• In a large bowl or stand mixer bowl, whisk together 3 ¼ cups flour, sugar, yeast, salt, cinnamon, ginger, nutmeg, cloves and allspice. 
• Then, add in the dairy free milk, pumpkin, vegan butter and vanilla. 
• Using a spatula or dough hook, fold until mostly combined.  Sprinkle a little more flour if needed to not be sticky and form a ball.  
• Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. 
• Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.

For the filling

• In a medium saucepan over medium heat, combine sugar, cream and salt. Bring to a simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes. Remove from heat.
• Stir in chocolate, butter and vanilla until smooth. Let cool to room temperature.

  *If making ahead, store in air tight container in fridge. Let come to room temperature before using.
• Once dough has risen, preheat oven to 350 degrees F.

  Lightly flour a surface and roll dough out until approximately 12×15 rectangle.
• Brush cooled chocolate mixture across the entire surface.
• Starting on one side, roll the dough into a log.
•  Cut the log length wise carefully so there are two long pieces. 
• Starting at one end, pinch the ends together and then braid the two pieces together and pinch together again at the end.  
• Carefully place in a well greased loaf pan.

  *If your babka is not at the top of your pan, cover it and let it rise until it is. If it is, proceed with baking.
• Place in oven for 35-40 minutes or until done.

For Simple Syrup

• While baking, add sugar and water to a small pot and bring to a boil. 
• Stir and let boil until all sugar is dissolved.  Set aside. 
• When the bread is done, brush the simple sugar syrup onto the bread. Let cool and serve.