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  • Writer's picturefrench creek kitchen

Pumpkin Bread with Chocolate Streusel

makes 2 large loaves or 6 mini loaves


1 cup vegetable oil, plus more for greasing pans

2-2/3 cup sugar

4 eggs

15 oz pumpkin puree

2/3 cup buttermilk or water

3-1/3 cup flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 salt

1 teaspoon nutmeg

1 teaspoon ginger

1 teaspoon cinnamon

1 teaspoon vanilla

chocolate streusel, recipe follows

Preheat oven to 350 F. Grease 2 large loaf pans.

In a large bowl beat together the oil, sugar, eggs, pumpkin and buttermilk with a wire whisk until well combined. Add the flour, baking powder, baking soda, salt, spices and vanilla to the bowl. Mix until well combined.

Split the pumpkin batter evenly between the two prepared pans.

Sprinkle the streusel evenly over the top of the two pans.

Bake for 60 minutes or until a knife pushed into the middle of the bread comes out clean and dry. Let cool before serving.

Chocolate streusel:

1/2 cup brown sugar

1/4 cup pecans

1 teaspoon cinnamon

1/4 teaspoon ginger

2 tablespoon butter

1/4 cup chocolate chips

In a bowl combine the brown sugar, nuts, cinnamon and ginger. Cut in the butter with your fingers until mix it in until the mixture is crumbly. Add the chocolate chips, mix and set aside for topping.

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