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 9x5 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 8x8 pan.
For the people that only have regular cocoa powder and don't want to buy black cocoa: I made this recipe following everything exactly except for the topping. I used regular cocoa powder and added a little less than 1/2c semi-sweet chocolate chips to the crumble. Turned out absolutely amazing! The real winner to this recipe is how soft and moist the bread is imo, but I do thoroughly enjoy the warm chocolatey flavor on top. Highly recommend!
You can also toast regular (Dutch-processed) cocoa powder in the oven for a few minutes! Gets that Oreo flavor, but not quite as dark as the black stuff. So most of the way there!
Thank you for putting the ingredients in the description claire! It makes it so much easier to follow the video. I know why creators dont, but im grateful you do 💕. Definitely trying this recipe out!
I made these and they turned out pretty good. I swapped the black coco for just regular coco powder and also switched the black glove for a pinch of cardamom. It tastes pretty good and yields a huge quantity perfect for guests and sharing. It takes relatively low effort to make and easy for beginner bakers. Delicious and reminds me of the Claire Saffitz banana bread but different flavor. My guest asked for seconds.
Just made this bread/cake. It is to die for. I didn't buy any fancy ingredients. I used regular cocoa powder and sugar, and it came out wonderful. Make this. You won't regret it.
Thank you for this recipe, it was so much fun to make, very easy and very impressive. The cake is super moist and flavourful and the black cocoa streusel makes for an interesting contrast. Even my mom, who hates pumpkin, loved this.
I made this last weekend and it's delicious. Hershey's Special Dark cocoa powder works great for the topping, found at local grocery store. I mixed the leftover pumpkin with a vanilla pudding mix, nutmeg, allspice and clove. Yum!
This is so not related to cooking or becoming a cook. I don’t even like cooking, but I love your calm and relaxing voice 😅 I always watch your videos, Claire. Thank you for always uploading ❤
Wow.......I made this and it was "WOW" delicious. That topping was amazing and I am thinking of adding that topping to the top of a pumpkin pie for Thanksgiving. I rarely leave comments or "gush" about a recipe, but this one is worth gushing over. It was so moist and the flavor was pumpkin but with depth. I will definitely make this again before the holidays are done.
I had everything at home to make this recipe, except pumpkin seeds and black cocoa. I used regular cocoa and chopped pecans instead and it's still delicious!
Made this tonight (Halloween) and it was absolutely delicious. I skipped the streusel altogether and just sprinkled some pepitas on top. I think my loaf pan might be a little too big for this recipe, because it was not as tall and lovely as Claire's, but it was still amazing. :)
I made this as a Halloween treat! I didn’t do the topping and subbed flour for GF flour but AMAZING! Moist and sweet and pumpkin! Also added dark chocolate chips and I can’t stop eating!! Saving this for thanksgiving dinner
Oh this looks nice! I've got some good dutched cocoa in my pantry and I'm thinking of subbing that for the black cocoa. I'm sure the color contrast won't be as dramatic but I'm okay with that and the more chocolatey flavor.
Idk if it’s the same or not but I used Droste cocoa powder since it’s alkaline in place of the black cocoa powder and I think it turned out well. I got the same black color and there’s only a slight chocolate taste to it. I love the recipe and the colors so much, I’d definitely make it again:)
Petition to see Claire have a go at Christmas cookies from around the world. Would love to see her take on Vanille-Kipferl (Austria), Mailänderli (Switzerland), Alfajores (Argentina), Mince Pies, Pepperkakor (Sweden) etc.
That’s exactly what I was thinking when she mentioned that the black cocoa tastes like Oreo. I had an Oreo pumpkin shake one time that was delicious, so it sounds like a good substitute to me!
I certainly wouldn't 😂 That being said, I've seen this exact argument happen in the UA-cam comments before. Some people legitimately don't like it but imo a sweetish batter with semi- or bittersweet chips is *really* good. I'm guessing Team Raisin folks lean towards a less-sweet batter, but that's just a guess. Raisins have a certain bitterness to them from the tannins but they're much sweeter than chocolate, so it seems to me like the sugar in the batter would drop to offset the sweetness of the raisins. I just have zero personal experience to validate my suspicion
Just made this and am completely obsessed! btw, I am 9 months pregnant and had to break my “no sweets during pregnancy” rule for a bite of this, and honestly? no regrets, baby was doing pirouettes! pure joy! 😂 approved!
I used to watch you in the grommet cheff recreates videos on that other channel you were on and I watched every single one of the videos you were in. Was sad when I got to the last one and realised it was a while ago and I figured you left that channel and maybe quit UA-cam. Came across your channel a week ago now and I’m so happy to be able to binge all your new videos on this channel.
It's definitely worth looking into the cause for those videos and a lot of other series from that time coming to an end on Bon Appetit. There was a really abusive producer(?) there and a ton of predatory stuff came out in the aftermath, of the other talent getting preferential treatment and pay disparity. Many very talented people there ended up leaving like Sohla, Claire, Carla, Gaby and Rick.
I just did it and it’s amazing! It has the taste and the crust of Starbucks Pumpkin muffins! So good, I wonder if it would work well as muffin with cream cheese filling 🤤
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!
I would love to see you make the bialy variation of your bagel recipe! The only place I’ve had a bialy was at a bagel shop in Chicago, and I couldn’t believe how delicious they are.
Claire literallyyyyy thank you so much for your videos. I’m not a huge baker but nonetheless your videos are always so calming yet entertaining and informational.
PLEASE PLEASE try baking the very special, old-fashioned Indiana dessert, Persimmon Pudding!^^ It's a pudding like 'British Puddings', and it really reminds me of growing up on the farm, and driving into Amish country in the fall to buy persimmon pulp from the little farm stands by the highway. Think 'Persimmon Brownie'. ^^
how long would you recommend baking for muffins? i think this recipe would make for some really good muffins, maybe even with a cream cheese frosting in the middle :)
Definitely trying this streusel topping this year, with a side of whipped cream or maybe even a very faint drizzled glaze, depends on how muted the sweetness is
If I gift these to my friends on a Friday night, would they still be good for them to enjoy on their Canadian Thanksgiving two days later (the Sunday)? I’m guessing yes?
I like how Claire's outfit matches the pumpkin bread
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 9x5 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 8x8 pan.
@maryr9481 Thank you so much for this! So you're saying we can double the recipe and put it in an 8 x 8 baking pan?
@@connieamick6395 That’s what Claire says in the video! It’s around the 10 minute mark.
You’re a doll! Thank you!
For anybody wanting to making muffins- the recipe made 12- I filled them about 3/4 full and baked for 30 min at 350. Turned out perfect!
For the people that only have regular cocoa powder and don't want to buy black cocoa: I made this recipe following everything exactly except for the topping. I used regular cocoa powder and added a little less than 1/2c semi-sweet chocolate chips to the crumble. Turned out absolutely amazing! The real winner to this recipe is how soft and moist the bread is imo, but I do thoroughly enjoy the warm chocolatey flavor on top. Highly recommend!
Just wanted to confirm, no baking soda right? Because I forgot to add it to the Banana Almond Bread once and it was sooooo flat.
You can also toast regular (Dutch-processed) cocoa powder in the oven for a few minutes! Gets that Oreo flavor, but not quite as dark as the black stuff. So most of the way there!
Claire's genuine smile at the beginning actually solved three of my problems and gave six angels their wings!
So grateful to get a Saff-fix today! I also fully approve of Claire's struggle to make this recipe in one, too-small bowl. I've never felt more seen.
Thank you for putting the ingredients in the description claire! It makes it so much easier to follow the video. I know why creators dont, but im grateful you do 💕. Definitely trying this recipe out!
Yossy's cake became a fall staple here after you had her on. I even bought her book, it's so good!
Snacking bakes is one of my favorites!
I made these and they turned out pretty good. I swapped the black coco for just regular coco powder and also switched the black glove for a pinch of cardamom. It tastes pretty good and yields a huge quantity perfect for guests and sharing. It takes relatively low effort to make and easy for beginner bakers. Delicious and reminds me of the Claire Saffitz banana bread but different flavor. My guest asked for seconds.
This cake is not just good but incredibly delicious. I love it, and it turned out exactly like Claire described.
Made this tonight and it was unbelievably good! I didn't have the black cocoa powder and it was still incredible.
Did you just use normal cocoa powder?
Mother has uploaded 😌🤭
brat❤
Mother Claire 🥹
I mean she is the moment ❤️
Mother?😳
@@odeplugged queer slang
Just made this bread/cake. It is to die for. I didn't buy any fancy ingredients. I used regular cocoa powder and sugar, and it came out wonderful. Make this. You won't regret it.
I love quick breads because they last for a while at room temp and get moister and (personal preference) better as time goes passes!
The Dessert Person theme song has been in my head all week. I'm not mad about it!
I love the song so much, lol.
I also lovve the claire- ified jingle😻
Claire is radiant here!!! ♥️
Thank you for this recipe, it was so much fun to make, very easy and very impressive. The cake is super moist and flavourful and the black cocoa streusel makes for an interesting contrast. Even my mom, who hates pumpkin, loved this.
I made this last weekend and it's delicious. Hershey's Special Dark cocoa powder works great for the topping, found at local grocery store. I mixed the leftover pumpkin with a vanilla pudding mix, nutmeg, allspice and clove. Yum!
This is so not related to cooking or becoming a cook. I don’t even like cooking, but I love your calm and relaxing voice 😅
I always watch your videos, Claire. Thank you for always uploading ❤
Wow.......I made this and it was "WOW" delicious. That topping was amazing and I am thinking of adding that topping to the top of a pumpkin pie for Thanksgiving. I rarely leave comments or "gush" about a recipe, but this one is worth gushing over. It was so moist and the flavor was pumpkin but with depth. I will definitely make this again before the holidays are done.
I had everything at home to make this recipe, except pumpkin seeds and black cocoa. I used regular cocoa and chopped pecans instead and it's still delicious!
omg yes, ever since that video with Yossy i make that pumpkin bread recipe all the time! it’s so delicious i can’t wait to try this recipe!!
Just made this for halloween night and it was the best thing ever, super moist bread with the best salty sweet topping. Thank you!!
I made this today and it turned out amazing!
Thanks for another great video ♥️
My black cocoa powder arrived today!! I can’t wait to try this pumpkin bread❤😊and thanks to everyone for sharing their tips for baking this!!
This is a follow up response as I baked this delicious loaf. It only lasted 2 days (2 people) and, again, THANKYOU Clair for sharing your recipe!🤗
I missed this style from when you were on that other series glad to see you doing your own thing.
I love the color of homemade pumpkin bread. The streusel really looks wild. Claire is the best!
Made this tonight (Halloween) and it was absolutely delicious. I skipped the streusel altogether and just sprinkled some pepitas on top. I think my loaf pan might be a little too big for this recipe, because it was not as tall and lovely as Claire's, but it was still amazing. :)
I was JUST thinking of what fall recipe to bake this weekend so this is perfect!🎃
Yes pumpkin season!! Love you Claire 🩵🙌🏻
I can easily watch your entire video because I am always learning something new with your recipes.
I made this as a Halloween treat! I didn’t do the topping and subbed flour for GF flour but AMAZING! Moist and sweet and pumpkin! Also added dark chocolate chips and I can’t stop eating!! Saving this for thanksgiving dinner
I don't even like pumpkin bread but I love making it for people lol thanks Claire!
Oh this looks nice! I've got some good dutched cocoa in my pantry and I'm thinking of subbing that for the black cocoa. I'm sure the color contrast won't be as dramatic but I'm okay with that and the more chocolatey flavor.
This is the best pumpkin bread we have ever made. Thank you🧡🖤
Idk if it’s the same or not but I used Droste cocoa powder since it’s alkaline in place of the black cocoa powder and I think it turned out well. I got the same black color and there’s only a slight chocolate taste to it. I love the recipe and the colors so much, I’d definitely make it again:)
Just got a huge pumpkin and was looking for recepies... thank you Claire. The pumpkin bread-cake turned out very delicious!
Claire is a princess of the masses; we all like her.
Petition to see Claire have a go at Christmas cookies from around the world. Would love to see her take on Vanille-Kipferl (Austria), Mailänderli (Switzerland), Alfajores (Argentina), Mince Pies, Pepperkakor (Sweden) etc.
Love pumpkin bread moist and delicious. Love pumpkin pie. Claire does autumn 🍂 and I’m here for it
Made this last night in muffin format - SO GOOD! Thank you, Claire!
Do you think this could be pulled off with crushed up Oreos in the streusel instead of the black cocoa?
That’s exactly what I was thinking when she mentioned that the black cocoa tastes like Oreo. I had an Oreo pumpkin shake one time that was delicious, so it sounds like a good substitute to me!
Nobody would be mad if chocolate chips made their way into the pumpkin bread 😊 ( speaking from experience)
I certainly wouldn't 😂
That being said, I've seen this exact argument happen in the UA-cam comments before. Some people legitimately don't like it but imo a sweetish batter with semi- or bittersweet chips is *really* good.
I'm guessing Team Raisin folks lean towards a less-sweet batter, but that's just a guess. Raisins have a certain bitterness to them from the tannins but they're much sweeter than chocolate, so it seems to me like the sugar in the batter would drop to offset the sweetness of the raisins. I just have zero personal experience to validate my suspicion
I'm a fan of chocolate chips, and neutral to negative on raisins. However, my dad is strongly pro-raisin, and anti-chocolate.
I was just looking for a pumpkin bread recipe this morning😂 this works out perfect
Perfect timing. I am going to make this as muffins for our homeschool group halloween party this week!
Perfect timing! I just bought a can of pumpkin puree and wasn't sure what I wanted to do with it yet :)
Love that this came out right when I loaded up on pumpkins to blend and freeze for baking
Thank you for putting grams in the description, really appretiate it. I need to calculate only the amount of neutral oil 😉
Just made this and am completely obsessed! btw, I am 9 months pregnant and had to break my “no sweets during pregnancy” rule for a bite of this, and honestly? no regrets, baby was doing pirouettes! pure joy! 😂 approved!
This is so fun! I love a Halloween-specific episode! Hopefully this becomes a yearly thing!
Oh wow! I am totally making this tonight! Thank you for the recipe! ❤
These are my comfort videos
Making this right now and its in the oven! Can't wait to see how it turns out!
making this right now!!! never a tried a topping like that on my pumpkin bread I'm very excited
I'm absolutely making this today! Then making more for gifts, I have several friends that I know will love this. 🎃☺
I used to watch you in the grommet cheff recreates videos on that other channel you were on and I watched every single one of the videos you were in. Was sad when I got to the last one and realised it was a while ago and I figured you left that channel and maybe quit UA-cam. Came across your channel a week ago now and I’m so happy to be able to binge all your new videos on this channel.
It's definitely worth looking into the cause for those videos and a lot of other series from that time coming to an end on Bon Appetit. There was a really abusive producer(?) there and a ton of predatory stuff came out in the aftermath, of the other talent getting preferential treatment and pay disparity. Many very talented people there ended up leaving like Sohla, Claire, Carla, Gaby and Rick.
Making this recipe now. It smells so good.
I’m so excited to try this. Never thought to flavor streusel before. I can’t wait to try this out. ❤
I love watching these. I’m never gonna make this, but you go girl. Good for you.
Me every time Claire uses a bowl that’s too small: Wow, she’s just like me.
I just did it and it’s amazing! It has the taste and the crust of Starbucks Pumpkin muffins! So good, I wonder if it would work well as muffin with cream cheese filling 🤤
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!
Hi Claire ❣️🥰
Thanks for getting me to start thinking about Halloween 🎃
Long time follower here, love your work❤😊
8:38 That was the first episode I ever saw of Claire's. It's the only pumpkin bread I make.
Looks delicious 😋😋😋
Yay!!! I was looking forward to pumpkin/Halloween recipes!
i'm so hyped for all the spooky cozy season recipes :3
It’s like Claire read my mind I’ve been wanting to make pumpkin bread
I am definitely making this 🧡! What a great looking loaf of pumpkin bread- so festive!! 😋
I would love to see you make the bialy variation of your bagel recipe! The only place I’ve had a bialy was at a bagel shop in Chicago, and I couldn’t believe how delicious they are.
Love this ❤❤❤
The bowl being too small is so relatable 😂
OH MY GOD!!!!!! I was gonna make Clair's Pumpkin Pie recipe today but then she drops this recipe!!!!! AAAAHHHHH!!!! Guess I gotta make both now 😄😏
now im thinking of making these into potted plant cupcakes with with green sprinkles for grass. kids would go crazy for em.
I appreciate you talking about the cocoa
Autumn is the best, and this recipe is too 🍂
Thinking about trying this out with the streusel topping from the coffee cake recipe too 🤔
Claire literallyyyyy thank you so much for your videos. I’m not a huge baker but nonetheless your videos are always so calming yet entertaining and informational.
Chocolate Chip Pumkin Cookies are my fave cookies, so I always assumed chocolate and pumpkin were natural friends!
I love the turmeric cake but I always make the sweet potato variant since I'm not the biggest fan of pumpkins 🙂
Looks delightful 🤤
Claire would you ever consider making a video on panetonne? I would love to learn how to make it through you, especially the chocolate chip variant… 🤤
Already going to become a fall staple 😍 cant wait to try and make this maybe for my day on the 18th hehe
Topsoil, yeah... There's seeds in it. :-) (~5:43) so cute!
i made this with molasses instead of maple syrup and the flavor was lovely… i would even add an extra tablespoon next time 👀
I was about to make the kabocha cake today (as its an all time favorite in my house) when I stumbled across this variation, gonna try it instead yay!
I think i might have to make this with my little cousin next weekend :)
PLEASE PLEASE try baking the very special, old-fashioned Indiana dessert, Persimmon Pudding!^^ It's a pudding like 'British Puddings', and it really reminds me of growing up on the farm, and driving into Amish country in the fall to buy persimmon pulp from the little farm stands by the highway. Think 'Persimmon Brownie'. ^^
When you say "British pudding" do you mean a steamed pudding?
We made our own persimmon-my persimmon pudding looks like chocolate brownies, not steamed. Very delicious!
Pulp
Would love to see this as a fellow hoosier. My grandparents had a persimmon tree in their yard and would always harvest them for pudding.
My first job was at an ice cream store and this reminds me of my favorite seasonal flavor, Pumpkin Oreo! Can’t wait to try making this 😊
Can I refrigerate the batter and streusel separately overnight and bake in the morning?
I know we were blessed with a Thanksgiving episode on the The New York Times page, but Claire, we need one for this year!
This reminds me of Brazilian carrot cake for some reason ❤
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?
how long would you recommend baking for muffins? i think this recipe would make for some really good muffins, maybe even with a cream cheese frosting in the middle :)
Making this for a family dinner, here’s hoping!
there's something about cozy fall weather that makes me want to eat good food
Definitely trying this streusel topping this year, with a side of whipped cream or maybe even a very faint drizzled glaze, depends on how muted the sweetness is
Just got back from work and saw Claire posted. No better feeling 😊
I love black cocoa powder. It has a bitter flat chocolate oreo cookie taste vs a more acidic dynamic chocolate taste
If I gift these to my friends on a Friday night, would they still be good for them to enjoy on their Canadian Thanksgiving two days later (the Sunday)? I’m guessing yes?
Yes, quick breads like this store very well.