Flower and Sugar

Streusel-Topped Chocolate Chip Pumpkin Bread

I decided to try this pumpkin bread recipe for a few reasons. The first is that I love pumpkin. The second is that it’s fall so I can bake pumpkin (in season). And lastly, the recipe intrigued me. It calls for cooking down the pumpkin puree with the spices before building the bread around that. It also has cream cheese and chocolate chips baked into the bread – which is always a plus in my book!

The original recipe called for a mix of cinnamon, nutmeg, and ginger to flavor the bread. I replaced that with 1 tsp of cinnamon and 1 tsp of pumpkin pie spice. I have to say I love the spice flavor in this bread and the streusel really makes it! The original recipe makes 2 larger loaves and I made this recipe as 5 mini loaves. It’s easier to share the wealth!! I think we’ll be making this one again next fall.

While this bread is delicious, the topping did lose its crunch and became a bit mushy after a few days – so this bread is best served within the first few days of baking.

Recipe (From Tracey’s Culinary Adventures)

For the Bread

  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 can pumpkin puree (15 oz)
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 cup sugar
  • 1 cup brown sugar
  • 1/2 cup vegetable oil
  • 4 oz room temperate cream cheese, cut into 12 pieces
  • 4 eggs
  • 1/4 cup buttermilk
  • 1 cup chocolate chips

For the Streusel

  • 5 Tbsp brown sugar
  • 1 Tbps flour
  • 1 Tbsp melted butter
  • 1 tsp cinnamon
  • A pinch of salt

Preheat the oven to 350F. Spray mini bread pans with cooking spray. I used 5 for this recipe. Whisk the flour, baking powder, and baking soda and set aside.

Set a large saucepan over medium heat and mix the pumpkin, salt, cinnamon, and pumpkin pie spice. Stir constantly (if you walk away it will start to sizzle…) and reduce for 8-10 minutes or until the mixture is 1 and 1/2 cups. Remove from heat and add the sugar, brown sugar, vegetable oil and cream cheese while the pumpkin mix is still warm. Let stand for 5 minutes, then whisk well till all the cream cheese is incorporated.

Measure the buttermilk in a liquid measuring cup then whisk the eggs into the buttermilk. Add the egg mixture to the smooth pumpkin mix once it has cooled a bit. Add the dry mixture and use a spoon to mix in. Mix in the chocolate chips and transfer the batter evenly between the mini bread pans.

Make the streusel by combining the brown sugar, flour butter, cinnamon, and salt until it is well incorporated. Then sprinkle 1 to 1 & ½ Tbsp of the streusel mixture over the batter evenly dividing. Bake for 27-35 minutes. I started to test the bread at 20 minutes and checked every 2-4 minutes until the toothpick test worked. Make sure to check all of the loaves. Allow the bread to cool in the pans for 20-30 minutes before removing from the pan and cool completely before slicing.

Happy Halloween!

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