Description
This vegan Pumpkin Chocolate Chip Streusel Bread is perfectly dense and moist, topped with a crunchy cinnamon streusel and studded with melty semi-sweet chocolate chunks. Easy to make and delightfully flavorful, it’s a cozy treat perfect for fall or anytime you crave a sweet, spiced bread.
Ingredients
For the streusel topping
- 1/2 cup vegan butter, softened
- 3/4 cup all purpose flour
- 1/2 cup brown sugar
- 2 tbsp granulated sugar
- 1 tsp cinnamon
For the batter
- 1 1/2 cups pumpkin purée
- 1/2 cup oil
- 1/2 cup brown sugar
- 2 tbsp maple syrup
- 2 cups all purpose flour
- 2 tsp pumpkin pie spice*
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup semi-sweet chocolate chips or chunks
Instructions
- Preheat and prep the pan: Set your oven to 350°F and grease a 9×5 inch loaf pan. Line it with parchment paper, allowing a 2-inch overhang on the sides for easy bread removal.
- Make the streusel topping: In a small bowl, mix together the softened vegan butter, all purpose flour, brown sugar, granulated sugar, and cinnamon using a fork until the mixture becomes crumbly. Chill this streusel mixture in the refrigerator while you prepare the batter.
- Mix wet ingredients: In a large mixing bowl, beat the pumpkin purée, oil, brown sugar, and maple syrup together until combined and smooth.
- Add dry ingredients: Sift in the all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt into the wet mixture. Stir gently until just combined, being careful not to overmix.
- Fold in chocolate: Add the semi-sweet chocolate chips or chunks and fold them evenly throughout the batter.
- Assemble the bread: Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Evenly sprinkle the chilled streusel topping over the batter, gently pressing it to adhere.
- Bake: Place the loaf pan in the preheated oven and bake for 55 to 60 minutes. The bread is done when a cake tester or toothpick inserted in the center comes out clean and the top is golden brown.
- Cool and serve: Let the bread cool in the pan for 15 minutes, then lift it out using the parchment paper overhang and transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- If you don’t have pumpkin pie spice, substitute with 1 tsp cinnamon, 1/4 tsp ground cloves, and 1/4 tsp ground nutmeg.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
