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Easy Bakery-Style Chocolate Chip Pumpkin Bread Recipe

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This bakery-style chocolate chip pumpkin bread features a moist, tender crumb, a dramatic dome, and a crunchy streusel topping. It’s simple enough for a weekday morning but impressive enough for Thanksgiving brunch or a holiday gathering.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ cup (1 stick, 113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60g) full-fat Greek yogurt (or low-fat)
  • 1 cup (175g) semi-sweet chocolate chips
  • ¼ cup (30g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • 2 tablespoons (28g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly grease parchment and exposed pan ends with butter or non-stick spray.
  2. Make streusel: In a small bowl, combine ¼ cup flour, ¼ cup brown sugar, and ½ teaspoon cinnamon. Add cold butter cubes and work into dry ingredients with fingers or pastry cutter until mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate until needed.
  3. In a medium bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  4. In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes on medium speed.
  5. Add eggs one at a time, beating well after each. Add vanilla extract and beat until combined.
  6. Add pumpkin puree and Greek yogurt. Beat on low speed until just combined.
  7. Add dry ingredients in two additions, mixing on low speed until just combined after each. Do not overmix.
  8. Using a rubber spatula, gently fold in chocolate chips, reserving about 2 tablespoons for topping. Fold until evenly distributed.
  9. Pour batter into prepared pan and spread evenly. Sprinkle reserved chocolate chips over top, then generously sprinkle cold streusel over everything. Do not press streusel into batter.
  10. Bake at 350°F for 20 minutes, then reduce temperature to 325°F (160°C) and bake for 30-40 more minutes (total 50-60 minutes). Bread is done when a toothpick inserted into center comes out clean or with a few moist crumbs. If top browns too quickly, tent loosely with foil after 40 minutes.
  11. 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 before slicing.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Keep streusel cold until ready to use. Let bread cool completely before slicing to prevent crumbling. Bread is even better the next day as flavors meld.

Nutrition

Keywords: pumpkin bread, chocolate chip pumpkin bread, bakery-style pumpkin bread, fall recipe, pumpkin recipe, easy pumpkin bread

Find it online: https://forkmila.com/easy-bakery-style-chocolate-chip-pumpkin-bread-recipe/