Fall baking is what makes this season
so sweet, and you’ll want to whip up
these loaves all season long.
Makes
Makes 2 (9x5-inch) loaves
Total Time
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Ingredients
Test Kitchen Approved
PRO TIP
Freeze pumpkin or
butternut squash purées
in ½-cup measurements
to make using them
even easier
Instructions
Preheat oven to 350°.
Line 2 (9x5-inch) loaf pans with
parchment paper; spray with baking
spray with flour.
Whisk together 3½ cups flour,
granulated sugar, baking powder,
1½ teaspoons salt, and 1½ teaspoons
pie spice in a large bowl.
Whisk together pumpkin, oil, 2/3 cup
water, and eggs in a medium bowl
until just combined. Add pumpkin
mixture to flour mixture, stirring until
combined. Fold in chocolate chips.
Divide batter between prepared
pans, and place on a baking sheet.
Whisk together oats, brown sugar,
remaining ½ cup flour, remaining
1½ teaspoons pie spice, and
remaining ½ teaspoon salt in a
medium bowl.
Add melted butter,
and stir until combined. Sprinkle
streusel onto batter in pans.
Bake until topping is golden brown
and a wooden pick inserted in center
comes out clean, 1 hour and
20 minutes to 1½ hours.
Let cool
in pans for 10 minutes. Remove
from pans, and let cool completely
on a wire rack.
