Chocolate Chip Pumpkin Bread with Pecan Streusel

Everywhere I go, there are pumpkins.  It's just that time of year.  But instead of wanting to carve them, all I want to do is cook them.  Hollow out their insides and make them into something really yummy.  Okay, just kidding.  I would open a can and make them into something really yummy.  I would definitely jump all over some pumpkin pie, but I feel like I might be pushing that particular envelope.  I think a beautiful pumpkin loaf studded with little chocolate chips is an acceptable compromise.

Chocolate Chip Pumpkin Bread with Pecan Streusel

1 large egg
1 cup pumpkin puree
½ cup packed dark brown sugar
¼ cup granulated sugar
¼ cup canola oil
¼ cup Greek yogurt
2 teaspoons vanilla bean paste
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
1 cup mini chocolate chips
Streusel Topping

Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray or grease and flour.

In a large bowl, combine egg, pumpkin, both sugars, oil, yogurt, vanilla bean paste, pumpkin pie spice, and cinnamon. Set aside.

In a small bowl, combine flour, baking powder, baking soda, and salt. Add mini chocolate chips and toss to coat.

Add flour mixture to pumpkin mixture and stir just to combine. Pour batter into prepared pan and smooth top. Sprinkle with streusel topping.

Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to rest on a cooling rack for 10 to 15 minutes before removing the loaf from the pan. Cool completely.

Makes 12 servings

Streusel Topping
4 tablespoons butter
¼ cup plus 2 tablespoons packed dark brown sugar
½ cup plus 2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
¼ cup chopped pecans

Combine all ingredients.