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Moist Chocolate Chip Pumpkin Bread with Crunchy Streusel

moist chocolate chip pumpkin bread - featured image
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This moist and tender pumpkin bread is studded with chocolate chips and topped with a crunchy, buttery streusel. It’s the perfect last-minute bake sale hero or cozy fall treat that everyone will love.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60ml) milk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • ¼ cup (30g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • 3 tablespoons (42g) cold unsalted butter, cut into small cubes (for streusel)
  • ¼ cup (30g) chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the paper with non-stick spray.
  2. In a large bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon, and ½ teaspoon salt. Set aside.
  3. In a medium bowl, whisk together 1 cup granulated sugar, ½ cup brown sugar, and 2 eggs until smooth and slightly thickened, about 1 minute. Add 1 cup pumpkin puree, ½ cup oil, ¼ cup milk, and 1 teaspoon vanilla. Whisk until fully combined.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently until no streaks of flour remain. Do not overmix.
  5. Fold in 1 cup chocolate chips, reserving about 2 tablespoons for the top if desired.
  6. In a small bowl, combine ¼ cup flour, ¼ cup brown sugar, and ½ teaspoon cinnamon. Add 3 tablespoons cold butter cubes. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Stir in ¼ cup chopped pecans if using.
  7. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel topping evenly over the batter. Scatter reserved chocolate chips on top if using.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with foil.
  9. Let the bread cool in the pan on a wire rack for 15-20 minutes. Then lift it out using the parchment paper and let it cool completely on the rack.

Notes

For a dairy-free version, use oat or almond milk and vegan butter. For gluten-free, use a 1:1 gluten-free baking blend. Room temperature ingredients are important for best texture. Do not overmix the batter. The streusel can be made ahead and refrigerated.

Nutrition

Keywords: pumpkin bread, chocolate chip, streusel, fall baking, easy recipe, moist bread

Find it online: https://grubella.com/moist-chocolate-chip-pumpkin-bread-with-crunchy-streusel/