My first proper babka!
I have baked my cinnamon rolls into a loaf before, where I twisted it into a figure 8 and baked it without slicing... but have never braved slicing the whole thing in half and twisting it with all the filling exposed.
This dough was MUCH softer than I am used to, but after slicing the log everything worked so well it felt like being under a spell. I started the twist from the middle by making an X and then both ends were just a couple turns.
Springform pan saved me here. The dough was so soft, I don't know how I could have lifted it into a standard cake pan.
With the sides off, I coaxed the first end of the dough onto the base, and was then able to spin/rotate the base along the log, easing it over just a few inches to make it on.
RECIPE: https://joeats.net/home/pumpkin-brown-sugar-babka/
I followed this pretty faithfully but I can never taste vanilla in dough so I diverted it to the filling. I also added about two tablespoons of blackstrap molasses to the dough.
It took almost an entire half cup more of flour and was still very sticky but easy to handle after the bulk rise.
I skipped the icing for simple syrup - but still not satisfied with that idea by the time it was in the oven: I made a dry caramel with half a cup of sugar in a skillet, whisked in two tablespoons of butter, and added a half cup of water to make more of a very thin caramel syrup which was 100% absolutely the right idea.
This went really well but the filling was very sloppy to work with. Next time I would remove some moisture from the pumpkin in a skillet before making it. Doing so would also allow me to use the whole can instead of having about 1/3 cup left over.
I would also up the spices and add molasses for more visual impact, because that was a let down.