Description
This Pumpkin Chocolate Chip Streusel Bread has a dense, moist pumpkin crumb filled with melty semisweet chocolate and topped with crunchy cinnamon-brown sugar streusel. The easy vegan loaf makes a cozy fall breakfast, snack, or dessert.
Ingredients
Scale
- Streusel Topping
- 1/2 cup vegan butter, softened
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Pumpkin Bread Batter
- 1 1/2 cups pumpkin purée
- 1/2 cup neutral oil
- 1/2 cup packed brown sugar
- 2 tablespoons pure maple syrup
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3/4 cup semisweet chocolate chips or chopped chocolate
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-by-5-inch loaf pan and line it with parchment paper, leaving a 2-inch overhang on the long sides.
- Make the streusel by mixing the softened vegan butter, 3/4 cup flour, 1/2 cup brown sugar, granulated sugar, and cinnamon with a fork until uneven crumbs form.
- Place the streusel in the refrigerator to chill while preparing the pumpkin batter.
- Whisk the pumpkin purée, oil, brown sugar, and maple syrup in a large bowl until smooth and glossy.
- In a separate bowl, whisk together the 2 cups flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir with a flexible spatula just until no visible flour pockets remain.
- Fold in the semisweet chocolate chips or chopped chocolate with a few broad turns.
- Transfer the batter to the prepared loaf pan and smooth the top into an even layer.
- Scatter the chilled streusel evenly over the batter and gently press the crumbs down so they make contact.
- Bake for 55 to 60 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
- Loosely cover the top with foil during the final 10 minutes if the streusel begins browning too quickly.
- Cool the loaf in the pan for 15 minutes. Lift it out with the parchment and finish cooling it on a wire rack before slicing.
Notes
- Use plain pumpkin purée rather than sweetened pumpkin pie filling.
- If pumpkin pie spice is unavailable, combine 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves.
- For the original milder substitution, use 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg.
- Mix the batter only until the flour disappears to prevent a tough or rubbery crumb.
- Melted chocolate may leave streaks on the cake tester, but raw pumpkin batter means the loaf needs more baking time.
- Store the cooled loaf at room temperature for up to 3 days, refrigerate it for up to 5 days, or freeze individual slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 525
- Sugar: 35
- Sodium: 415
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 68
- Fiber: 3
- Protein: 5
- Cholesterol: 27