Go Back

Pumpkin Chocolate Chip Streusel Bread

Pumpkin chocolate chip streusel bread is a moist, spiced loaf with dark chocolate chip pockets and a buttery brown sugar crumble on top. Bake it at 350F until the center sets, then slice for a tender orange-gold crumb and caramelized streusel edges.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Streusel
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 0.25 cup cold butter
Bread
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.33 cup sour cream
  • 1.25 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep
  1. Preheat oven to 350F and grease a 9x5 loaf pan.
  2. Make streusel by cutting cold butter into flour, brown sugar, and cinnamon until crumbly, then refrigerate.
Mix batter
  1. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt in a large bowl.
  2. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and sour cream until smooth.
  3. Fold dry ingredients into wet just until combined, being careful not to overmix.
  4. Fold in 1 cup semi-sweet chocolate chips.
Assemble and bake
  1. Pour batter into the greased loaf pan.
  2. Scatter the remaining semi-sweet chocolate chips over the top.
  3. Cover generously with the chilled streusel topping.
  4. Bake 60-65 minutes at 350F until a toothpick comes out clean.
  5. Tent with foil after 35 minutes if the streusel is browning too fast.

Notes

For the best crumb and streusel texture, keep the butter cold and refrigerate the streusel before topping the loaf. Store in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days; freeze slices up to 2 months. For a slightly lighter option, swap half the vegetable oil for unsweetened applesauce while keeping the bake time the same.