Pumpkin Bread with Black Cocoa Streusel

Ingredients

PEPITA and BLACK COCOA STREUSEL

½ cup all-purpose flour (67g)

¼ cup demerara sugar (55g)

2 tablespoons black cocoa powder

½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon Morton kosher salt

5 tablespoons unsalted butter, cut into ½-inch pieces, chilled

¼ cup chopped pumpkin seeds

PUMPKIN BATTER

1½ cups all-purpose flour (7 oz / 200g)

1½ teaspoons baking powder (0.21 oz / 6g)

1 teaspoon Diamond Crystal kosher salt

1 teaspoon ground turmeric

¾ teaspoon ground cinnamon

½ teaspoon ground ginger

Pinch of ground cloves

2 large eggs (3.5 oz / 100g), at room temperature

¾ cup granulated sugar (150g)

½ cup neutral oil, such as avocado, plus more for the pan

1 cup canned pumpkin (8.2 oz / 232g)

2 tablespoons maple syrup (1.2 oz / 35g)

1 teaspoon vanilla extract

Directions

Preheat the oven to to 350F with a rack in the center

Using a pastry brush, lightly coat the loaf tin with oil. Line with parchment paper. Push paper with oil.

For the streusel, mix together all of the dry ingredients. Once thoroughly mixed, work the pieces of butter in with fingers. There should be no dry patches of flour.

For the batter, add the sugar and eggs. Whisk them together until it lightens slightly and grows a bit in volume.

Slowly stream in the oil while whisking so that it will emulsify.

Whisk in maple syrup, pumpkin puree, and vanilla extract.

Add the rest of the dry ingredients and spices into the batter.

Once all incorporated, pour the batter into the loaf pan. Use an offset spatula to smooth out the surface.

Crumble the streusel on top.

Bake in the oven for 45 min - 1 hour until the cake is risen and split. Use a cake test to check doneness.

Remove from the oven and let it cool for 20 minutes in the tin before taking it out and letting it cool completely.