Print

Perfect Chocolate Chip Pumpkin Bread with Cinnamon Streusel

chocolate chip pumpkin bread - featured image
Print Recipe

This moist, tender pumpkin bread is elevated with nutty brown butter and topped with a crunchy cinnamon streusel. Studded with semi-sweet chocolate chips, it’s the ultimate fall treat that’s perfect for brunches, gift-giving, or cozy mornings.

Ingredients

Scale
  • 1/2 cup all-purpose flour (for streusel)
  • 1/2 cup packed brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/4 teaspoon salt (for streusel)
  • 1/4 cup unsalted butter, cold and cut into small cubes (for streusel)
  • 1/2 cup unsalted butter (for browning)
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg (freshly grated if possible)
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a light-colored skillet or saucepan over medium heat. Stir constantly until the butter melts, foams, and turns golden-amber with brown specks (about 4-5 minutes). Remove from heat and pour into a heatproof bowl. Let cool for 10 minutes.
  2. Make the streusel: In a small bowl, whisk together 1/2 cup flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Add cold butter cubes and use a pastry cutter or fingertips to work the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate while preparing the batter.
  3. Preheat and prep: Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides.
  4. Mix dry ingredients: In a medium bowl, whisk together 1 3/4 cups flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  5. Combine wet ingredients: In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Whisk in pumpkin puree, sour cream, and vanilla extract until smooth and glossy.
  6. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are okay). Fold in chocolate chips.
  7. Assemble and bake: Pour batter into prepared loaf pan and spread evenly. Sprinkle streusel topping over batter, pressing gently. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If streusel browns too quickly, tent with foil after 40 minutes.
  8. Cool and slice: Let bread cool in pan on a wire rack for 15 minutes. Use parchment sling to lift out and transfer to rack to cool completely (at least 1 hour) before slicing.

Notes

Use pure pumpkin puree, not pumpkin pie filling. Room temperature eggs and sour cream are important to prevent the brown butter from seizing. For gluten-free, use a 1-to-1 gluten-free baking blend. For dairy-free, use vegan butter and dairy-free yogurt. The bread can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin bread, chocolate chip pumpkin bread, cinnamon streusel, brown butter, fall baking, quick bread, pumpkin recipe

Find it online: https://fizzlefork.com/perfect-chocolate-chip-pumpkin-bread-with-cinnamon-streusel/