Description
A deliciously moist pumpkin bread topped with a crunchy chocolate chip streusel, perfect for fall baking.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chocolate chips
- ½ cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and nuts if using.
- Pour the batter into the prepared loaf pan.
- In a small bowl, mix together the streusel topping ingredients (1/2 cup flour, 1/4 cup brown sugar, 1/4 cup butter, and 1/2 cup chocolate chips) until crumbly, then sprinkle over the batter.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
- For a healthier option, substitute half of the oil with applesauce.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg