I’ve really been enjoying cooking more at home and trying my hand at some new recipes, like this pumpkin bread with streusel topping! I was in the mood for some pumpkin bread (it’s fall, after all!) and the chocolate streusel in the middle plus crumb topping just had me drooling and seemed like a fun twist on a traditional pumpkin bread recipe. Adding chocolate makes any dessert better, in my opinion.
This recipe is from the NYT and it was pretty simple to make! I was really happy with how it turned out. Omied and I enjoyed it with a side of ice cream and I think you’re going to love it too.
Plus it made the whole house smell like pumpkin spice while I was baking it. Yum!
If you’re looking for a dessert alternative to the usual pumpkin pie, give this pumpkin spice streusel bread recipe a shot! I’ll probably be whipping it out every November (and maybe September and October too…).
This recipe turned out so delicious, and it was such a moist pumpkin bread, especially with the chocolate streusel running through it. Mmm.
For the Streusel
- 1/4 cup packed light brown sugar
- ¼ cup packed dark brown sugar (If you're not able to find both light and dark brown sugar, just do 1/2 cup brown sugar total instead)
- ¼ cup chopped walnuts or pecans
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- ½ tablespoon cold butter
- ¼ cup semisweet chocolate chips
For the Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- 1/2 cup granulated sugar
- ½ cup light brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1/2 cup canned pumpkin puree
- ½ cup sour cream
- ½ tablespoon dark rum
- 1 teaspoon vanilla extract
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.) (I like these loaf pans.)
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.
3. In a separate bowl, whisk together flour, cinnamon, baking soda and salt.
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.
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.
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.
Looking for more recipes? Find them here!