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Pumpkin Bread With Chocolate Streusel

Pumpkin bread with chocolate streusel bakes into a moist, spiced loaf topped with a cocoa crumb that stays distinctly crunchy. The batter bakes tender and soft while the streusel forms a textured, dark chocolate crown.
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Prep Time 1 hour 10 minutes
Cook Time 1 hour
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin bread
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 1 cup pumpkin puree
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 cup granulated sugar
  • 0.3333 cup flour for streusel
  • 0.3333 cup brown sugar for streusel
  • 2 tbsp cocoa powder for streusel
  • 3 tbsp cold butter for streusel

Equipment

  • 1 sheet pan

Method
 

Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, cinnamon, and nutmeg together until evenly combined and the spices are distributed.
Mix wet ingredients and combine
  1. Beat pumpkin puree, vegetable oil, eggs, and granulated sugar until smooth, then fold into the dry ingredients just until no dry streaks remain.
Fill the loaf pan
  1. Pour the batter into a greased loaf pan and spread it into an even layer.
Make the chocolate streusel
  1. Mix flour, brown sugar, cocoa powder, and cold butter with your fingers until crumbly, with no large wet lumps.
  2. If your kitchen is warm, chill the streusel mixture briefly so the crumbs stay distinct before sprinkling.
Top and bake
  1. Sprinkle the chocolate streusel evenly over the batter so the crumb layer covers the top.
  2. Bake at 350°F for 55-60 minutes until a toothpick comes out mostly clean, with a few moist crumbs and no wet batter.

Notes

Pro tip: keep the streusel butter cold (and chill briefly if needed) so the crumbs stay dry and textured instead of melting into the batter. Store the baked loaf covered in the fridge up to 4 days; freeze slices in an airtight container up to 2 months. For a lighter option, replace vegetable oil with an equal amount of neutral oil or use half oil and half unsweetened applesauce for a softer crumb.