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Ultimate Pumpkin Chocolate Chip Streusel Bread

pumpkin chocolate chip streusel bread - featured image
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This pumpkin bread is moist, tender, and packed with warm spices, melty chocolate chips, and a buttery, crunchy streusel topping. It’s the perfect fall treat that’s easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 tablespoon all-purpose flour (for coating chocolate chips)
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) light brown sugar, packed (for streusel)
  • 2 tablespoons (25g) granulated sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • ⅛ teaspoon salt (for streusel)
  • ¼ cup (57g) unsalted butter, cold and cubed (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 exposed ends.
  2. Make streusel: In a small bowl, whisk together ½ cup flour, ¼ cup packed brown sugar, 2 tablespoons granulated sugar, ½ teaspoon cinnamon, and ⅛ teaspoon salt. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs. Refrigerate while preparing batter.
  3. In a large bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, salt, 2 teaspoons cinnamon, nutmeg, ginger, and cloves.
  4. In a medium bowl, whisk together 1 cup granulated sugar, ½ cup packed brown sugar, and vegetable oil until smooth.
  5. Add eggs one at a time, whisking well after each. Add vanilla extract and whisk again.
  6. Fold in pumpkin puree with a rubber spatula until no white streaks remain.
  7. Pour wet ingredients into dry ingredients. Fold gently until just combined; a few lumps are okay. Do not overmix.
  8. In a small bowl, toss chocolate chips with 1 tablespoon flour until coated. Fold into batter.
  9. Transfer batter to prepared pan and spread evenly. Tap pan gently on counter to release air bubbles.
  10. Remove streusel from fridge. Sprinkle evenly over batter and gently press into surface with fingertips.
  11. Bake for 55-65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If streusel browns too quickly, tent with foil at 40 minutes.
  12. Cool in pan for 15 minutes, then lift out using parchment and transfer to a wire rack. Cool completely before slicing.

Notes

For best results, use room temperature eggs and pumpkin puree. Coat chocolate chips in flour to prevent sinking. Keep streusel cold for a crunchy topping. Let bread cool completely before slicing for clean pieces.

Nutrition

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

Find it online: https://yumbelle.com/ultimate-pumpkin-chocolate-chip-streusel-bread-recipe/