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Best Easy Chocolate Chip Pumpkin Bread Recipe

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This chocolate chip pumpkin bread with streusel is a simple, honest pumpkin bread that happens to have chocolate chips and a crunchy, buttery streusel on top. It works for breakfast, dessert, and those random moments when you need something that feels like a hug.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon fine sea salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (canola or avocado)
  • ¼ cup (56g) unsalted butter, melted and slightly cooled
  • 2 teaspoons pure vanilla extract
  • 1 cup (180g) semi-sweet chocolate chips
  • ½ cup (60g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed light brown sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • 3 tablespoons (42g) cold unsalted butter, cut into small cubes (for streusel)
  • ¼ cup chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Make the streusel: In a small bowl, combine ½ cup flour, ¼ cup packed brown sugar, and ½ teaspoon cinnamon. Add cold cubed butter and use a pastry cutter or fingers to work it into the dry mixture until it resembles coarse sand with some pea-sized butter pieces. Stir in nuts if using. Refrigerate while making batter.
  3. Whisk dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, baking soda, 1 ½ teaspoons cinnamon, nutmeg, ginger, and salt for about 20 seconds.
  4. Mix wet ingredients: In a medium bowl, whisk together granulated sugar and packed brown sugar until no lumps remain. Add eggs and whisk until smooth and slightly pale, about 30 seconds. Add pumpkin puree, vegetable oil, melted butter, and vanilla extract. Whisk until fully combined and smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula just until no streaks of flour remain (about 10-12 strokes). Do not overmix.
  6. Fold in chocolate chips: Reserve about 2 tablespoons of chocolate chips for the top. Gently fold remaining chips into batter with a few quick strokes.
  7. Fill pan: Pour batter into prepared loaf pan and spread evenly. Sprinkle reserved chocolate chips over top, pressing in slightly. Remove streusel from fridge and sprinkle evenly over batter, breaking up any large clumps.
  8. Bake: Place pan in center of oven and bake for 55-65 minutes. At 45 minutes, check bread; if streusel is browning too quickly, tent loosely with aluminum foil. Bread is done when a toothpick inserted into center comes out clean or with a few moist crumbs (internal temperature around 200°F/93°C).
  9. Cool: Let bread cool in pan on a wire rack for 15 minutes. Then lift out using parchment overhang and transfer to rack to cool completely (at least 1 hour before slicing).

Notes

Don’t overmix the batter; overmixing develops gluten and makes bread tough. Use room temperature eggs to prevent butter from seizing. Check pumpkin puree consistency; if watery, blot with paper towels. Cold streusel creates better crumbly texture. Let bread cool completely for clean slices. Bread tastes even better on day two.

Nutrition

Keywords: pumpkin bread, chocolate chip pumpkin bread, streusel, fall baking, easy pumpkin bread, quick bread

Find it online: https://livelybite.com/best-easy-chocolate-chip-pumpkin-bread-recipe/