This yummy pumpkin chocolate chip streusel bread is made with pumpkin puree and chocolate chips, topped with delish streusel. A classic fall treat that is simple to make, but seems fancier thanks to the yummy streusel topping.
Pumpkin Chocolate Chip Streusel Bread
A homemade fall pumpkin bread recipe packed with chocolate chips and topped with a crunchy streusel topping. This moist bread recipe is packed full of flavor.
Other pumpkin recipes to try:
- Pumpkin Brownies
- Pumpkin Energy Bites
- Pumpkin Cheesecake Bars
- Pumpkin Cookies with Cream Cheese Frosting
How to store pumpkin bread
Once cooled I recommend storing it in an airtight container at room temperature for up to three days or in the refrigerator for up to five days.
Why I love this pumpkin bread recipe
- A yummy fall treat.
- Extra moist.
- Loaded with flavors.
- Just the right amount of pumpkin and chocolate.
- Easy to make.
- Smells delicious while baking.
Pumpkin Chocolate Chip Loaf Ingredients
- sugar
- eggs
- pumpkin puree
- vegetable oil
- flour
- baking soda
- salt
- cinnamon
- nutmeg
- ginger
- semi sweetened chocolate chips
Streusel Ingredients
- butter
- brown sugar
- flour
- cinnamon
How to make pumpkin chocolate chip streusel loaf
Begin by preheating the oven to 350 degrees Fahrenheit.
Spray two loaf pans with cooking spray and then set aside.
In a large bowl, cream together sugar, eggs, pumpkin puree and oil.
After that in a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg and ginger.
Combine the dry ingredients to wet ingredients and mix together well.
Next stir in the chocolate chips.
Pour the batter splitting it between both loaf pans and set aside.
Now for the streusel topping 0 combine butter, brown sugar, flour and cinnamon.
Crumble evenly overtop both loaf pans.
Bake for 55-60 minutes, check in between every 10 minute mark to make sure loaf’s are not burning.
Once fully baked, set aside to allow to cool for 10 minutes then pop loaf’s out.
What You Need
Pumpkin Chocolate Chip Loaf
- 2 cups sugar
- 2 eggs
- 1 1/4 cup pumpkin puree
- 1/4 cup vegetable oil
- 2 1/4 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 2 cups semi sweetened chocolate chips
Directions
-
Begin by preheating the oven to 350 degrees Fahrenheit.
-
Spray two loaf pans with cooking spray and then set aside.
-
In a large bowl, cream together sugar, eggs, pumpkin puree and oil.
-
After that in a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg and ginger.
-
Combine the dry ingredients to wet ingredients and mix together well.
-
Next stir in the chocolate chips.
-
Pour the batter splitting it between both loaf pans and set aside.
-
Now for the streusel topping combine butter, brown sugar, flour and cinnamon.
-
Crumble evenly overtop both loaf pans.
-
Bake for 55-60 minutes, check in between every 10 minute mark to make sure loaf's are not burning.
-
Once fully baked, set aside to allow to cool for 10 minutes then pop loaf's out.
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