Pumpkin Bread with Chocolate Chips
This pumpkin bread has everything I crave in the fall! It’s incredibly moist, loaded with chocolate chips, and spiced with just the right amount of cinnamon and ginger. But my favorite part is definitely the oatmeal and brown sugar crumble on top.
It creates a crispy outer layer that sets it apart from the soft interior of the bread. Enjoy it slightly warm with melted chocolate, whether for breakfast or as a snack with a good cup of coffee.
- Servings: 6 à 8
- Preparation time: 15 minutes
- Cooking time: 50 minutes
Good to know
- Be sure to use plain pumpkin purée, not pumpkin pie filling, which contains added sugar and spices.
- To make a beautiful crumble, use very cold butter and rub it into the dry ingredients with your fingertips. You want a crumbly texture with pieces of varying sizes, not a uniform mixture.
- The crumble should form a generous layer on top, which may slightly slow down the baking of the center. Start checking the bread after 50 minutes, but it may take up to 60 minutes depending on your oven.
- If the crumble turns golden brown before the center is fully cooked, cover it with aluminum foil to finish baking without browning it further.
Ingredients
Crumble
- 1/2 cup (65 g) flour
- 1/3 cup (30 g) quick-cooking rolled oats
- 1/4 cup (50 g) brown sugar
- 1/2 teaspoon (2.5 ml) cinnamon
- 1/4 teaspoon (1.25 ml) salt
- 1/4 cup (50 g) vegetable or regular butter, cold
Pumpkin Bread
- 1 cup (250 ml) canned pumpkin purée
- 1/2 cup (125 ml) olive oil
- 2 eggs
- 3/4 cup (160 g) brown sugar
- 1 teaspoon (5 ml) vanilla
- 1 cup (140 g) flour
- 1 teaspoon (5 ml) cinnamon
- 1 teaspoon (5 ml) ground ginger
- 1 1/2 c. teaspoon (7.5 ml) baking powder
- 1/4 teaspoon (1.25 ml) salt
- 3/4 cup (135 g) dairy-free or regular chocolate chips
NEW - MY BOOK!!
Saveurs Festives
I’m finally introducing my first cookbook!! "Saveurs Festives" features over 100 recipes to celebrate every moment of everyday life. Breakfasts to start your day off right, hearty salads, quick weeknight dinners, comfort food, irresistible desserts, as well as recipes perfect for cocktail hours and large gatherings.
I really can't wait for you to check it out!
Pre-order
Preparation
Crumble
- In a bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt. Then, add the cold vegetable shortening and rub it in with your fingers until it is thoroughly incorporated into the dry ingredients.
Pumpkin Bread
- Preheat the oven to 350°F and place the rack in the center. Grease a 10 x 5-inch loaf pan and line it with parchment paper.
- In a large bowl, whisk together the pumpkin purée, olive oil, eggs, brown sugar, and vanilla. Add the remaining ingredients except the chocolate chips and mix with a spatula until smooth. Gently fold in the chocolate chips.
- Pour the batter into the prepared pan and sprinkle the crumble topping on top. Bake for 50 to 60 minutes or until a knife inserted into the center of the bread comes out mostly clean. Let cool for 20 minutes before slicing and enjoying!
