Pumpkin Chocolate Chip Streusel Bread

Moist pumpkin bread filled with chocolate chips and topped with a buttery cinnamon streusel. An easy fall quick bread for breakfast, snacking or dessert.

Tara

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Equipment

large mixing bowl
electric hand mixer
wooden spoon
spatula
parchment paper
9x5 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

Pumpkin Bread

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 9x5 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 the mixture in the fridge to chill.
In a large mixing bowl, beat the pumpkin puree, oil, brown sugar and maple syrup with an electric hand mixer. Add the flour, pumpkin pie spice, baking powder, baking soda and salt. Mix with a wooden spoon until combined, then fold in the chocolate chips.
Pour the batter into the prepared loaf pan and smooth with a spatula. Sprinkle the streusel topping over the batter.
Bake for 55–60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the bread to cool in the pan for 10–15 minutes. Use the parchment-paper overhang to lift it from the pan, then transfer it to a wire rack to finish cooling.

Notes

No pumpkin pie spice? Substitute 1 teaspoon cinnamon, ¼ teaspoon ground cloves and ¼ teaspoon ground nutmeg.

Nutrition

Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.