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Ultimate Chocolate Chip Pumpkin Bread with Cinnamon Streusel

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A tender, moist pumpkin bread loaded with semi-sweet chocolate chips and topped with a buttery cinnamon streusel that stays crunchy. This one-bowl recipe is perfect for fall gatherings and freezes beautifully.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons (42g) cold unsalted butter, cubed (for streusel)

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.
  2. Make the streusel: In a medium bowl, combine ½ cup flour, ¼ cup brown sugar, and 1 teaspoon cinnamon. Add cold cubed butter and cut in with a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized butter pieces. Refrigerate while preparing batter.
  3. In a large mixing bowl, whisk together 1¾ cups flour, baking soda, 1½ teaspoons cinnamon, nutmeg, ginger, and salt.
  4. In a separate bowl, whisk together granulated sugar, ½ cup brown sugar, and vegetable oil. Add eggs one at a time, whisking after each. Stir in pumpkin puree and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and fold with a rubber spatula until just combined (a few streaks of flour are okay).
  6. Gently fold in chocolate chips, reserving about 2 tablespoons for topping.
  7. Pour batter into prepared loaf pan and spread evenly.
  8. Sprinkle chilled streusel evenly over batter. Do not press down. Sprinkle reserved chocolate chips over streusel.
  9. Bake 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 (around 40 minutes), tent loosely with foil.
  10. Cool in pan for 15 minutes, then lift out using parchment paper and transfer to a cooling rack. Cool completely before slicing.

Notes

Don’t overmix the batter to avoid a tough loaf. Use room temperature eggs. Let bread cool completely before slicing to prevent gumminess. For a lighter option, swap half the oil with unsweetened applesauce.

Nutrition

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

Find it online: https://flurpchef.com/ultimate-chocolate-chip-pumpkin-bread-with-cinnamon-streusel/