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Make Halloween Pumpkin Bread with Claire Saffitz | Dessert Person
In American Recipes

Make Halloween Pumpkin Bread with Claire Saffitz | Dessert Person



Make Halloween Pumpkin Bread with Claire Saffitz | Dessert Person
Join Claire Saffitz as she guides us through the perfect Halloween treat—pumpkin bread with a twist! In this recipe, she adds a black cocoa and pumpkin seed streusel for a festive orange and black touch. Fun and easy to make with the family, follow along and bring some spooky flavors to your kitchen this season!

#clairesaffitz #pumpkin #bread

Pumpkin Bread with Black Cocoa Streusel
Serves 8

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

Chapters:
00:00 Intro
00:54 Ingredients & Special Equipment
02:42 Preheat Oven & Prepare the Pan
03:51 Make the Streusel
05:53 Make the Batter
09:39 Assemble
11:29 Remove & Let Cool
11:56 Eat
13:40 Cat Cam

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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor/Motion Graphics: Hal McFall

Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton

38 Comments

  2. @Cstylinn

    Another great recipe!🎃 You need a sponsor partner of big bowls.😂So many times you've said…I know this bowl is too small…I should switch to a bigger bowl…I need a larger bowl. 😂

  6. @dualDisc

    I wonder if you can make this in different colour/flavor combos for different holidays too. Red cake with a minty green streusel for christmas maybe?

  11. @froggie9871

    I love black cocoa powder. It has a bitter flat chocolate oreo cookie taste vs a more acidic dynamic chocolate taste

  13. @kylefriend6382

    I know we were blessed with a Thanksgiving episode on the The New York Times page, but Claire, we need one for this year!

  15. @jmoneil13

    Claire! Why does butter in streusel need to be cold if the end goal is to have it completely combined? It’s easy enough to combine it cold but just always wondered that since I think every other time cold butter is called for, (that I can recall), the goal isn’t to completely combine it with the other ingredients. Love your videos and cook books!

  19. @maryr9481

    Here’s the directions written down in case anyone wants to add it to a recipe file.

    Directions:
    Place an oven rack in the center of the oven and preheat the oven to 350°F. Cut a sheet of parchment paper to make a sling so that the width of the paper is the length of a 9×5 loaf pan and long enough so that that the parchment will extend beyond the pan by an inch or so. Brush the sides of the loaf pan with oil and place the parchment sling inside, then brush the sling with oil. Set pan aside.

    To make the streusel:
    Combine the flour, sugar, salt, pumpkin seeds, and black cocoa into a small mixing bowl. Stir to combine and then add the butter. Work the butter into the dry mixture with your fingertips until the butter is completely worked in and has disappeared. The color of the streusel mixture will intensify. Set streusel aside.

    To make the pumpkin batter:
    Combine the flour, baking powder, salt, and spices together into a small mixing bowl and whisk to combine. Set aside.

    Add the sugar and eggs to a large mixing bowl and vigorously whisk them together until the mixture becomes a little paler and a little more voluminous. While continuing to whisk the egg mixture, slowly stream in the oil so that it emulsifies into the eggs and sugar. Add the maple syrup, canned pumpkin, and vanilla extract and whisk until smooth and combined.

    Complete the batter by adding the combined dry ingredients into the bowl with the wet ingredients and mixing well to ensure there are no lumps.

    To bake the bread:
    Pour the batter into the loaf pan and smooth the top. Sprinkle the streusel crumbs over the batter, making sure they cover the full surface of the bread. Place in the oven and bake until the bread is risen and split and a toothpick or cake tester inserted into the center comes out clean, 45 minutes to 1 hour.

    Remove the pan from the oven and let cool for 20 minutes on a wire rack, then unmold the bread from the pan, and let the bread cool completely. Remove the parchement and slice to serve.

    Notes:
    If you do not wish to dirty a second bowl for making the batter, add the dry ingredients directly to the wet. Take extra care to make sure the batter is thoroughly combined.

    It can be awkward to only use 1 cup of pumpkin from a can. The recipe can be doubled and baked in two loaf pans or as a snack cake in an 8×8 pan.

  20. @unit--ns8jh

    I love the turmeric cake but I always make the sweet potato variant since I'm not the biggest fan of pumpkins 🙂

  23. @futural3283

    Mine's in the oven as I type! I added some broken up stroopwaffel cookies to the batter just because I had them laying around and I'm excited to see if my vision of chewy caramel cookie in pumpkin cake comes to life or not!

  24. @laitinlok1

    Can you recreate the oreo and coke crossover, both the drink and the cookies? I hope you can improve the taste.

  28. @bbumbleb

    New here! Have you made any Cheesecake Factory cheesecake? Or popular restaurant desserts? Like Pizza Hut Hershey cookie? Or chic fil a chocolate chip oatmeal cookie? Maybe Starbucks lemon pound cake???

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