Print

Easy Kid-Approved Pumpkin Chocolate Chip Streusel Bread

Easy Kid-Approved Pumpkin Chocolate Chip Streusel Bread - featured image
Print Recipe

This pumpkin chocolate chip streusel bread is a kid-approved, moist, and tender quick bread with a buttery cinnamon-oat streusel topping. It’s made with simple pantry ingredients, comes together fast, and is perfect for busy families, bake sales, or cozy fall mornings.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup vegetable oil (canola or melted coconut oil work)
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¼ cup milk (any kind; whole milk or oat milk work)
  • 1 cup semi-sweet chocolate chips
  • ¼ cup all-purpose flour (for streusel)
  • ¼ cup brown sugar, packed (for streusel)
  • ¼ cup old-fashioned oats (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • 3 tablespoons cold unsalted butter, cut into small cubes (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. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, whisk together granulated sugar, brown sugar, and oil until it looks like wet sand. Add eggs one at a time, whisking well after each. Add pumpkin puree, vanilla, and milk. Whisk until smooth and uniform.
  4. Pour the flour mixture into the wet ingredients. Use a rubber spatula to fold gently until just combined (a few lumps are fine). Do not overmix.
  5. Sprinkle chocolate chips over the batter and fold two or three times to distribute evenly. Reserve about 2 tablespoons of chocolate chips to sprinkle on top before baking.
  6. Make the streusel: In a small bowl, combine flour, brown sugar, oats, and cinnamon. Add cold butter cubes. Use a pastry cutter or your fingers to work the butter into the dry mixture until it forms coarse crumbs with some pea-sized bits remaining.
  7. Pour the batter into the prepared loaf pan and spread even. Sprinkle reserved chocolate chips over the top, then generously cover with the streusel mixture. Press streusel down gently so it sticks.
  8. Bake for 55 to 65 minutes. At the 45-minute mark, check the top; if streusel is browning too quickly, tent loosely with foil. Bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let the bread rest in the pan for 15 minutes, then lift out using parchment overhang and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Notes

Use room temperature ingredients for best results. Do not overmix the batter. Let the bread cool completely before slicing to avoid crumbling. The flavor improves after a day. For a dairy-free version, use plant-based milk and butter. For gluten-free, use a 1-to-1 gluten-free flour blend and gluten-free oats. Double the streusel if you prefer extra topping.

Nutrition

Keywords: pumpkin bread, chocolate chip, streusel, kid-friendly, fall baking, quick bread, easy recipe

Find it online: https://lenatable.com/easy-kid-approved-pumpkin-chocolate-chip-streusel-bread/