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Cozy Pumpkin Chocolate Chip Bread with Streusel Topping

pumpkin chocolate chip bread with streusel topping - featured image
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This moist, tender pumpkin bread is studded with melty chocolate chips and topped with a buttery, cinnamon-kissed streusel that adds the perfect crunch. It’s the kind of cozy, soul-warming treat that turns skeptics into believers, one crumbly, chocolate-studded slice at a time.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin purée (not pumpkin pie filling)
  • 1 cup (175g) semi-sweet or dark chocolate chips
  • For the streusel topping:
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) packed brown sugar
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup (4 tablespoons, 56g) unsalted butter, cold and cut into small cubes

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a couple inches overhang on the long sides.
  2. Make the streusel first: In a small bowl, whisk together ½ cup flour, ¼ cup packed brown sugar, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized butter pieces. Don’t overwork it. Pop the bowl in the fridge while you make the batter.
  3. Mix the dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon cloves. Set aside.
  4. Mix the wet ingredients: In a medium bowl, whisk together ¾ cup granulated sugar and ½ cup packed brown sugar until combined. Add ½ cup vegetable oil and whisk until smooth. Add the 2 eggs, one at a time, whisking well after each. Stir in 1 teaspoon vanilla extract. Add 1 cup pumpkin purée and whisk until the mixture is completely smooth and uniform.
  5. Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold everything together gently. Stir just until you no longer see streaks of flour. A few small lumps are fine.
  6. Fold in the chocolate chips: Add 1 cup chocolate chips to the batter. Fold them in with just a few strokes. Reserve about 2 tablespoons of chips to sprinkle on top later.
  7. Assemble the bread: Pour the batter into your prepared loaf pan and spread it into an even layer. Sprinkle the reserved chocolate chips over the top. Take the streusel out of the fridge and sprinkle it evenly over the batter. Don’t press it in.
  8. Bake: Place the pan in the preheated oven and bake for 55-65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the streusel is browning too quickly (around the 40-minute mark), loosely tent the pan with aluminum foil.
  9. Cool: Let the bread cool in the pan on a wire rack for 15 minutes. Then, using the parchment overhang, lift the bread out and transfer it to the rack to cool completely before slicing.

Notes

Don’t overmix the batter to avoid a tough bread. Use room temperature eggs for even mixing. Keep the streusel cold for a crunchy topping. Let the bread cool completely before slicing to prevent crumbling. Bake on the middle rack for even heat distribution.

Nutrition

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

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