Print

Cozy Pumpkin Chocolate Chip Bread with Easy Streusel Topping

pumpkin chocolate chip bread - featured image
Print Recipe

This moist and tender pumpkin bread is loaded with chocolate chips and topped with a buttery, crunchy streusel. It’s the perfect fall treat that tastes like a warm hug.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240g) canned pumpkin puree
  • ¼ cup (60ml) milk
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed light brown sugar (for streusel)
  • ¼ cup (50g) granulated sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • ¼ cup (55g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat 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 pan.
  2. Make the streusel: In a small bowl, whisk together flour, brown sugar, granulated sugar, and cinnamon. Add cold butter cubes. Use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces. Refrigerate while making the batter.
  3. Whisk dry ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. Mix wet ingredients: In a medium bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking well after each. Whisk in pumpkin puree, milk, and vanilla extract until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula just until no streaks of flour remain (about 10-12 strokes). Do not overmix.
  6. Fold in chocolate chips: Add ¾ cup of chocolate chips to the batter and fold gently until evenly distributed. Reserve remaining ¼ cup for topping.
  7. Assemble loaf: Pour batter into prepared pan and spread evenly. Sprinkle reserved ¼ cup chocolate chips over the top. Remove streusel from fridge and sprinkle evenly over batter. Do not press it in.
  8. Bake on middle rack for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If streusel browns too quickly after 40 minutes, tent loosely with foil.
  9. Cool in pan on a wire rack for 15 minutes. Use parchment overhang to lift bread out and transfer to rack to cool completely (at least 1 hour) before slicing.

Notes

For best results, use room temperature eggs and milk. Do not overmix the batter. Keep streusel cold until ready to use. Let bread cool completely before slicing to prevent crumbling. Bread tastes even better the next day.

Nutrition

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

Find it online: https://cooksyla.com/cozy-pumpkin-chocolate-chip-bread-with-easy-streusel-topping/