Pumpkin Bread with Black Cocoa Streusel

Ingredients

• 1 cup Canned pumpkin puree (Prefer 100 % pure pumpkin, not pumpkin pie filling)
• 2 cups All‑purpose flour (For the batter; also used in streusel)
• 0.5 cup Avocado oil (or other neutral oil) (Neutral flavor; can substitute vegetable oil, melted butter, or melted coconut oil)
• 2 large Large eggs (Room temperature)
• 2 tablespoons Maple syrup (Pure maple syrup for subtle flavor)
• 0.75 cup Granulated sugar (Adjust sweetness to taste; can be reduced if using more maple syrup)
• 2 teaspoons Vanilla extract
• 2 teaspoons Baking powder
• 1 teaspoon Ground cinnamon
• 1 teaspoon Ground ginger
• 1 pinch Ground cloves (Cloves are strong; use sparingly)
• 1 teaspoon Turmeric powder (Adds bright orange color; flavor is subtle)
• 0.5 teaspoon Kosher salt
• 0.25 cup Cold unsalted butter, cubed (Use cold butter for streusel; can substitute with chilled coconut oil for dairy‑free version)
• 0.5 cup All‑purpose flour (for streusel)
• 0.5 cup Demerara sugar (Gives crunchy texture; can use brown or granulated sugar)
• 0.25 cup Raw pumpkin seeds (Will toast on top during baking; can use roasted salted seeds)
• 2 tablespoons Black cocoa powder (Heavily alkalized cocoa for deep black color; mild chocolate flavor)

Instructions

1. Preheat oven and prepare pan

   Set oven rack to the center and preheat to 350°F (177°C). Trim a piece of parchment paper to the length of the loaf pan, place it inside, smooth out air pockets, and lightly brush the parchment and pan with avocado oil.

   Time: PT10M

   Temperature: 350°F

2. Make the black cocoa streusel

   In a bowl, combine 0.5 cup flour, 0.5 cup Demerara sugar, 0.5 tsp kosher salt, 0.25 cup raw pumpkin seeds, and 2 Tbsp black cocoa powder. Add 0.25 cup cold cubed butter and rub with fingertips until the mixture resembles uniform dark crumbs with no visible butter pieces.

   Time: PT10M

3. Whisk sugar and eggs

   In a separate bowl, whisk together 0.75 cup granulated sugar and the 2 large room‑temperature eggs until the mixture lightens slightly and increases in volume.

   Time: PT3M

4. Emulsify oil into the egg‑sugar mixture

   Slowly stream in 0.5 cup avocado oil while whisking continuously until fully incorporated, creating a smooth, slightly thickened batter.

   Time: PT3M

5. Add pumpkin, maple syrup, and vanilla

   Stir in 1 cup canned pumpkin puree, 2 Tbsp maple syrup, and 2 tsp vanilla extract until evenly distributed.

   Time: PT2M

6. Incorporate dry ingredients and spices

   Add 2 cups all‑purpose flour, 2 tsp baking powder, 0.5 tsp kosher salt, 1 tsp ground cinnamon, 1 tsp ground ginger, a pinch of ground cloves, and 1 tsp turmeric powder. Mix until just combined; no lumps should remain.

   Time: PT5M

7. Transfer batter to pan and add streusel

   Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Evenly sprinkle the prepared streusel over the surface, breaking up any large clumps.

   Time: PT3M

8. Bake

   Place the pan in the preheated oven and bake for 45–60 minutes, or until a cake tester inserted into the center comes out clean and the loaf has risen and split.

   Time: PT55M

   Temperature: 350°F

9. Cool and unmold

   Allow the loaf to cool in the pan for about 20 minutes, then lift it out using the parchment paper and transfer to a cooling rack to cool completely.

   Time: PT20M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g