x18", 1/4"-thick rectangle. Spread the cinnamon filling on the dough, leaving an inch of the edges. Scatter the chopped pecans on top of the filling.
Starting with a short end, roll the dough gently into a log, sealing the seam and ends.
Using a sharp knife, cut the log in half lengthwise to make two pieces of dough each about 10" long; carefully, to prevent too much filling from spilling out.
With the exposed filling side up, twist the two pieces into a braid, tucking the ends underneath. Place the twisted loaf into the prepared loaf pan.
Repeat steps 6-9 with the second half of the dough.
Cover the loaves and let them rise until they become puffy and doubled in size, 1 1/2 to 2 1/2 hours. Towards the end of the rising time, preheat your oven to 350 degrees Fahrenheit.
Prepare an egg glaze by whisking 1 egg with the ½ tbsp milk.
Brush the loaves with the egg glaze and sprinkle C&H® Light Brown Sugar on top.
Bake them for 40 to 50 minutes, tenting with aluminum foil during the final 15 to 20 minutes of baking; the loaves should be a deep-golden brown.
Remove the babkas from the oven, and immediately loosen the edges using a table knife.
Let the babkas cool for 10 minutes, then turn it out of the pan onto a rack to cool completely. Enjoy!
After dough has risen two hours in step 2, punch down the dough wrap tightly with plastic wrap. Refrigerate overnight or for up to 2 days, then remove from the refrigerator and continue with step 3.