Pumpkin Chocolate Chip Bread With Streusel Topping

Name: Pumpkin Chocolate Chip Bread With Streusel Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BREAD BATTER:; 2 cups Granulated Sugar; 2 whole Large Eggs; 1-1/4 cup Canned Pumpkin Puree; 1/4 cups Vegetable Oil; 2-1/4 cups All-purpose Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1-1/2 teaspoon Cinnamon; 1/2 teaspoons Nutmeg; 1/4 teaspoons Ground Cloves; 1/4 teaspoons Ground Ginger; 1-1/2 cup Semi-Sweet Chocolate Chips; FOR THE STREUSEL TOPPING:; 1/4 cups Granulated Sugar; 2 Tablespoons All-purpose Flour; 1/2 teaspoons Cinnamon; 2 Tablespoons Butter

Servings: persons

FOR THE BREAD BATTER:
2 cups Granulated Sugar
2 whole Large Eggs
1-1/4 cup Canned Pumpkin Puree
1/4 cups Vegetable Oil
2-1/4 cups All-purpose Flour
1 teaspoon Baking Soda
1/2 teaspoons Salt
1-1/2 teaspoon Cinnamon
1/2 teaspoons Nutmeg
1/4 teaspoons Ground Cloves
1/4 teaspoons Ground Ginger
1-1/2 cup Semi-Sweet Chocolate Chips
FOR THE STREUSEL TOPPING:
1/4 cups Granulated Sugar
2 Tablespoons All-purpose Flour
1/2 teaspoons Cinnamon
2 Tablespoons Butter

1
Preheat oven to 350u00b0F. Spray a standard (9x5 or similar) loaf pan with cooking spray and set aside.
2
In a large bowl, cream together sugar, eggs, pumpkin and oil. Set aside.
3
In another medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
4
Add dry ingredients into wet ingredients and mix until just combined. Gently stir in chocolate chips.
5
Pour batter into the prepared loaf pan and set aside.
6
For the streusel, combine sugar, flour and cinnamon in a medium sized bowl. Use a fork or pastry blender to cut in the butter until small crumbles are formed. Sprinkle over the batter.
7
Put pan into the heated oven and bake for 55-60 minutes. Remove pan from oven and set it on a rack. Let it cool for 10 minutes then turn it out of the pan onto a rack and cool completely.

1099

kcal

Calories

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE BREAD BATTER:, 2 cups Granulated Sugar, 2 whole Large Eggs, 1-1/4 cup Canned Pumpkin Puree, and more.

Yes, Pumpkin Chocolate Chip Bread With Streusel Topping falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!