Print

Best Chocolate Chip Pumpkin Bread with Easy Cinnamon Streusel

chocolate chip pumpkin bread - featured image
Print Recipe

This incredibly moist chocolate chip pumpkin bread features a buttery cinnamon streusel topping that stays perfectly crunchy. An easy one-bowl batter makes this fall favorite perfect for breakfast, dessert, or any time you need a cozy treat.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil
  • 2 large eggs (room temperature)
  • ¼ cup milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup packed light brown sugar (for streusel)
  • ¼ cup granulated sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup cold unsalted butter (cut into small cubes, for streusel)
  • Pinch of salt (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. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt for about 20 seconds.
  3. In a separate medium bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, milk, and vanilla extract until smooth and glossy.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until no streaks of flour remain (about 15-20 strokes). Do not overmix.
  5. Fold in chocolate chips, reserving 2 tablespoons for topping.
  6. Pour batter into prepared loaf pan and spread evenly. Bake for 20 minutes.
  7. While bread bakes, make streusel: In a small bowl, combine flour, brown sugar, granulated sugar, cinnamon, and salt. Add cold cubed butter and work with fingertips or pastry cutter until mixture resembles coarse sand with some pea-sized butter pieces.
  8. After 20 minutes, remove loaf from oven. Sprinkle streusel evenly over top, gently pressing down. Sprinkle reserved chocolate chips on top.
  9. Return to oven and bake for 35-40 minutes more, until a toothpick inserted in center comes out clean or with a few moist crumbs. If streusel browns too quickly, tent with foil for last 10 minutes.
  10. Cool in pan for 15 minutes, then lift out using parchment handles and transfer to a cooling rack. Cool completely before slicing (about 1 hour).

Notes

For extra crunchy streusel, toast streusel mixture on a baking sheet for 5-7 minutes before adding to bread. Rotate pan halfway through baking for even results. Use room temperature ingredients for best texture. If pumpkin puree seems watery, pat dry with paper towel.

Nutrition

Keywords: chocolate chip pumpkin bread, pumpkin bread with streusel, easy pumpkin bread, fall baking, pumpkin chocolate chip bread

Find it online: https://prismtaste.com/best-chocolate-chip-pumpkin-bread-with-easy-cinnamon-streusel/