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Best Pumpkin Chocolate Chip Streusel Bread Recipe

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This pumpkin chocolate chip streusel bread is incredibly moist, tender, and topped with a thick, buttery crumb topping. It’s the perfect fall treat that comes together quickly with simple ingredients and is always a crowd-pleaser.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (175g) semi-sweet chocolate chips
  • For the Streusel Topping:
  • ½ cup (60g) all-purpose flour
  • ½ cup (100g) packed brown sugar
  • ¼ cup (60g) unsalted butter, cold and cut into small cubes
  • 1 teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the parchment with cooking spray or butter.
  2. Make the streusel topping first. In a small bowl, combine ½ cup flour, ½ cup packed brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Add the cold, cubed butter. Use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible. Set the bowl in the fridge while you make the batter.
  3. In a large mixing bowl, whisk together the wet ingredients: 1 cup pumpkin puree, ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until smooth and well combined.
  4. In a separate medium bowl, whisk together the dry ingredients: 1 ¾ cups all-purpose flour, 1 cup granulated sugar, ½ cup packed brown sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Whisk until everything is evenly distributed.
  5. Add the dry ingredients to the wet ingredients. Pour the flour mixture into the pumpkin mixture and stir with a spatula until just combined. Do not overmix! A few streaks of flour are fine.
  6. Fold in the chocolate chips. Add 1 cup semi-sweet chocolate chips and fold them in with a few gentle strokes. If you want a few chips on top for visual appeal, reserve about 2 tablespoons to sprinkle on after adding the streusel.
  7. Pour the batter into the prepared loaf pan. Use your spatula to spread it evenly. Give the pan a gentle tap on the counter to release any air bubbles.
  8. Add the streusel topping. Take the streusel out of the fridge and sprinkle it evenly over the batter. Don’t press it down. If you reserved some chocolate chips, sprinkle them over the streusel now.
  9. Bake for 55-65 minutes. Place the pan on the middle rack of your preheated oven. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the streusel is browning too quickly after 40 minutes, tent the pan loosely with aluminum foil.
  10. Cool in the pan for 15 minutes. Place the pan on a cooling rack. After 15 minutes, use the parchment paper to lift the bread out of the pan and transfer it to the cooling rack. Let it cool completely before slicing — about 1 hour.

Notes

Don’t overmix the batter to keep the bread tender. Keep streusel butter cold for a crumbly texture. Use room temperature eggs. Check for doneness early. Let the bread cool completely before slicing. The bread tastes even better the next day as flavors meld.

Nutrition

Keywords: pumpkin bread, chocolate chip, streusel, fall baking, pumpkin recipe, easy pumpkin bread

Find it online: https://cravemila.com/best-pumpkin-chocolate-chip-streusel-bread-recipe/