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Pumpkin Chocolate Chip Streusel Bread Recipe
Ben Carraoli

Pumpkin Chocolate Chip Streusel Bread Recipe

I recently baked this Pumpkin Chocolate Chip Streusel Bread, and honestly, my kitchen smelled like pure autumn magic. T
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Total Time 1 hour 10 minutes
Calories: 250
Ingredients Method Notes

Ingredients
  

  • all-purpose flour – 2 cups
  • pumpkin puree – 1 cup
  • granulated sugar – ¾ cup
  • brown sugar – ¼ cup
  • vegetable oil – ½ cup
  • plant-based milk or regular milk – ¼ cup
  • vanilla extract – 1 teaspoon
  • baking powder – 1 teaspoon
  • baking soda – ½ teaspoon
  • cinnamon – 1 teaspoon
  • nutmeg – ½ teaspoon
  • salt – ½ teaspoon
  • chocolate chips – ¾ cup

Method
 

  1. Start by preheating your oven and greasing a loaf pan. In one bowl, mix all the wet ingredients until smooth and creamy. In another bowl, whisk the dry ingredients together before combining both mixtures gently.
  2. Fold the chocolate chips into the batter carefully. Make sure they are evenly distributed so every slice has a rich chocolate bite. Avoid overmixing to keep the texture soft.
  3. In a small bowl, mix flour, brown sugar, cinnamon, and oil until crumbly. The mixture should resemble coarse crumbs. This topping will add a crunchy texture to the bread.
  4. Pour the batter into the prepared loaf pan evenly. Sprinkle the streusel mixture generously over the top. Lightly press it so it sticks during baking.
  5. Place the loaf in the oven and bake until a toothpick inserted comes out clean. The top should be golden and slightly crisp. Let it cool before slicing for best results.

Notes

  • I always use room temperature ingredients for a smoother batter.
  • Don’t overmix; I noticed it makes the bread dense instead of fluffy.
  • I like adding extra chocolate chips on top for a bakery-style look.
  • Let the bread cool completely before slicing—it improves texture.
  • I sometimes add a pinch of cloves for a deeper spice flavor.