Pumpkin Chocolate Strudel Recipes

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PUMPKIN BABKA WITH CHOCOLATE STREUSEL



Pumpkin Babka with Chocolate Streusel image

Pumpkin babka with chocolate streusel is perfect for Thanksgiving or to use up leftover pumpkin puree.

Provided by AllieGeekPi

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h6m

Yield 8

Number Of Ingredients 20

¼ cup packed light brown sugar
¼ cup dark brown sugar
¼ cup chopped walnuts
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1 ½ teaspoons cold butter
¼ cup chocolate chips
½ cup butter, softened
½ cup light brown sugar
½ cup white sugar
2 eggs
½ cup canned pumpkin puree
½ cup sour cream
1 ½ teaspoons dark rum
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
¾ teaspoon fine sea salt
2 (1 ounce) squares bittersweet chocolate, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
  • Mix 1/4 cup light brown sugar, dark brown sugar, walnuts, 1 teaspoon cinnamon, and 1/4 teaspoon ginger together in a bowl. Cut in 1 1/2 teaspoon butter with a pastry blender until mixture is crumbly. Divide streusel mixture between two bowls. Mix chocolate chips into one bowl.
  • Combine 1/2 cup butter, 1/2 cup light brown sugar, and white sugar in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin puree, sour cream, dark rum, and vanilla extract; mix well.
  • Combine flour, 1 teaspoon cinnamon, baking soda, and sea salt in a bowl. Beat gradually into the pumpkin mixture until batter is smooth.
  • Spoon half of the batter into the prepared pan. Sprinkle chocolate chip streusel over batter, keeping it away from the sides of the pan. Spoon remaining batter on top, spreading it to the edges of the pan. Sprinkle remaining streusel on top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack; let cool for 30 minutes. Invert cake onto the wire rack to cool completely.
  • Melt bittersweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle over the top and side of the cake. Chill cake until chocolate is set, about 20 minutes.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 67.7 g, Cholesterol 85.6 mg, Fat 23.1 g, Fiber 2.7 g, Protein 6.2 g, SaturatedFat 12.7 g, Sodium 444.5 mg, Sugar 46.1 g

SPICED PUMPKIN PIE WITH CHOCOLATE PINON NUT STREUSEL



Spiced Pumpkin Pie with Chocolate Pinon Nut Streusel image

Provided by Food Network

Categories     dessert

Yield Serves 8

Number Of Ingredients 25

4 ounces almond paste
1 egg
1 ounce powdered sugar
1 teaspoon vanilla paste
2 egg yolks
2 ounces flour
1 ounce butter, melted
3 egg whites
2 ounces sugar
6 ounces sugar
2 ounces water
4 egg yolks
9 ounces pumpkin puree
1 tablespoon vanilla paste
1 tablespoon pumpkin spice
3 Gelatin Sheets, bloomed
9 ounces heavy cream
1 pinch salt
5 ounces flour
4 ounces almond meal
6 ounces sugar
6 ounces cold butter, cut into small pieces
2 tablespoons cocoa powder
6 ounces Pinon nuts, toasted
1 pinch salt

Steps:

  • For the cake: In the mixer with the paddle attachment, cream the almond paste, egg, powdered sugar and vanilla paste and mix until creamy with no lumps. Then add the egg yolks one at a time, mixing well after each addition.
  • Change the paddle to the whisk, and whisk for another 6-8 minutes. Fold in the flour, then the melted butter.
  • Whisk the egg whites and sugar together to a soft peak making a meringue. Lastly fold in the meringue.
  • Spread on a cookie sheet in a very thin layer and bake at 375 degrees F for about ten minutes.
  • For the mousse: Cook the sugar and water to a glucose/syrup consistency. Place the egg yolks in the mixer and whisk until the color is pale and the consistency is thick. Then add the sugar/water syrup slowly and whisk until room temperature.
  • Warm the pumpkin puree with the vanilla paste and pumpkin spice. Whisk in the gelatin and mix well.
  • Bring the heavy cream to a soft peak by whisking it in a mixer. Fold the puree mixture into the egg yolk mixture and then fold in the whisked heavy cream. Pour the batter onto the biscuit cake.
  • For the streusel: In the food processor combine all of the ingredients together and mix until it becomes a corn meal consistency.
  • Spread the mixture over a silpat and bake at 300 degrees F until crispy and dry, about fifteen minutes. Chill and break into pieces.
  • For Serving: Divide the mousse pie into eight squares and top with the streusel. This dessert can be served with an optional scoop of vanilla ice cream.

PUMPKIN BREAD WITH CHOCOLATE CHIP STREUSEL



Pumpkin Bread With Chocolate Chip Streusel image

This pumpkin quick bread is everything you love about the traditional version, but with a ribbon of spiced-chocolate-nut streusel running through the center and topped with more of the same. We like ours served with a scoop of vanilla ice cream.

Provided by Melissa Clark

Categories     breads, quick breads, dessert, side dish

Time 1h30m

Yield One 9-inch loaf (8 to 10 servings)

Number Of Ingredients 19

1/4 cup packed light brown sugar
1/4 cup packed dark brown sugar
1/4 cup chopped walnuts or pecans
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 tablespoon cold butter
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon fine sea salt
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1/2 cup canned pumpkin
1/2 cup sour cream
1/2 tablespoon dark rum
1 teaspoon vanilla extract

Steps:

  • Heat the oven to 350 degrees. Grease and flour a nonstick 9-inch loaf pan. (Or, if the pan is not nonstick, line with parchment paper and butter the paper.)
  • Prepare the streusel: In a bowl, combine the brown sugars, nuts, cinnamon and ginger. Cut in butter with pastry blender or your fingers until mixture is crumbly. Divide the mixture in half and add the chocolate chips to one half. Leave the other plain and set it aside for the topping.
  • In a separate bowl, combine the flour, cinnamon, baking soda and salt.
  • In the bowl of an electric mixer, beat sugars and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream, rum and vanilla extract; mix well. Gradually beat in flour mixture.
  • Spoon half of the batter into pan. Sprinkle the chocolate chip streusel over the batter, not allowing streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan. Sprinkle remaining streusel on the top.
  • Bake for about 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Unmold and cool completely.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 238 milligrams, Sugar 31 grams, TransFat 0 grams

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