Pumpkin Chocolate Chip Streusel Bread
This Pumpkin Streusal Bread is perfectly dense and moist with a crunchy cinnamon streusal topping and melty bites of chocolate. Delicious, easy and vegan!
Servings: 9 slices
Calories: 525kcal
Ingredients
For the streusal 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 the oven to 350°F and line a greased 9x5 loaf pan with parchment paper, leaving a 2-inch overhang around the edges for easy removal.
- For the streusel topping, use a fork to mix softened vegan butter, flour, sugars and cinnamon until crumbly. Place in the fridge to chill.
- In a large mixing bowl, beat together the pumpkin purée, oil, brown sugar and maple syrup.
- Sift in the flour, pumpkin pie spice, baking powder, baking soda and salt. Mix until just combined. Fold in the chocolate chunks.
- Pour the batter into the prepared loaf pan and smooth with a spatula. Sprinkle the crumble on top and gently press down to make sure it sticks.
- Bake for 55-60 minutes or until a cake tester comes out clean and the top is golden brown. Cool in the pan for 15 minutes then lift on to a wire rack to continue cooling. Serve warm or at room temperature.
Notes
*If you don’t have pumpkin pie spice, substitute 1 tsp cinnamon + 1/4 tsp ground cloves + 1/4 tsp ground nutmeg
Nutrition
Serving: 1slice | Calories: 525kcal | Carbohydrates: 68g | Protein: 5g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 415mg | Fiber: 3g | Sugar: 35g