Moist Pumpkin Chocolate Chip Streusel Bread for Cozy Fall Days

Enjoy this Pumpkin Chocolate Chip Streusel Bread, a delightful treat perfect for cozy fall days.

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Prep Time 15

Cook Time 1

Cooling Time 35

Total Time 1 50

Servings: 10 slices

Course: Dessert

Cuisine: Vegan

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1/2 cup Vegan Butter Provides moisture and richness; substitute with coconut oil or margarine if needed.
2 3/4 cups All-Purpose Flour Essential for structure; can substitute with a gluten-free flour blend if necessary.
1/2 cup Brown Sugar Adds sweetness and moisture; for a healthier alternative, use coconut sugar.
3/4 cup Brown Sugar
2 tbsp Granulated Sugar Contributes to sweetness and caramelization for that perfect crumb.
1 tsp Cinnamon For flavor; it beautifully enhances the warm spices in the bread.
1 1/2 cups Pumpkin Puree The key ingredient adding moisture and flavor; choose either homemade or canned puree.
1/2 cup Oil Provides fat for texture; a neutral oil or melted coconut oil works perfectly.
2 tbsp Maple Syrup Adds a touch of natural sweetness and unique flavor; honey can be a good substitute.
2 tsp Pumpkin Pie Spice A blend of warm spices enhancing the fall flavor.
1 tsp Baking Powder Essential for helping the bread rise to fluffy perfection.
1 tsp Baking Soda Provides the necessary leavening.
1/2 tsp Salt Enhances the overall flavors, balancing out the sweetness.
3/4 cup Semi-Sweet Chocolate Chips Adds sweetness and rich chocolatey bites; for a richer taste, use dark chocolate instead.

For the Streusel Topping

1/4 cup Vegan Butter Should be softened for optimal crumbling texture.
1 cup All-Purpose Flour Provides the base for the delicious topping; can also use a gluten-free blend.
1/4 cup Brown Sugar Adds sweetness and a lovely caramel flavor to the streusel.
1 tsp Cinnamon Brings warmth and depth to the streusel topping.

Equipment

9x5 loaf pan
Mixing Bowls
Whisk
Spatula

Method

Baking Steps

Preheat your oven to 350°F (175°C) and prepare a 9x5 loaf pan by greasing it and lining with parchment paper.
In a medium mixing bowl, combine softened vegan butter, all-purpose flour, brown sugar, granulated sugar, and cinnamon. Mix until crumbly and refrigerate.
In a large bowl, beat together pumpkin puree, oil, brown sugar, and maple syrup. Blend well.
Sift in flour, pumpkin pie spice, baking powder, baking soda, and salt. Fold in chocolate chips.
Pour batter into the loaf pan and top with streusel, pressing it lightly.
Bake for 55-60 minutes or until a toothpick comes out clean. Allow to cool in the pan for 15 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 3000IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Ensure to keep the streusel topping cool to maintain the crumbly texture. Don’t over-mix the batter to keep the bread tender. Customize by adding walnuts or cranberries.

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