Pumpkin bread with black cocoa and pumpkin seed streusel
Claire Saffitz x Dessert Person · ♥ 9.9K likes · 303.6K views · 14 min video
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 67 g all-purpose flour
- 55 g demerara sugar
- ½ tsp kosher salt
- ¼ cup pumpkin seeds
- 5 tbsp cold cubed butter
- 150 g granulated sugar
- 200 g all-purpose flour
- 6 g baking powder
- 1 tsp kosher salt
- ¾ tsp cinnamon
- ½ tsp ground ginger
- 2 tbsp black cocoa
- 2 whole large eggs
- 1 cup canned pumpkin
- clove
- 1 tsp turmeric
Preheat the oven to 350 with a rack in the center.
Preheating and lining the pan
Brush the loaf pan with a light layer of the oil, line with a parchment sling trimmed to the pan's length, smooth out air pockets and oil the parchment.
For the streusel combine flour, demerara sugar, kosher salt, raw pumpkin seeds and black cocoa.
Starting the streusel
Add the cold butter and work it in with the fingertips until no bits of butter remain and the mixture darkens and binds into crumbs.
Rubbing in the butter
Whisk the sugar and room-temperature eggs vigorously until a little paler and grown in volume.
- ½ cup neutral oil
Stream in the oil slowly while whisking so it emulsifies.
- 2 tbsp maple syrup
- 2 tsp vanilla extract
Whisk in the maple syrup, pumpkin and vanilla until smooth.
Maple, pumpkin and vanilla
Add the baking powder, salt, cinnamon, ginger, clove, turmeric and flour and mix well until there are no lumps.
Dry ingredients straight into the wet
Sprinkle all the streusel over the full surface, breaking up big clumps.
Topping with streusel
Bake 45 minutes to an hour, until risen and split and a cake tester comes out clean.
Cool 20 minutes, unmold with the parchment and cool fully on a rack.