Pumpkin Bread With Chocolate Chip Streusel
Updated Dec. 8, 2022
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¼ cup packed light brown sugar
- ¼cup packed dark brown sugar
- ¼cup chopped walnuts or pecans
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ½tablespoon cold butter
- ¼cup semisweet chocolate chips
- 1½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¾teaspoon fine sea salt
- ½ cup granulated sugar
- ½cup light brown sugar
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- ½ cup canned pumpkin
- ½cup sour cream
- ½tablespoon dark rum
- 1 teaspoon vanilla extract
For the Streusel
For the Cake
Nutritional analysis per serving (10 servings)
348 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 2 grams dietary fiber; 31 grams sugars; 4 grams protein; 238 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat the oven to 350 degrees. Grease and flour a nonstick 9-inch loaf pan. (Or, if the pan is not nonstick, line with parchment paper and butter the paper.)
- Step 2
Prepare the streusel: In a bowl, combine the brown sugars, nuts, cinnamon and ginger. Cut in butter with pastry blender or your fingers until mixture is crumbly. Divide the mixture in half and add the chocolate chips to one half. Leave the other plain and set it aside for the topping.
- Step 3
In a separate bowl, combine the flour, cinnamon, baking soda and salt.
- Step 4
In the bowl of an electric mixer, beat sugars and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream, rum and vanilla extract; mix well. Gradually beat in flour mixture.
- Step 5
Spoon half of the batter into pan. Sprinkle the chocolate chip streusel over the batter, not allowing streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan. Sprinkle remaining streusel on the top.
- Step 6
Bake for about 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Unmold and cool completely.
Private Notes
Comments
I suspect that the "1/2 tablespoon butter" under "Struesel" should read "1/2 C butter", as this is closer to the amounts used in other recipes, and the quantity specified can neither be cut with a pastry blender, nor be sufficient to provide the moisture to make the struesel mixture crumbly.
Truly great recipe. I made this mostly as written. Changes: I used fresh pumpkin that I cooked down a little (~25 min), and added 3/4 cups to the mix. Great pumpkin flavor, and so moist. I would not use 1/2 cup of butter for the streusel as suggested by others. I used 2 tablespoons and this was fine. I could have even cut this back to 1 tbsp. But 1 whole stick of butter would be way too much.
I hope you did not try 1/2 c butter in this struesel, it contains no flour so the 1/2 Tbs. is correct (otherwise you would end up with a greasy mess) - this is a wonderful recipe - highly recommend it as it is.
Perfect as is. No changes.
I love many of MC’s recipes but not sure why this one is charting five stars. It’s far too sweet and has no pumpkin flavor. Wouldn’t make again.
I followed the recipe exactly as stated..the only difference being that I put 3/4 of the batter in the pan (as some others here suggested), before I added first layer of streusel. It took about 45 minutes, before a wooden toothpick came out clean. I then let it cool for 30 minutes. However, when I went to remove the cake from the pan, I saw the top 'crust' of streusel breaking away, then saw that center of cake was mush...not fully cooked. Next time I'll put streusel lower, and cook longer.
Advertisement