Pumpkin Chocolate Chip Streusel Bread
This Pumpkin Chocolate Chip Streusel Bread is perfectly dense, moist, with a crunchy topping and melty bites of chocolate.
Equipment
- 9x5 loaf pan
- mixing bowl
- spatula
- fork
- wire rack
Ingredients
Streusal Topping
- ½ cup vegan butter softened
- ¾ cup all purpose flour
- ½ cup brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Batter
- 1 ½ cups pumpkin purée
- ½ cup oil
- ½ cup brown sugar
- 2 tablespoons maple syrup
- 2 cups all purpose flour
- 2 teaspoons pumpkin pie spice or substitute with 1 teaspoon cinnamon + ¼ teaspoon ground cloves + ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chips or chunks
Instructions
Instructions
- Preheat the oven to 350°F and line a greased 9x5 loaf pan with parchment paper, leaving a 2-inch overhang around the edges for easy removal.
- For the streusel topping, use a fork to mix softened vegan butter, flour, sugars and cinnamon until crumbly. Place in the fridge to chill.
- In a large mixing bowl, beat together the pumpkin purée, oil, brown sugar and maple syrup.
- Sift in the flour, pumpkin pie spice, baking powder, baking soda and salt. Mix until just combined. Fold in the chocolate chunks.
- Pour the batter into the prepared loaf pan and smooth with a spatula. Sprinkle the crumble on top and gently press down to make sure it sticks.
- Bake for 55-60 minutes or until a cake tester comes out clean and the top is golden brown. Cool in the pan for 15 minutes then lift on to a wire rack to continue cooling. Serve warm or at room temperature.
Notes
If you don’t have pumpkin pie spice, substitute 1 teaspoon cinnamon + ¼ teaspoon ground cloves + ¼ teaspoon ground nutmeg.
Nutrition
Serving: 1sliceCalories: 525kcalCarbohydrates: 68gProtein: 5gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 16gTrans Fat: 1gCholesterol: 27mgSodium: 415mgFiber: 3gSugar: 35g
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