Description
This pumpkin chocolate chip streusel bread is moist and flavorful. It combines pumpkin puree with chocolate chips and a crunchy streusel topping.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- For streusel: 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 2 tablespoons cold butter, cubed
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F. Grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, mix granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla until smooth.
- Add the dry ingredients to the wet mixture. Stir until just combined.
- Fold in the chocolate chips.
- Make the streusel: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or your fingers until crumbly.
- Pour the batter into the prepared pan. Sprinkle the streusel evenly over the top.
- Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store this bread in an airtight container at room temperature for up to 3 days.
- You can freeze the bread for up to 3 months. Wrap it tightly in plastic wrap and foil.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg