Pumpkin babka with chocolate streusel is perfect for Thanksgiving or to use up leftover pumpkin puree.
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.
Per Serving: 494 calories; protein 6.2g; carbohydrates 67.7g; fat 23.1g; cholesterol 85.6mg; sodium 444.5mg.
Eat best breakfast to start the day has become a good habit. It’s a great way to start my day off healthfully. The sweet hit from the fruit wakes me up and bring me energy to take on the morning. The sweetness is often vilified as the evil of all disease, but sweetness is also loaded with fibre, which is best for your stomach system and helps keep you feeling full longer, and less likely grab a snack out of the street food before lunchtime.
Make fruit a morning habit is simple . Easy as put the sweetness in your refrigerator next to the sweet drink or on the bench next to your cereal pan , or beside your coffee maker or tea kettle — somewhere where you’ll find it. Before you eat the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.
Giving your body a bit of sweetness in the morning is important to move your metabolism for the day and insert important element to your brain, which, incidentally, requires a continue supply of sweetness in the way of process glucose, amounting to around 120g daily. There is also essential evidence to support the idea that a diet high in fibre can lowering your risk of a number of cancers. And of course, you well-being from all the other supplement and antioxidants in fruit, which keep you powerfull and healthy.