cocoa streusel pumpkin bread

It's hard to imagine Fall without Pumpkin Bread.

It's a staple in our home late September through November. It's so good warmed up with a dab of butter  . . . studded with chocolate chips . . . or even topped with streusel.

  

Last year, it was all about pumpkin and chocolate chip muffins with toffee streusel! 

And this year, it's all about cocoa streusel. Since discovering this chocolate, brown sugar, and cinnamon mixture a few months ago, I thought it would be delicious to add multiple layers of cocoa streusel to moist, tender pumpkin bread. Oh . . . and a chocolaty brown streusel on top is quite yummy, too!

I love this pumpkin bread recipe! It's been my favorite for several years. It's moist and flavorful . . . and calls for a whole can of pumpkin!

     And the best part . . . it tastes even better the day AFTER you bake it, and the day after that.

Cheers to Fall baking! I hope you treat your family to this delightful season treat.

moist & flavorful
pumpkin bread
3 ½ cups flour, sifted
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon pumpkin pie spice
1 cup sugar
2 cups brown sugar
1 cup oil
4 eggs, lightly beaten
1 teaspoon vanilla
2/3 cup water
1 15-ounce can of pumpkin
2 cups mini chocolate chips, optional

Preparation
Preheat oven to 350 degrees F. Prepare pans with nonstick cooking spray.

Combine oil, sugar, pumpkin, eggs, vanilla, and water in a large bowl.  Mix until well combined
Sift together flour, baking soda, salt, cinnamon, nutmeg and pumpkin pie spice; add to wet mixture and stir until well combined. Do not over mix.

Fold chocolate chips into batter.

You can make two or three batter/streusel layers. I prefer to make three!
Here's how . . . spoon a layer of batter into the pan(s). Sprinkle a few tablespoons of streusel evenly over the batter. Top with more batter, and then sprinkle with a few more tablespoons of streusel mixture evenly over the batter. Spoon more batter on top. Sprinkle streusel topping mixture evenly over the batter. 

Bake at 350 degrees F for about 45-50 minutes for large loafs, 20-25 minutes for mini loafs, and 15-18 minutes for muffins, and 12 minutes for mini muffins
.
Allow to cool 10 minutes;  remove and let cool on rack.

cocoa streusel 
.     .     .     .     .     .

3/4 cup packed brown sugar

6 Tablespoons all purpose flour

4 Tablespoon unsweetened cocoa
3 teaspoon cinnamon

1/4 teaspoon salt

6 tablespoons unsalted butter, cold and cubed
.     .     .     .     .     .

In a medium bowl, combine flour, sugar, cinnamon, and salt. 

Using a pastry blender or fork, cut in the butter until mixture resembles coarse crumbs.

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