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Clean recipe · cooking.nytimes.com

Pumpkin Bread With Chocolate Chip Streusel

This pumpkin quick bread is everything you love about the traditional version, but with a ribbon of spiced-chocolate-nut streusel running through the center and topped with more of the same. We like ours served with a scoop of vanilla ice cream.

Original recipe: cooking.nytimes.com

Yield:
1 servings
Total:
1 hr 30 min
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Ingredients

  1. ¼ cup packed light brown sugar
  2. ¼ cup packed dark brown sugar
  3. ¼ cup chopped walnuts or pecans
  4. 1 teaspoon ground cinnamon
  5. ¼ teaspoon ground ginger
  6. ½ tablespoon cold butter
  7. ¼ cup semisweet chocolate chips
  8. 1 ½ cups all-purpose flour
  9. 1 teaspoon ground cinnamon
  10. 1 teaspoon baking soda
  11. ¾ teaspoon fine sea salt
  12. ½ cup granulated sugar
  13. ½ cup light brown sugar
  14. ½ cup (1 stick) unsalted butter, softened
  15. 2 large eggs
  16. ½ cup canned pumpkin
  17. ½ cup sour cream
  18. ½ tablespoon dark rum
  19. 1 teaspoon vanilla extract

Instructions

  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.)
  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, combine the 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.