I have a ton of pumpkin in my pantry right now after stocking up when I found it on sale at the end of last season. It’s certainly not a bad problem to have. The only thing is, I don’t have any small cans – they’re all the larger ones you’d find at a warehouse club. So, when I open a can to make one recipe, it really means I need to have 2 or 3 in mind in order to use the entire thing up. And yes, I know I could just freeze the leftover puree, but right now my freezer is packed with so many odds and ends that need to be used up, I can’t bear the thought of adding anything else. I’m working on reforming my freezer hoarding ways π
Instead, after making this bundt a few weeks ago, the remaining pumpkin puree went directly into this bread. Honestly, plain pumpkin bread isn’t really my thing, but add chocolate chips and a streusel topping and immediately I’m about 100 times more interested. Because this is a Cook’s Illustrated recipe, it’s also got a little added twist that you don’t typically find in pumpkin bread recipes. The canned puree is cooked down on the stove top which gives the bread a richer, more intense pumpkin flavor. It only takes a few extra minutes, and I definitely thought it was worth it! After all, shouldn’t the pumpkin be the star of a pumpkin bread?
I love the contrast in texture the streusel topping provided too. It gave each slice just a little bit of sugary crunch on top. For the most crunch, try to eat the bread within a few days. It was still delicious on days 3 and 4, but the streusel sort of started to melt into the bread (as seen in the second pic above). I can almost guarantee yours won’t last that long anyway, you’ll be snagging a little piece every time you walk through the kitchen π
Streusel-Topped Chocolate Chip Pumpkin Bread
barely adapted from Cook’s Illustrated, September/October 2012
{Note: if chocolate isn’t your thing, you could sub toasted and chops nuts instead.}
Topping
5 tablespoons (2 1/4 oz) packed light brown sugar
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, at room temperature
1 teaspoon ground cinnamon
1/8 teaspoon salt
Bread
2 cups (10 oz) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1(15-oz) can pumpkin puree
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup (7 oz) granulated sugar
1 cup (7 oz) packed light brown sugar
1/2 cup canola oil
4 oz cream cheese, cut into 12 pieces
4 large eggs, at room temperature
1/4 cup buttermilk
1 cup chocolate chips
To make the topping: Combine all of the ingredients in a small bowl and mash together with a fork until the mixture resembles wet sand. Set aside while you make the bread batter.
To make the bread: Preheat oven to 350 F. Spray two 8 1/2 x 4 1/2-inch loaf pans with nonstick cooking spray.
In a medium bowl, whisk the flour, baking powder and baking soda together. Add the pumpkin, salt, cinnamon, nutmeg and cloves to a large saucepan. Set over medium heat and cook, stirring almost constantly, until the mixture has reduced to 1 1/2 cups (it took about 9 minutes for me). Remove the pot from the heat and add both sugars, the canola oil and cream cheese. Stir until combined (but not completely incorporated, there will still be clumps of cream cheese). Let stand for 5 minutes, then whisk until the mixture is completely homogeneous.
Combine the eggs and buttermilk in a large measuring cup and whisk to incorporate. Add to the pumpkin mixture, whisking until combined. Add the dry ingredients to the pan and fold them in with a rubber spatula. Fold in the chocolate chips.
Divide the batter between the prepared loaf pans. Distribute the topping evenly over the loaves. Bake for 45-50 minutes, or until a thin knife inserted in the center comes out clean. Transfer the pans to wire racks, and let the bread cool for 20 minutes before turning it out of the pans. Allow to cool for at least 1 1/2 hours before serving.
Makes two 8 1/2 x 4 1/2 loaves
Tracey, What glorious color in this pumpkin bread! I won’t have to imagine what the streusel topping does after baking one up for the house. Terrific work as always. Brava!
This bread sounds lovely! Love that topping!
definitely need to try this pumpkin technique!
and clearly, the way to improve any baked good is to add a streusel topping π
How did you know when it was reduced to 1 1/2 cups? Did you take it out and measure it or just eyeball it?
I remember when you stocked up last fall! I did too but not quite as much since I have some fresh puree in the freezer too. Do you think this could be made with apple butter too?
@Jennifer – Yep, I took it out and measured it. You’ll be able to tell when you’re getting close because it’ll turn a slightly darker color.
Ok thank you.
The bread is delicious!
I made something like this a few weeks ago and it was such a hit! fabulous fall dish!
I’m a huge pumpkin bread fan so you know I’m freaking loving this! And I am so stocked up on pumpkin puree too! TJ’s ran out last year so every time I head their, I always pick up at least 2 cans!
I’m so depressed about being away from home this Halloween because that means I don’t get to eat the out-of-this-world pumpkin bread at the local pumpkin farm π
This pumpkin bread doesn’t resemble anything like the pumpkin bread from home, but it sure looks amazing! I love the giant chunks of streusel on top π And chocolate and pumpkin are great flavor combinations. Imagine if reeses decided to make their pumpkin reese’s cups with pumpkin peanut butter filling. I feel like that would be a mind-blowing flavor explosion. π
Yuuum! I’ve never heard of that technique! AND it has cream cheese in it which means I’d definitely love it.
This bread was delicious! I thought the streusel topping and chocolate chips definitely put this one over the top! I’ll definitely be stealing this recipe!
I have to admit that baking with pumpkin is something I haven’t done.. But the enhanced bread looks really great!
I’ve had this one on my list ever since I got that issue of CI. I think I need to move it up on the list. =) I definitely want to try the technique of cooking the pumpkin.
I absolutely adore a crunchy streusel topping!
Even with the small cans of pumpkin, I always feel like I need at least 2 recipes to use it up. Love the idea of this bread. Add streusel and I’m in π
I’m so glad you posted this. I made my first pumpkin bread over the weekend using a friend’s recipe, but I was hoping to see a version in my Cook’s Illustrated Cookbook (no such luck). Interesting concept to cook down the pumpkin. I just saw an episode of America’s Test Kitchen where they cooked down banana for banana bread to intensify the flavor. I will definitely have to try this…and the streusel topping puts it over the top!
Oh this looks SO good. I haven’t made a pumpkin bread yet this season!
Love that streusel! Yum!
Oh boy. This looks absolutely delicious. Good thing I’m all stocked up on pumpkin!
Love the streusel topping!
Love this!! I have been craving pumpkin bread lately, but want to try a different recipe than my normal. Can’t go wrong with streusel and chocolate chips!
Totally making this bread this weekend! Chocolate chips and streusel topping sound like the perfect addition to pumpkin bread!
Great recipe!!
I had half a big can left after making pumpkin bars with cream cheese frosting. And I had the cream cheese left too! It was a no brainer. Perfect loaves for a fall day! Thanks for posting!
I made this over the weekend and it was great! The streusel topping made the bread!
Thanks for the great recipe! It was a hit at my Halloween party. I used Ghirardelli milk chocolate chips and it turned out amazing!