Chocolate Pumpkin Streusel Bread
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Moist and chocolatey pumpkin streusel bread loaded with sweet fall spices, cocoa, chocolate chunks and whole grains.
This post was created in collaboration with Kodiak Cakes.
Hello pumpkin spice! When the season arrives, you can either run in the opposite direction or embrace it with your whole heart.
I happen to love pumpkin in all forms. And don’t get me started on spices — they work like magic to elevate everyday cooking, not to mention how they have the power to transform your kitchen into an aromatherapy spa.
So, it should be obvious that this super moist, chocolate-swirled pumpkin streusel bread gets lots of love around here.
I assure you it will have the same effect in your house, too.
The baked loaf verges on the edge of being both a quick bread and a cake, with a tender crumb that has a perfect balance of wholesome pumpkin flavor, sweet baking spices and of course, lots of chocolate.
Kodiak Cakes sent me a few boxes of their Pumpkin Flax pancake mix for recipe development.
Their mix is a wholesome blend of whole grain flour (including wheat and oat flour), with dried ground pumpkin, organic cane sugar and spices.
For some reason I had pumpkin-chocolate cake on the brain, but I wasn’t sure how the mix would perform outside of making pancakes and waffles.
The finished loaf turned out so much better than I imagined — not like a sweet dessert, and more like a decadently healthy snack, if that makes sense.
When you bake it, the chocolate layer melts and swirls into the batter, so each thick slice delivers all the fall spices along with a nourishing dose of cocoa. Topping it all off is a rich chocolate streusel, with pumpkin seeds for a bit of extra crunch and nutrition.
Want to try this recipe with Kodiak Cakes Pumpkin Flax mix?
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Chocolate Pumpkin Streusel Bread
Ingredients
Chocolate Swirl Layer:
- 1/4 cup brown sugar
- 1/4 cup semisweet chocolate baking chunks
- 1 tablespoon unsweetened cocoa powder
- Streusel:
- 3 tablespoons all-purpose flour
- 2 tablespoons butter, cut into pieces
- 1/4 cup brown sugar
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup semisweet chocolate baking chunks
- 1/4 cup unsalted pepitas, pumpkin seeds
Pumpkin Bread:
- 2 cups [Kodiak Cakes Pumpkin Flapjack and Waffle Mix]
- 1 cup milk
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup butter, melted
Instructions
- Preheat oven to 350 degrees. Oil a standard loaf pan (8 1/2" x 41/2"). Cut a sheet of parchment to fit inside, with the long edges overhanging by a few inches, and oil the paper too.
- Mix the ingredients for the chocolate swirl in a small bowl and set aside.
- For the streusel, put the flour into a bowl and use a fork to blend with the butter until it's clumpy. Add the remaining ingredients and mix well. Set aside.
- Stir together all the ingredients for the Pumpkin Bread in a mixing bowl until smooth. Scoop half the batter into the prepared pan. Distribute the swirl layer ingredients evenly over the batter.
- Spoon the remaining batter over the swirl layer. Sprinkle the streusel over the top.
- Bake the loaf 50 - 55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan 30 minutes, then use the edges of the parchment to lift the loaf out of the pan. Place on a rack and cool completely.
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Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food!
Perfect timing for my homegrown pumpkins. Love it
What a perfect loaf, I love the marbling!