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Ultimate Pumpkin Chocolate Chip Streusel Bread

pumpkin chocolate chip streusel bread - featured image
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This incredibly moist pumpkin bread is packed with melty chocolate chips and topped with a crunchy streusel. It’s the perfect fall treat that tastes like a hug in every slice.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 can (15 oz or 425g) 100% pure pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • 2 tablespoons (25g) granulated sugar (for streusel)
  • 1 teaspoon cinnamon (for streusel)
  • ¼ cup (60g) cold unsalted butter, 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.
  2. Make the streusel: In a small bowl, whisk together ½ cup flour, ¼ cup brown sugar, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon. Add cold cubed butter and cut in with a pastry cutter or fingertips until coarse crumbs form. Refrigerate while making batter.
  3. Whisk dry ingredients: In a medium bowl, combine 1¾ cups flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. Mix wet ingredients: In a large bowl, whisk together 1 cup granulated sugar and ½ cup brown sugar. Add oil, eggs, and vanilla; whisk until smooth. Add pumpkin puree and whisk until fully combined.
  5. Combine wet and dry: Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fold in chocolate chips: Add 1 cup chocolate chips and fold in with a few strokes. Reserve 2 tablespoons for topping.
  7. Transfer batter to prepared pan and spread evenly.
  8. Sprinkle cold streusel evenly over batter, pressing gently. Scatter reserved chocolate chips on top.
  9. Bake for 55-65 minutes. At 45 minutes, tent loosely with foil if streusel is browning too quickly. Bread is done when a skewer inserted in center comes out clean or with a few moist crumbs (internal temperature ~200°F/93°C).
  10. Cool in pan on a wire rack for 15 minutes, then lift out using parchment and cool completely on rack before slicing.

Notes

Room temperature eggs prevent lumpy batter. Do not overmix. Use fresh baking soda for proper lift. Let bread cool completely before slicing to avoid gummy texture. Bread tastes even better on day two. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use vegan butter in streusel.

Nutrition

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

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