Ingredients
Scale
- For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- For the Cinnamon Crumb:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cubed
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray. For easy removal, line the bottom and sides of the pan with parchment paper, leaving a small overhang on the long sides to act as a handle.
- In a small bowl, combine the flour, brown sugar, and cinnamon for the topping. Use a fork or a pastry cutter to work the cold, cubed butter into the dry mixture. Continue until the mixture looks like coarse crumbs. Set this aside in the refrigerator to keep the butter cold while you prepare the batter.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Ensure there are no large lumps of spices so the flavor distributes evenly throughout the bread.
- In a large mixing bowl, beat the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until the mixture is smooth and well-combined. You can use a whisk or an electric hand mixer on medium speed for this step.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Stop mixing as soon as the flour streaks disappear to avoid overworking the gluten. Gently fold in the semi-sweet chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the chilled cinnamon crumb topping evenly over the batter. Place the pan in the center of the oven and bake for 55 to 65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the bread to cool in the pan for about 10 to 15 minutes. Use the parchment paper handles to lift the loaf out and transfer it to a wire rack. Let it cool completely before slicing to ensure the crumb structure sets and the chocolate doesn’t smear.
- Cook Time: 1 hour 20 minutes