Pumpkin Babka With Chocolate Streusel Recipe

Name: Pumpkin Babka With Chocolate Streusel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Streusel:; 1/4 cup packed light brown sugar; 1/4 cup dark brown sugar; 1/4 cup chopped walnuts; 1 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1 1/2 teaspoons cold butter; 1/4 cup chocolate chips; Cake:; 1/2 cup butter, softened; 1/2 cup light brown sugar; 1/2 cup white sugar; 2 eggs; 1/2 cup canned pumpkin puree; 1/2 cup sour cream; 1 1/2 teaspoons dark rum; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoon baking soda; 3/4 teaspoon fine sea salt; 2 (1 ounce) squares bittersweet chocolate, chopped

Servings: persons

Streusel:
1/4 cup packed light brown sugar
1/4 cup dark brown sugar
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 1/2 teaspoons cold butter
1/4 cup chocolate chips
Cake:
1/2 cup butter, softened
1/2 cup light brown sugar
1/2 cup white sugar
2 eggs
1/2 cup canned pumpkin puree
1/2 cup sour cream
1 1/2 teaspoons dark rum
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon fine sea salt
2 (1 ounce) squares bittersweet chocolate, chopped

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
2
Mix 1/4 cup light brown sugar, dark brown sugar, walnuts, 1 teaspoon cinnamon, and 1/4 teaspoon ginger together in a bowl. Cut in 1 1/2 teaspoon butter with a pastry blender until mixture is crumbly. Divide streusel mixture between two bowls. Mix chocolate chips into one bowl.
3
Combine 1/2 cup butter, 1/2 cup light brown sugar, and white sugar in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin puree, sour cream, dark rum, and vanilla extract; mix well.
4
Combine flour, 1 teaspoon cinnamon, baking soda, and sea salt in a bowl. Beat gradually into the pumpkin mixture until batter is smooth.
5
Spoon half of the batter into the prepared pan. Sprinkle chocolate chip streusel over batter, keeping it away from the sides of the pan. Spoon remaining batter on top, spreading it to the edges of the pan. Sprinkle remaining streusel on top.
6
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack; let cool for 30 minutes. Invert cake onto the wire rack to cool completely.
7
Melt bittersweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle over the top and side of the cake. Chill cake until chocolate is set, about 20 minutes.

1205

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Streusel:, 1/4 cup packed light brown sugar, 1/4 cup dark brown sugar, 1/4 cup chopped walnuts, and more.

Yes, Pumpkin Babka With Chocolate Streusel falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Babka With Chocolate Streusel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions