Pumpkin Chocolate Chip Bread with Crumb Topping
A soft pumpkin chocolate chip quick bread filled with warm fall spices and a crumb topping. Perfect for fall baking during pumpkin season!
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!
Notes
Nutrition facts are an estimate.
Nutrition
Serving: 1sliceCalories: 404kcalCarbohydrates: 63gProtein: 8gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 39mgSodium: 265mgPotassium: 270mgFiber: 5gSugar: 21gVitamin A: 5695IUVitamin C: 2mgCalcium: 89mgIron: 4mg
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