After making this bundt ago, the remaining pumpkin puree went directly into this bread. Honestly, plain pumpkin bread isn’t really my thing, but add chocolate chips and a streusel topping and immediately I’m about 100 times more interested. Because this is a Cook’s Illustrated recipe, it’s also got a little added twist that you don’t typically find in pumpkin bread recipes. The canned puree is cooked down on the stove top which gives the bread a richer, more intense pumpkin flavor. It only takes a few extra minutes, and I definitely thought it was worth it! After all, shouldn’t the pumpkin be the star of a pumpkin bread?
I love the contrast in texture the streusel topping provided too. It gave each slice just a little bit of sugary crunch on top. For the most crunch, try to eat the bread within a few days. It was still delicious on days 3 and 4, but the streusel sort of started to melt into the bread (as seen in the second pic above). I can almost guarantee yours won’t last that long anyway, you’ll be snagging a little piece every time you walk through the kitchen.
By Tracey
Streusel-Topped Chocolate Chip Pumpkin Bread
barely adapted from Cook’s Illustrated
(Note: if chocolate isn’t your thing, you could sub toasted and chops nuts instead.)
Ingredients:
Topping
- 5 tablespoons (2 1/4 oz) packed light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter, at room temperature
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
Bread
- 2 cups (10 oz) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1(15-oz) can pumpkin puree
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup (7 oz) granulated sugar
- 1 cup (7 oz) packed light brown sugar
- 1/2 cup canola oil
- 4 oz cream cheese, cut into 12 pieces
- 4 large eggs, at room temperature
- 1/4 cup buttermilk
- 1 cup chocolate chips
Directions:
To make the topping: Combine all of the ingredients in a small bowl and mash together with a fork until the mixture resembles wet sand. Set aside while you make the bread batter.
To make the bread: Preheat oven to 350 F. Spray two 8 1/2 x 4 1/2-inch loaf pans with nonstick cooking spray.
In a medium bowl, whisk the flour, baking powder and baking soda together. Add the pumpkin, salt, cinnamon, nutmeg and cloves to a large saucepan. Set over medium heat and cook, stirring almost constantly, until the mixture has reduced to 1 1/2 cups (it took about 9 minutes for me). Remove the pot from the heat and add both sugars, the canola oil and cream cheese. Stir until combined (but not completely incorporated, there will still be clumps of cream cheese). Let stand for 5 minutes, then whisk until the mixture is completely homogeneous.
Combine the eggs and buttermilk in a large measuring cup and whisk to incorporate. Add to the pumpkin mixture, whisking until combined. Add the dry ingredients to the pan and fold them in with a rubber spatula. Fold in the chocolate chips.
Divide the batter between the prepared loaf pans. Distribute the topping evenly over the loaves. Bake for 45-50 minutes, or until a thin knife inserted in the center comes out clean. Transfer the pans to wire racks, and let the bread cool for 20 minutes before turning it out of the pans. Allow to cool for at least 1 1/2 hours before serving.
Makes two 8 1/2 x 4 1/2 loaves.
