Pumpkin Chocolate Chip Streusel Bread
This dense and rich pumpkin themed bread is a variation of a banana chocolate chip bread. This decadent dessert will invoke feelings of autumn and the taste of pumpkin spice everything!
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 70 mins
- Servings: 12
Streusel Topping Ingredients:
- butter
- all purpose flour
- brown sugar
- sugar
- cinnamon
Cake Batter Ingredients:
- pumpkin-canned
- vegetable oil- Wesson brand used
- brown sugar
- maple syrup
- all purpose flour
- pumpkin pie spice
- baking powder
- baking soda
- salt
- semi-sweet chocolate chips
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step 1: Preheat oven to 350º F and line a greased 9×5 inch loaf pan with parchment paper, adding a 2 inch overhang around the edges for easy removal.
Step 2: To make the streusel topping, mix the softened butter, flour, sugars and cinnamon in a bowl with a fork until crumbly. Place mixture into the fridge to chill.
Step 3: In a large mixing bowl, beat together with an electric hand mixer, the pumpkin puree, oil, brown sugar and maple syrup. Next, add the flour, pumpkin pie spice, baking powder, baking soda and salt. Mix with a wooden spoon until combined. Fold in the chocolate chips.
Step 4: Pour the batter into the prepared loaf pan and smooth with a spatula. Sprinkle the streusel topping on top of the batter.
Step 5: Bake for 55-60 minutes or until a toothpick comes out clean and the top is golden brown. Cool in the pan for 10-15 minutes then lift onto a wire rack to cool. Serve warm or at room temperature. *Caution-bread will be hot when removing from the oven.
Tips
- If you don’t have pumpkin pie spice, substitute with 1 tsp cinnamon, 1/4 tsp ground cloves and 1/4 tsp ground nutmeg.
Pumpkin Chocolate Chip Streusel Bread
Equipment
- large mixing bowl
- electric hand mixer
- wooden spoon
- spatula
- parchment paper
- 9×5 loaf pan
Ingredients
Streusel Topping
- 1/2 cup butter softened
- 3/4 cup all purpose flour
- 1/2 cup brown sugar
- 2 Tbsp granulated sugar
- 1 tsp cinnamon
Cake Batter
- 1 1/2 cups pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1 Tbsp maple syrup
- 2 cups all purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350º F and line a greased 9×5 inch loaf pan with parchment paper, adding a 2 inch overhang around the edges for easy removal.
- To make the streusel topping, mix the softened butter, flour, sugars and cinnamon in a bowl with a fork until crumbly. Place mixture into the fridge to chill.
- In a large mixing bowl, beat together with an electric hand mixer, the pumpkin puree, oil, brown sugar and maple syrup. Next, add the flour, pumpkin pie spice, baking powder, baking soda and salt. Mix with a wooden spoon until combined. Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth with a spatula. Sprinkle the streusel topping on top of the batter.
- Bake for 55-60 minutes or until a toothpick comes out clean and the top is golden brown. Cool in the pan for 10-15 minutes then lift onto a wire rack to cool. Serve warm or at room temperature. *Caution-bread will be hot when removing from the oven.
Notes
- If you don’t have pumpkin pie spice, substitute with 1 tsp cinnamon, 1/4 tsp ground cloves and 1/4 tsp ground nutmeg.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
