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Pumpkin Babka with Chocolate Streusel
Pumpkin Babka with Chocolate Streusel
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Prep Time:
20 minutes
Cook Time:
56 minutes
Total Time:
126 minutes
Indulgent pumpkin babka with chocolate streusel, ideal for Thanksgiving or pumpkin leftovers.
Ingredients:
  • 0.25 cup packed light brown sugar
  • 0.25 cup dark brown sugar
  • 0.25 cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground ginger
  • 1.5 teaspoons cold butter
  • 0.25 cup chocolate chips
  • 0.5 cup butter, softened
  • 0.5 cup light brown sugar
  • 0.5 cup white sugar
  • 0.5 cup canned pumpkin puree
  • 0.5 cup sour cream
  • 1.5 teaspoons dark rum
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.75 teaspoon fine sea salt
  • 2 (1 ounce) squares bittersweet chocolate, chopped
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) while you prepare a 9x5-inch loaf pan by greasing and flouring it.
  • Combine 1/4 cup of light and dark brown sugar, walnuts, 1 teaspoon of cinnamon, and 1/4 teaspoon of ginger in a bowl. Use a pastry blender to cut in 1 1/2 teaspoons of butter until the mixture is crumbly. Split the streusel between two bowls and stir chocolate chips into one bowl.
  • In a large bowl, cream together 1/2 cup of butter, 1/2 cup of light brown sugar, and white sugar until fluffy. Mix in eggs one at a time, followed by pumpkin puree, sour cream, dark rum, and vanilla extract until well combined.
  • In a bowl, mix together flour, 1 teaspoon cinnamon, baking soda, and sea salt. Gradually beat into the pumpkin mixture until smooth batter forms.
  • Pour half of the batter into the pan. Add a layer of chocolate chip streusel, leaving space around the edges. Top with the remaining batter, spreading it evenly. Finish by sprinkling the rest of the streusel on top.
  • Bake in the preheated oven for 55 minutes until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes, then invert onto the rack to cool completely.
  • In a microwave-safe glass or ceramic bowl, gently melt the bittersweet chocolate in 15-second intervals, stirring after each, for 1 to 3 minutes. Drizzle the melted chocolate over the top and side of the cake. Chill the cake until the chocolate sets, approximately 20 minutes.

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