This is my family’s Pumpkin Chocolate Chip Bread recipe that we bake every year. The scent of the pumpkin baking just permeates the kitchen and seeps to other areas of the house. It’s a quick bread recipe, so you don’t have to wait on any yeast to rise. I eat a slice with a cup of coffee in the morning or enjoy as an afternoon treat. You don’t have to be an experienced baker to make this quick bread recipe, just a pumpkin & chocolate chip fan!
Related: Pumpkin Butter Cookies For Fall
What makes this recipe extra special is the streusel topping. It’s a sweet crumble topping that adds a bit of crunch on top & why I’m always eating my slice from the top down. This recipe is a great bread to bring for Thanksgiving dinner, give away as a holiday gift or make on the weekends to enjoy during the week.
You can even freeze the Pumpkin Chocolate Chip Bread for up to 3 months. Just thaw and slice as usual. After baking, let the loaves cool completely. Then, you can wrap each one in plastic wrap and aluminum foil to give it extra protection and keep the moisture in.
Pumpkin Chocolate Chip Bread Recipe
Preheat oven to 350 degrees. Spray two loaf pans with cooking spray. In a bowl, cream together sugar, eggs, pumpkin puree and oil. In another bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg and ginger.
Add dry ingredients to wet ingredients.
Mix until well combined.
Gently stir in chocolate chips.
Pour half way full in both loaf pans and set aside.
Now for the streusel topping, combine butter, brown sugar, flour and cinnamon. Crumble evenly overtop both loaf pans.
Bake for 55-60 minutes, check in between every 10 minute mark to make sure loaf’s are not burning. Once fully baked, set aside to cool for 10 minutes then pop loaf’s out of the pans and cut accordingly and serve.
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