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Best Easy Pumpkin Chocolate Chip Bread with Streusel

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This moist and tender pumpkin bread is loaded with melty chocolate chips and topped with a crunchy, buttery streusel. It’s an easy, one-bowl recipe that comes together in minutes and tastes like autumn in every bite.

Ingredients

Scale
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or make your own: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

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 parchment with cooking spray.
  2. Make the streusel: In a small bowl, combine 1/2 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the nuts if using. Set aside in the fridge.
  3. Whisk dry ingredients: In a medium bowl, whisk together 1 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice. Set aside.
  4. Mix wet ingredients: In a large bowl, whisk together 1 cup granulated sugar, 1/2 cup brown sugar, and 1/2 cup oil until well combined and slightly thickened, about 1 minute. Add the eggs one at a time, whisking well after each. Then whisk in the pumpkin puree and vanilla extract until smooth.
  5. Combine wet and dry: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined. A few streaks of flour are okay.
  6. Fold in chocolate chips: Gently fold in 1 cup of chocolate chips. Reserve about 2 tablespoons to sprinkle on top of the batter before adding the streusel.
  7. Assemble the loaf: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved chocolate chips on top, then generously cover the entire surface with the streusel mixture. Press the streusel lightly into the batter.
  8. Bake: Place the pan on the middle rack of your preheated oven. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly after 40 minutes, tent loosely with aluminum foil.
  9. Cool: Let the bread cool in the pan for 15 minutes. Then use the parchment overhang to lift it out and transfer to a wire rack. Cool completely before slicing.

Notes

Don’t overmix the batter. Use room temperature eggs. Let the bread cool completely before slicing to prevent the streusel from falling off. For a gluten-free version, use a 1:1 gluten-free flour blend. For a dairy-free option, use plant-based butter and dairy-free chocolate chips.

Nutrition

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

Find it online: https://sparklechew.com/best-easy-pumpkin-chocolate-chip-bread-with-streusel/