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Pumpkin Chocolate Chip Bread with Streusel Topping
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Description
Pumpkin and chocolate are becoming a classic pair! This moist, sweet bread is completely irresistible with its streusel topping.
Ingredients
- FOR THE BREAD BATTER:
- 2 cups Granulated Sugar
- 2 whole Large Eggs
- 1-¼ cup Canned Pumpkin Puree
- ¼ cups Vegetable Oil
- 2-¼ cups All-purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- 1-½ teaspoon Cinnamon
- ½ teaspoons Nutmeg
- ¼ teaspoons Ground Cloves
- ¼ teaspoons Ground Ginger
- 1-½ cup Semi-Sweet Chocolate Chips
- FOR THE STREUSEL TOPPING:
- ¼ cups Granulated Sugar
- 2 Tablespoons All-purpose Flour
- ½ teaspoons Cinnamon
- 2 Tablespoons Butter
Preparation
Preheat oven to 350°F. Spray a standard (9×5 or similar) loaf pan with cooking spray and set aside.
In a large bowl, cream together sugar, eggs, pumpkin and oil. Set aside.
In another medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
Add dry ingredients into wet ingredients and mix until just combined. Gently stir in chocolate chips.
Pour batter into the prepared loaf pan and set aside.
For the streusel, combine sugar, flour and cinnamon in a medium sized bowl. Use a fork or pastry blender to cut in the butter until small crumbles are formed. Sprinkle over the batter.
Put pan into the heated oven and bake for 55-60 minutes. Remove pan from oven and set it on a rack. Let it cool for 10 minutes then turn it out of the pan onto a rack and cool completely.
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food4friends on 11.14.2013
This looks like a wonderful recipe. I used it with major modifications, which why I am not rating it. FYI, if you make these into muffins (approximately 20 standard size muffins), baking time is about 20 minutes, rotating the pans midway through.