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Simple Moist Pumpkin Chocolate Chip Streusel Bread

Close-up of a freshly baked simple pumpkin chocolate chip streusel bread loaf with a thick crumb topping.
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Follow this straightforward recipe to bake a moist pumpkin bread loaded with chocolate chips and topped with a crisp streusel crumb topping. This recipe requires minimal mixing.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • For the Streusel: 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, whisk together the 1 3/4 cups flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  5. Gently fold in the chocolate chips.
  6. Prepare the streusel: In a small bowl, combine the 1/2 cup flour, brown sugar, granulated sugar, and 1/2 teaspoon cinnamon for the topping. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Pour the batter into the prepared loaf pan. Sprinkle the streusel topping evenly over the batter surface.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

  • For a nut-free bread, omit any nuts from the chocolate chips.
  • To keep the bread moist, avoid mixing the batter after the flour is incorporated.
  • If you do not have vegetable oil, you can substitute melted coconut oil.
  • Store cooled bread tightly wrapped at room temperature for up to four days.

Nutrition

Find it online: https://savoryskies.com/simple-pumpkin-chocolate-chip-streusel-bread/