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Easy Pumpkin Chocolate Chip Streusel Bread

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A quick and easy pumpkin bread recipe with a buttery, crunchy streusel topping and pockets of melted chocolate chips. Perfect for weeknight baking, this moist and tender loaf comes together in just 15 minutes of prep time.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil (or canola or melted coconut oil)
  • 1 teaspoon vanilla extract
  • ¾ cup (130g) semi-sweet chocolate chips
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed light brown sugar (for streusel)
  • 2 tablespoons granulated sugar (for streusel)
  • 1 teaspoon cinnamon (for streusel)
  • Pinch of salt (for streusel)
  • ¼ cup (60g) unsalted butter, melted and slightly cooled (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the exposed ends with cooking spray.
  2. Make the streusel first: In a medium bowl, whisk together ½ cup flour, ¼ cup packed brown sugar, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and a pinch of salt. Pour in ¼ cup melted butter and stir with a fork until clumps form (like wet sand). Set aside.
  3. Mix the dry ingredients: In a large bowl, whisk together 1 ¾ cups 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 until no lumps remain.
  4. Mix the wet ingredients: In a separate medium bowl or large liquid measuring cup, whisk together 1 cup pumpkin puree, 2 large eggs, ½ cup vegetable oil, and 1 teaspoon vanilla extract until smooth.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined (a few lumps are okay—do not overmix).
  6. Fold in the chocolate chips: Add ¾ cup chocolate chips and fold in with a few gentle strokes. Reserve about 2 tablespoons of chips to sprinkle on top if desired.
  7. Assemble the bread: Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel evenly over the top, breaking up any large clumps. Sprinkle reserved chocolate chips over the streusel if using.
  8. Bake: Place on the middle rack and bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  9. Cool: Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment paper to lift it out and transfer to the rack to cool completely before slicing.

Notes

For best results, use room temperature eggs and do not overmix the batter. The streusel can be made up to 3 days in advance and stored in the fridge. Let the bread cool completely before slicing to avoid a crumbly mess. The bread can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months.

Nutrition

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

Find it online: https://rowanrecipes.com/easy-pumpkin-chocolate-chip-streusel-bread-recipe/