Pumpkin Bread With Chocolate Chip Streusel Recipe (2024)

I suspect that the "1/2 tablespoon butter" under "Struesel" should read "1/2 C butter", as this is closer to the amounts used in other recipes, and the quantity specified can neither be cut with a pastry blender, nor be sufficient to provide the moisture to make the struesel mixture crumbly.

Truly great recipe. I made this mostly as written. Changes: I used fresh pumpkin that I cooked down a little (~25 min), and added 3/4 cups to the mix. Great pumpkin flavor, and so moist. I would not use 1/2 cup of butter for the streusel as suggested by others. I used 2 tablespoons and this was fine. I could have even cut this back to 1 tbsp. But 1 whole stick of butter would be way too much.

I hope you did not try 1/2 c butter in this struesel, it contains no flour so the 1/2 Tbs. is correct (otherwise you would end up with a greasy mess) - this is a wonderful recipe - highly recommend it as it is.

This bread was delicious! It got rave reviews from family, friends, and coworkers.
The streusel did sink however, so to get in in the middle (as is show in the picture) I would put about three-quarters of the batter in before the streusel. I put mine in the middle and it ended up about three-quarters of the way down.
Overall, great recipe!

Delicious! Cooked one 15oz can of pumpkin down over medium heat, stirring constantly, for about 10 minutes. Left with a little over a cup and added the entire amount. Bread was definitely pumpkin-y. Absolutely will make again!

I made this bread at least five times during winter squash season last year, and I successfully used whatever came in my CSA. Delicious. I used different nuts, depending on what I had on hand, hazelnuts were my favorite. I also tried adding more chocolate, but the effect was a little sludgy. Sticking to the recipe worked best. So damn good.

Oh PLEASE be international and convert these cups to kilos and grams. Google conversion doesn't seem to do it. Or I could even cope in lbs and ounces, still having my old imperial weights for my scales but no chance of cup measuring spoons in France.

Usd yogurt in place of sour cream. Cooked a whole can of pumpkin down a bit. Added chocolate chips instead of streusel. Baked in Williams Sonoma loaf pans. Excellent.

This recipe was delicious. Very moist! I added white chocolate chips to the batter along with the dark chocolate chips in the streusel. I used 2 TBSPs of butter in the streusel and it came out wonderfully!

Delicious. Per other comments, only modifications were used a full can of pumpkin (because it seemed a shame to just throw the rest out), simmered on low for 10 mins, tried to cool it down but threw into the batter while still steaming, and used 1 tbsp of butter for the streusel. Super moist cake with good pumpkin flavor and streusel stayed in place.

I know that I can look up conversions at King Arthur Flour, but this recipe would be so much more appealing and easier to follow if ingredients were listed by weight!

Always make pumpkin bread for Thanksgiving, but this was a nice twist. My 12 year old granddaughter was sitting next to me and had consumed three pieces before I noticed. She was happy to take a loaf home.

This recipe is delicious. I made a few mods. I actually did not make any streusel. However, I did add some semi-sweet chocolate chips, chopped pecans, and substituted sour cream for plain yogurt. The result was fantastic. I noticed that 40-50 minutes was not enough for my loaf to cook through to the point of satisfaction so I let it bake for a full hour instead. It came out perfect. I only added about 1/4 cup of pecans and chocolate chips.

The aroma alone was enough to earn a full brace of stars! Delicious AS IS (okay, subbed bourbon for the dark rum, because that's all I had).Also, the 1/2 tablespoon of butter for the streusel works beautifully if you work it into the sugar with your fingers.

Love the combination of chocolate & pumpkin! And the streusel was spot on. Cook time however was not. Took an extra 20 minutes and still a touch raw in the very center. We reheated each time we served it over a few days. Seemed to get better each time! So moist. A KEEPER

I mistakenly used only the 1/2 cup of brown sugar in the loaf, no white. It turned out to be good, just less intensely sweet; which I liked given the sugary streusel. The butter in the streusel worked just fine-and the streusel did not sink.

Magnificent. Baked in 6 1.25 cup smooth ramekins. Added strips of parchment on the bottoms, greased the sides. Baked 8-10 less, some chocolate melted down the cakes’ sides. Cooled 5-10 minutes. Popped out cleanly with all chocolate clinging to cakes. I might make x1.25 streusel next time and make 2 layers of streusel. Added a dash of pumpkin spice to recipe. Added brandy not rum.

I doubled the recipe and made 2 1/2 dozen muffins. Used vanilla as I was out of Rum or Bourbon. Didn’t make the streusel but added 1 cup chocolate chips to the batter. Excellent

First time it was far too sweet! I cut the sugar by half in the batter, and used 2/3 of the sugar called for in the streusel. The small amount of butter worked fine. I always use butternut squash. Better color and more consistent flavor.

Left out the rum and cooked perfectly after 1 hour. Nice twist on pumpkin bread.

Yum. I followed the recipe with one exception: substituted greek yogurt for sour cream (which I often do in recipes because I usually have some yogurt on hand). I also followed the advice of another commenter and put the struesel mix about 3/4 to the top of the loaf and it worked great.

So delicious! Didn’t have sour cream so used a cup of pumpkin instead of a half cup and it came out perfect.

I have an abundance of butternut squash, so I made this last night using some of that. Dangerously delicious! I used yogurt instead of sour cream. The only complaint is my husband will probably inhale it in record time. ;-)

Made mostly as noted. Toasted the pecans after chopping till fragrant. Family loved it. Very moist. Great smells and flavor.

So good! I left the nuts out and might add a little more pumpkin next time. But it was honestly perfection!

Has anyone made the streusel without the chocolate?

We made this following the receipt exactly. While the flavor was good, the amount of sugar made me feel sick. If you look at the ingredients it’s a lot!

Sorry for the confusion in my last comment. I made pumpkin spice that was in a previous NYT recipe. And it was delicious. So I substituted pumpkin spice for the cinnamon. And I really had a heavy hand with it. It was great.

Even with modifications, this was delicious. I cooked my own pumpkin and strained water out of it. I used coconut oil instead of butter. I loved the pumpkin spice mix, do it yourself! I added twice as much pumpkin spice as the recipe called for.. I did not make the strudel. I made muffins instead of a cake. I added chocolate chips to the batter. The muffins were as light as cupcakes. I simply sprinkled turbinado sugar on top.

Half t baking soda! Maybe try chopped chocolate