Pumpkin Babka with Chocolate Streusel

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Pumpkin babka with chocolate streusel is perfect for Thanksgiving or to use up leftover pumpkin puree.

1
Prep Time:
20 mins
Cook Time:
56 mins
Additional Time:
50 mins
Total Time:
2 hrs 6 mins
Servings:
8
Yield:
1 loaf

Ingredients

Streusel:

  • ¼ cup packed light brown sugar

  • ¼ cup dark brown sugar

  • ¼ cup chopped walnuts

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground ginger

  • 1 ½ teaspoons cold butter

  • ¼ cup chocolate chips

Cake:

  • ½ cup butter, softened

  • ½ cup light brown sugar

  • ½ cup white sugar

  • 2 eggs

  • ½ cup canned pumpkin puree

  • ½ cup sour cream

  • 1 ½ teaspoons dark rum

  • 1 teaspoon vanilla extract

  • 1 ½ cups all-purpose flour

  • 1 teaspoon ground cinnamon

  • 1 teaspoon baking soda

  • ¾ teaspoon fine sea salt

  • 2 (1 ounce) squares bittersweet chocolate, chopped

Directions

  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.

Nutrition Facts (per serving)

494 Calories
23g Fat
68g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 494
% Daily Value *
Total Fat 23g 30%
Saturated Fat 13g 64%
Cholesterol 86mg 29%
Sodium 445mg 19%
Total Carbohydrate 68g 25%
Dietary Fiber 3g 10%
Total Sugars 46g
Protein 6g
Vitamin C 0mg 1%
Calcium 68mg 5%
Iron 4mg 22%
Potassium 171mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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