Pumpkin Bread With Chocolate Chip Streusel
Updated Dec. 8, 2022
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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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.
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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.
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.
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.
Is there a substitute for the sour cream to make it nondairy? There is nondairy margarine in place of the butter.
Loved the recipe. But I did need to cook mine just a bit longer. I did double the recipe, so maybe that was the issue? But the flavor was great.
I am years behind the curve on commenting about this recipe, having only just seen it. It's the streusel used as topping and filling that caught my eye. Sadly, I lack the imagination and intrepid spirit of other bakers, and so rely on suggestions from those who have those traits. I second the appeal from another commenter to use metric weights and measures where possible, not because those are what I grew up with but because I find using a digital scale set to grams helpful.