Moist Pumpkin Chocolate Chip Streusel Bread Recipe

Pumpkin Chocolate Chip Streusel Bread is more than just a baked good; it’s a warm hug in loaf form, a comforting embrace that ushers in the coziest moments of the year. Imagine the perfect marriage of tender, moist pumpkin bread, studded generously with melty pockets of chocolate chips, all crowned with a crumbly, buttery streusel topping. It’s this trifecta of textures and flavors that makes Pumpkin Chocolate Chip Streusel Bread an absolute crowd-pleaser and a personal favorite of mine. We all crave those autumnal scents and tastes, don’t we? This bread delivers that and so much more, transforming a simple quick bread into an irresistible treat that’s perfect for breakfast, brunch, or an afternoon pick-me-up.

Why This Recipe Will Become Your Go-To

The perfect balance of sweet and spice with an irresistible crunchy topping.

This Pumpkin Chocolate Chip Streusel Bread is the ultimate fall treat. It’s moist, bursting with warm spices, studded with melty chocolate chips, and topped with a delightful, crumbly streusel. It’s perfect for breakfast, a snack, or even dessert. The combination of pumpkin and chocolate is a classic for a reason, and the streusel topping takes it to a whole new level of deliciousness. I’ve perfected this recipe to ensure it’s consistently amazing, and I can’t wait for you to try it!

Ingredients:

• 1/2 cup vegan butter (softened)
• 1/2 cup brown sugar
• 2 tbsp granulated sugar
• 1 tsp cinnamon
• 1 1/2 cups pumpkin purée (not pumpkin pie filling)
• 1/2 cup oil (vegetable, canola, or melted coconut oil work well)
• 1/2 cup brown sugar
• 2 tbsp maple syrup
• 2 cups all purpose flour
• 2 tsp pumpkin pie spice*
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup semi-sweet chocolate chips or chunks

*Note on pumpkin pie spice: You can buy pre-made pumpkin pie spice, or make your own blend by combining 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/8 tsp ground cloves.

For the Streusel Topping:

• 1/2 cup all purpose flour
• 1/4 cup brown sugar
• 1/4 tsp cinnamon
• 1/4 cup cold vegan butter, cut into small cubes

Instructions:

1.

Prepare the Streusel Topping

In a medium bowl, whisk together 1/2 cup all purpose flour, 1/4 cup brown sugar, and 1/4 tsp cinnamon. Add the cold, cubed vegan butter to the flour mixture. Using your fingertips, a pastry blender, or a fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. You want some pea-sized pieces of butter still visible, as this will create a wonderfully crumbly topping. Place the bowl in the refrigerator to keep the streusel chilled while you prepare the bread batter. This is a crucial step for achieving a flaky and crisp streusel.

2.

Cream the Wet Ingredients and Sugar

In a large bowl, cream together the softened 1/2 cup vegan butter, 1/2 cup brown sugar, and 2 tbsp granulated sugar until light and fluffy. This process incorporates air into the butter and sugar mixture, which helps create a tender crumb in the final bread. Then, beat in the 1 1/2 cups of pumpkin purée. Make sure you are using plain pumpkin purée, not pumpkin pie filling, which already contains sweeteners and spices. Finally, whisk in the 1/2 cup oil and 2 tbsp maple syrup. The oil will contribute to the bread’s moisture, and the maple syrup adds a subtle depth of flavor that complements the pumpkin and spices beautifully.

3.

Combine Dry Ingredients and Add to Wet

In a separate medium bowl, whisk together the 2 cups all purpose flour, 2 tsp pumpkin pie spice, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt. Whisking the dry ingredients together ensures that the leavening agents (baking powder and baking soda) and salt are evenly distributed throughout the flour, which is essential for a consistent rise and flavor. Now, gradually add the dry ingredients to the wet ingredients in the large bowl, mixing on low speed (or with a spatula) just until combined. Be careful not to overmix. Overmixing can develop the gluten in the flour too much, resulting in a tough bread. A few streaks of flour are perfectly acceptable at this stage.

4.

Fold in the Chocolate Chips

Gently fold in the 3/4 cup of semi-sweet chocolate chips or chunks using a spatula. Make sure they are evenly distributed throughout the batter. If you’re using chocolate chunks, they’ll create delightful pockets of melted chocolate throughout the bread. For a more uniform distribution, you can toss the chocolate chips with a tablespoon of the all-purpose flour before adding them to the batter; this helps prevent them from sinking to the bottom during baking.

5.

Assemble and Bake

Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper for easy removal. Pour the batter evenly into the prepared loaf pan. Retrieve the chilled streusel topping from the refrigerator and sprinkle it evenly over the top of the batter, ensuring good coverage. Place the loaf pan on a baking sheet (to catch any potential drips) and bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the bread comes out clean. The baking time can vary depending on your oven, so start checking around the 50-minute mark. If the streusel starts to brown too quickly, you can loosely tent the loaf with aluminum foil for the remainder of the baking time.

6.

Cool and Enjoy

Once baked, remove the bread from the oven and let it cool in the pan for about 10-15 minutes. This initial cooling period allows the bread to set and makes it easier to remove from the pan without breaking. After this, carefully invert the loaf onto a wire rack to cool completely. It’s important to let it cool completely before slicing; this allows the flavors to meld and the structure to fully set. This Pumpkin Chocolate Chip Streusel Bread is delicious on its own, but also fantastic with a smear of vegan butter or a dollop of dairy-free whipped cream. Enjoy every warm, spiced, and chocolatey bite!

Conclusion:

Well, there you have it! This Pumpkin Chocolate Chip Streusel Bread is an absolute winner, blending the comforting flavors of pumpkin spice with the irresistible joy of melty chocolate chips, all crowned with a delightful crumbly streusel. It’s the perfect autumnal treat, incredibly moist and flavorful, and remarkably easy to whip up. Whether you’re looking for a delicious breakfast on a crisp morning, a sweet afternoon snack, or a crowd-pleasing dessert, this bread delivers. I love serving slices warm with a dollop of cream cheese frosting or a simple pat of butter. For an extra layer of indulgence, consider adding chopped pecans or walnuts to the batter, or even a swirl of caramel sauce before baking. Don’t hesitate to experiment with different types of chocolate chips too – dark, milk, or even white chocolate can be fantastic. I truly encourage you to give this Pumpkin Chocolate Chip Streusel Bread a try. It’s sure to become a favorite in your recipe rotation!

Frequently Asked Questions:

Q: How should I store leftover Pumpkin Chocolate Chip Streusel Bread?

You can store your delicious Pumpkin Chocolate Chip Streusel Bread at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to a week to extend its freshness. For longer storage, wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag for up to 3 months.

Q: Can I make this bread ahead of time?

Absolutely! This bread freezes beautifully. Once completely cooled, you can wrap it tightly and freeze it. Thaw it at room temperature overnight for the best texture and flavor. It’s perfect for making ahead for holiday gatherings or when you just want a quick treat on hand.

Pumpkin Chocolate Chip Streusel Bread

A moist and flavorful pumpkin bread topped with a sweet streusel and studded with chocolate chips.

Prep Time
20 Minutes

Cook Time
5 Minutes

Total Time
25 Minutes

Servings
1 loaf

Ingredients

• 1/2 cup vegan butter (softened)
• 3/4 cup all purpose flour
• 1/2 cup brown sugar
• 2 tbsp granulated sugar
• 1 tsp cinnamon
• 1 1/2 cups pumpkin purée
• 1/2 cup oil
• 1/2 cup brown sugar
• 2 tbsp maple syrup
• 2 cups all purpose flour
• 2 tsp pumpkin pie spice
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup semi-sweet chocolate chips or chunks

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. Step 2
   In a medium bowl, combine streusel ingredients: 3/4 cup all purpose flour, 1/2 cup brown sugar, 2 tbsp granulated sugar, 1 tsp cinnamon, and 1/4 cup cold vegan butter (cubed). Cut in the butter with a pastry blender or your fingers until coarse crumbs form. Set aside.
3. Step 3
   In a large bowl, whisk together the pumpkin purée, 1/2 cup oil, 1/2 cup brown sugar, 2 tbsp maple syrup, and 1/2 cup softened vegan butter until well combined.
4. Step 4
   In a separate bowl, whisk together 2 cups all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt.
5. Step 5
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the chocolate chips.
6. Step 6
   Pour the batter into the prepared loaf pan and spread the streusel topping evenly over the top.
7. Step 7
   Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the topping browns too quickly, loosely tent with foil.
8. Step 8
   Let the bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.