Pumpkin Chocolate Chip Streusel Bread
A deliciously moist pumpkin bread filled with dark chocolate and topped with a buttery crumble.
Hello, friends!
Today I’m joining a group of talented bloggers for a monthly DIY Challenge that is hosted by Terrie from the blog Decorate and More with Tip!
If you’re stopping over from, Blue Sky at Home, Welcome! Carol’s Pumpkin Martini’s look SO YUMMY!
Since this post is going to be my very last fall post, I thought it better be GOOD! And oh my goodness, friends! This recipe for Pumpkin Chocolate Chip Streusel Bread TRULY is!
Not only is it melt in your mouth moist, but the bread is also filled with plenty of fall spices and of course, those decadent dark chocolate chips! And then because I can never leave well enough alone, I HAD to add my signature buttery-sweet streusel on top!
what you’ll need to make pumpkin chocolate chip streusel bread:
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Recommended equipment/kitchen tools
- Bread Pan ( I use a 5″x 10″ but you could also use two smaller pans.
- Stand mixer or large mixing bowl
- Spatula
- Baking rack
- Non-Stick Spray
ingredients
BREAD
- Pumpkin puree
- White Sugar
- Brown Sugar
- Eggs
- Flour
- Cinnamon
- Salt
- Nutmeg
- Ginger
- Cloves
- Canola or Vegetable oil
- Baking Soda
- Dark Chocolate Chips
STREUSEL
- Flour
- Butter
- Brown Sugar
- Cinnamon
how to make the bread
- Grease the loaf pan with non-stick spray or butter/flour mixture
- Preheat the oven to 350°.
- Cream together the white sugar, oil, and eggs in a large mixing bowl or stand mixer. Add in the pumpkin puree.
- Combine the flour, cinnamon, salt, baking soda, nutmeg, ginger, and cloves in a medium mixing bowl.
- Add the dry ingredients to the wet ingredients, mixing until just incorporated. (Do not overmix)
- Fold in the chocolate chips.
- Combine the streusel ingredients in a small bowl.
- Pour the bread batter into one 5″x 10″ loaf pan or two small loaf pans
- Sprinkle the top with the streusel
- Bake in the oven for 1 hour or until a toothpick inserted in the middle comes out clean.
This quick and easy bread would be a perfect breakfast treat throughout the holidays, and my family LOVES to get a couple of the mini loaves in their Thanksgiving care packages too. I also enjoy wrapping them pretty and giving them as homemade Christmas gifts!
can you freeze the bread?
Yes! You absolutely can! I will usually wrap the loaf or loaves in parchment paper first, and then place them in a freezer bag or freezer paper. I like to keep them in individual loaves so I can just grab one out of the freezer and serve the next day!
Here is the full recipe:
Pumpkin Chocolate Chip Streusel Bread
A deliciously moist bread filled with dark chocolate and topped with a buttery crumble.
Ingredients
For the Bread
- 1 1/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup canola or vegatable oil
- 1 cup white sugar
- 2 eggs
- 1 cup pumpkin puree
- 2/3 cup dark chocolate chips
For the Topping
- 1/4 cup all-purpose flour
- 2 Tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 2 Tablespoons butter
Instructions
-
Preheat the oven to 350°. Grease loaf pan (5"x10") or two small pans. Cream together the oil, sugar, and eggs in a large mixing bowl. Add in the pumpkin puree. Stir until combined. Combine the flour, baking soda, salt, and spices in a medium mixing bowl. Pour the dry ingredients in with the wet and stir until just combined. Do not overmix. Fold in the chocolate chips. Pour the batter into the loaf pan. Combine the ingredients for the streusel and sprinkle over the batter. Bake in the oven for 1 hour or until a toothpick inserted comes out clean.
Recipe Notes
SHOP THIS POST
PIN FOR LATER♥
I hope you enjoy today’s recipe for Pumpkin Chocolate Chip Streusel Bread!
Don’t forget to check out Emily from Le Cultivateur next! Her Pumpkin Cupcakes look so delicious! And you can find all the other amazing pumpkin recipes in the links below!
Thank you so much for stopping by!
Oh my goodness, this looks amazing!! and looks so moist, saved so I can try it. Thank you.
This looks so moist and I love that it has a streusel topping.
This looks so good. I can’t wait to make it . My oldest son loves pumpkin and I think this is one that he will love.
This looks amazing! That streusel topping looks so tasty. Pinned so I can try.
Thank you so much, Jodi! The streusel is my favorite part, LOL!
Thank you, Tammy! My husband is not a pumpkin fan but he ate half the loaf! LOL!
Thank you, Corine! Yes, SUPER moist and that streusel topping is my fave!
Another winner. Sounds delicious, Pinned!
Thank you so much, Cindy!
Christine, you had me right after I saw the streusel! This looks so good I am going to get the ingredients this weekend and give it a try. We are having a yard sale so this will be a great little treat while we are having it. Thanks for sharing!
I know, right, Terrie! It’s my favorite too! I hope you enjoy the recipe! I need to make another loaf, mine was gone the same day I baked it! LOL!
This bread looks amazing. I can see making this for Thanksgiving brunch.
I love pumpkin chocolate chip bread, but I’ve never had one with streusel too! Looks delish! Pinned for later…
Niky @ The House on Silverado
Thank you so much, Carol!
Thank you so much, Niky!
Just pinned this, Christine, wow – it looks amazing! I love pumpkin bread any time of the year so I can’t wait to try this. I’m always looking for fresh takes on old favorites and this one looks like a big hit. Hugs and thanks for the recipe, CoCo
Thank you so much, CoCo! I hope you enjoy the bread!
I’m planning on making this tomorrow, but not seeing a measurement for the chocolate chips!
My apologies, Nancy! I add in 2/3 cup of dark chocolate chips. I’ve updated the recipe to reflect that. Thank you so much for spotting the error. Happy Baking!