This fall pumpkin chocolate chip bread with crumb topping is soft, full of warm autumn spices, and has the perfect touch of sweetness. This quick bread that can be enjoyed as a sweet breakfast, quick snack or even a dessert! The chocolate chips pair perfectly with the pumpkin flavor, while the crumb topping brings the pumpkin bread to the next level!
I believe that fall baking is the BEST! I know, summer has all the wonderful fruits, but you cannot beat those cozy flavors that autumn brings! It feels like therapy to get in the kitchen and bake this time of the year when the weather starts to shift. And pumpkin bread is such a classic recipe I need to make every year! It is cozy, delicious and so easy to make. Perfect bake for pumpkin season!
Why you will love this pumpkin bread recipe
There is a lot to love about this pumpkin bread! But here are a few reasons why our family has fallen with this fall recipe.
It uses the whole can of pumpkin: I love when the whole can of pumpkin is used in the recipe! You do not need to try to save a few spoonfuls or waste any of the pumpkin puree! And no measuring, just throw the whole can right into the bowl.
Warm fall spices: This homemade pumpkin bread is packed with all those warm autumn spices that pair beautifully with the pumpkin flavor. There is cinnamon, nutmeg cardamon, ginger and allspice to spice up each bite. No shortage of flavor here!
Lightly sweetened: This pumpkin chocolate chip bread with crumb topping is lightly sweetened with maple syrup. The melty chocolate chips give the quick loaf a touch more sweetness. It is not too sweet, which I really love in a pumpkin bread, and really all quick breads.
Delicious: An obvious reason to love this recipe and probably the most important! It taste GOOD! My kids love this bread in the fall time as an after-school snack. And I love to have a piece with them. Warm a slice up in the microwave for a few seconds, add a smear of butter and chef’s kiss! This pumpkin bread never last long in the house!
Tips and tricks when making this pumpkin chocolate chip bread with crumb topping
Before you preheat the oven and open the can of pumpkin puree, here are some tips and tricks for success.
- Make sure you grab pumpkin puree, not pumpkin pie mix. The can looks similar and are usually next to each other at the store. But pumpkin pie mix has added sugar, spices and thickeners would affect the outcome of this bread.
- Be sure not to over mix your batter! It is ok if there are some lumps when after the dry ingredients are added to the wet. And just gently fold in the chocolate chips.
- Use a metal loaf pan to bake this pumpkin bread for best results. The metal pan heats more evenly compared to ceramic or glass pans.
- Watch you bake time and try to not over bake this bread. There are a lot of external factors that can affect how long it takes for this bread to bake, so there is no one time that works for everyone. When done, the batter will be set, and a toothpick should come out clean.
- You can store the bread on the counter in an air-tight container for about 3 days or in the fridge up to 5 days.
Ingredient substitutions and variations
Wheat Flour: You can use all-purpose flour for the entire recipe in place of the 1 cup of wheat flour. So it would be 2 cups of all-purpose flour if skipping the wheat flour.
Spices: I use individual spices in the recipe to really give it all the warm fall flavors. But you can replace the cardamon, nutmeg, allspice and ginger with 1 1/2 tsp. of pumpkin pie spice if you wish.
Greek Yogurt: The Greek yogurt can be replace with plain yogurt or sour cream.
Maple Syrup: Honey makes for a great substitution for the maple syrup.
Cooking oil: You can use avocado oil (my personal favorite), vegetable oil, canola oil, or melted coconut oil.
If you give this recipe a try, I would really appreciate your feedback by leaving a comment below and rating this pumpkin bread! And tag me on Instagram so I can see your creations. If you are looking for more fall baking recipes, you might love my apple bread recipe or oatmeal apple bread.
From my kitchen to yours, happy baking! I hope you love this pumpkin chocolate chip bread with crumb topping as much as I do!
Pumpkin Chocolate Chip Bread with Crumb Topping
Ingredients
- 1 C. All-purpose flour
- 1 C. Wheat flour
- 1/4 tsp. Cardamom
- 1 1/2 tsp. Cinnamon
- 1/2 tsp. Nutmeg
- 1/2 tsp. Allspice
- 1/4 tsp. Ginger ground
- 1 tsp. Baking soda
- 1/2 tsp. Baking powder
- 1/2 tsp. Salt
- 3/4 C. maple syrup
- 1 15 oz. Can of pumpkin purée
- 1/2 C. Oil such as avocado oil
- 2 eggs
- 1/4 C. Greek yogurt
- 3/4 C. Chocolate chips
Streusel topping:
- 1/3 C. All-purpose Flour
- 1/4 C. Brown sugar
- 1 Tbsp. Cinnamon
- Dash of salt
- 4 Tbsp. Cold butter cut into small pieces
Instructions
- Preheat oven to 350 degrees F.
- Whisk together the flours, spices, baking soda, baking powder, cardamom, cinnamon, nutmeg, allspice, ginger and salt in a medium bowl.
- In a separate large mixing bowl, combine the eggs, greek yogurt, maple syrup, oil, and canned pumpkin purée. Use a hand mixer or whisk until fully combined. Pour the dry ingredients into the wet and stir until just combined. Fold in the chocolate chips. Pour the batter onto a 8.5 x 4.5 inch (1 pound) loaf pan, either lined with parchment paper or greased.
- To make the streusel topping, combine the flour, brown sugar, salt and cinnamon in a small bowl. Still until combined. Add cold butter pieces and cut into the brown sugar mixture until it well combined. Top the pumpkin bread with streusel topping.
- Bake 55-65 minutes, or until the bread is cooked through. Let cool slightly before enjoying!
