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Perfect Chocolate Chip Pumpkin Bread with Streusel

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This perfect chocolate chip pumpkin bread with streusel is a fall baking anchor—tender, spiced pumpkin bread with pockets of melted chocolate and a crunchy, buttery streusel topping. It’s easy to make with simple pantry ingredients and tastes even better the next day.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable oil
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • ¼ cup all-purpose flour (for streusel)
  • ¼ cup packed brown sugar (for streusel)
  • ¼ teaspoon ground cinnamon (for streusel)
  • 2 tablespoons cold unsalted butter, cubed (for streusel)
  • ¼ cup chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C) and position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the long sides.
  2. Make the streusel: In a small bowl, combine ¼ cup flour, ¼ cup packed brown sugar, and ¼ teaspoon cinnamon. Add 2 tablespoons cold cubed butter and cut it in with a pastry cutter or use your fingertips until the mixture looks like coarse sand with some pea-sized butter pieces. Stir in chopped nuts if using. Refrigerate until needed.
  3. In a medium bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, and ½ teaspoon salt.
  4. In a separate larger bowl, whisk together 1 cup pumpkin puree, ½ cup granulated sugar, and ½ cup packed brown sugar until smooth.
  5. Add 2 eggs, ½ cup vegetable oil, ¼ cup milk, and 1 teaspoon vanilla extract to the pumpkin mixture. Whisk until fully combined and smooth.
  6. Pour the dry ingredients into the wet and fold together with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
  7. Fold in 1 cup semi-sweet chocolate chips, reserving 1 tablespoon for the top.
  8. Scrape the batter into the prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  9. Sprinkle the streusel evenly over the batter, then scatter the reserved tablespoon of chocolate chips on top.
  10. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 40 minutes.
  11. Let the bread cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a cooling rack. Cool completely before slicing.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Let the bread cool completely before slicing to prevent crumbling. The bread tastes even better the next day. For high altitude (above 3,500 ft), reduce sugar by 1-2 tablespoons, increase flour by 2 tablespoons, and decrease baking soda to ¾ teaspoon.

Nutrition

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

Find it online: https://jollyfork.com/perfect-chocolate-chip-pumpkin-bread-with-streusel-easy-recipe/