Pumpkin Bread with Dark Chocolate Walnut Streusel for The Leftovers Club

I have never been a big fan of leftovers. There's something about eating day old food that just doesn't sound appealing to me. Even foods that typically taste better the next day get the big thumbs down. Chili? Nope. Meatloaf? Not happening. But someone else's leftovers'? Now that's a whole nother matter.  When I read about The Leftovers Club on Food Ramblings, I knew it was an idea I could embrace - swapping leftover baked goods with fellow food bloggers? Count me in!

 

For this month's Leftover Club, I was excited to be paired with Joanne from Eats Well With Others. I have actually been a fan of Joanne's blog for a while and have pinned a few of her recipes. (Ok, to be honest, I was a little intimidated and had a hard time deciding what to bake). In the end, I decided to go seasonal...and what ingredient embodies the flavor of Fall more than Pumpkin? While the options for baking with pumpkin are endless, I knew I had to bake something I could ship in the mail that wouldn't disintegrate and would stay fresh for a few days.

 

This Pumpkin Bread with Dark Chocolate Walnut Streusel baked in pretty paper bundt pans is not only both delicious and shippable, but they make a great holiday gift as well!

** If you're interested in joining The Leftovers Club, please click on this link for details **

Pumpkin Bread with Dark Chocolate Walnut Streusel
Makes 1 large bundt cake or 3 small 6" bundt cakes
Adapted from Mama's Gotta Bake

Cake Ingredients:
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon cinnamon (use Vietnamese if you have it)
1/2 teaspoon nutmeg (use fresh if you have it)
1/8 teaspoon allspice
1/8 teaspoon cloves
1 cup unsalted butter, softened to room temp
2 cups granulated sugar
4 large eggs, room temp
2 teaspoons vanilla extract
1 cup sour cream
1 cup pumpkin puree

Streusel Ingredients:
3/4 cup chopped toasted walnuts
1/2 cup light brown sugar
2 teaspoons cinnamon
1 cup dark chocolate chopped

Directions:

Preheat oven to 350f and lightly spray paper bundt pans with non-stick cooking spray. If using a regular bundt pan, grease and lightly flour the pan.

In a small bowl, combine the streusel ingredients and set aside.

In a medium bowl, combine the dry ingredients and spices.

In the bowl of your electric stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until light and fluffy (approx. 2 minutes).

Add the eggs one at a time, mixing at low speed until combined scraping down the bottom and sides of the bowl as needed.

 Mix in the vanilla extract, pumpkin and sour cream at low speed until combined.

With the mixer at low speed, gradually add the flour mixture until just combined.

Divide half of the batter evenly between the 3 bundt pans (or into one regular bundt pan if using). Top with half of the streusel mixture, then divide the remaining batter evenly between the 3 bundt pans (to prevent overflow, your pans should be no more than 3/4 full).  Sprinkle with the remaining streusel topping.

Place the bundt pans on a rimmed baking sheet (to catch any overflow if it happens) and bake for 40-45 minutes or until a toothpick inserted in center comes out clean. Don't forget to adjust your bake time if you're baking in a regular full size bundt pan.

Tips for baking in a regular size bundt pan:
~ Place baking pan in center of the oven
~ If bread starts to brown too quickly before it is done baking, tent with a piece of foil to prevent over-browning
~ If you are concerned about the streusel on top becoming overly browned during baking (since bake time is longer), you can omit the streusel on top and just sprinkle it on the inside only

Remove to a wire cooling rack to cool completely.

Store leftovers tightly covered at room temperature for up to 3 days.