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Wholesome Pumpkin Chocolate Chip Streusel Bread: An Easy Fall Recipe

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This wholesome pumpkin chocolate chip streusel bread is the kind of recipe that makes you feel good about baking—and eating. It’s not fussy, it’s not complicated, and it doesn’t require a trip to a specialty grocery store.

Ingredients

Scale
  • 1/3 cup rolled oats (use certified gluten-free if needed)
  • 1/4 cup coconut sugar, packed
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter, cut into small cubes
  • 1/4 cup chopped pecans (optional)
  • 1 3/4 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup coconut sugar, packed
  • 2 large eggs, at room temperature
  • 1/3 cup melted coconut oil (or melted unsalted butter)
  • 1/4 cup plain Greek yogurt (full-fat recommended)
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate chips (60% cacao or higher)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Make the streusel topping: In a small bowl, combine rolled oats, coconut sugar, all-purpose flour, cinnamon, and chopped pecans. Add cold butter cubes. Use a pastry cutter or fingertips to work the butter into the dry mixture until it resembles coarse crumbs with some pea-sized butter pieces. Refrigerate while making the batter.
  3. Whisk dry ingredients: In a medium bowl, combine whole wheat pastry flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Whisk until evenly distributed.
  4. Mix wet ingredients: In a separate large bowl, whisk together pumpkin puree, coconut sugar, eggs, melted coconut oil, Greek yogurt, and vanilla extract until smooth and glossy.
  5. Combine wet and dry: Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fold in chocolate chips: Add dark chocolate chips and fold in with a few strokes. Reserve about 1 tablespoon of chips for topping.
  7. Transfer batter to prepared loaf pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Sprinkle streusel topping evenly over the batter, then scatter reserved chocolate chips on top.
  9. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The streusel should be golden brown.
  10. Cool in the pan on a wire rack for 15 minutes. Then use parchment handles to lift the bread out and transfer to the rack to cool completely before slicing.

Notes

Don’t overmix the batter. Use room temperature eggs. Check pumpkin puree for separation before using. Toast pecans for deeper flavor. Store in an airtight container at room temperature for up to 3 days. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin bread, chocolate chip, streusel, fall recipe, easy, wholesome, pumpkin

Find it online: https://evabake.com/wholesome-pumpkin-chocolate-chip-streusel-bread-an-easy-fall-recipe/