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Pumpkin Chocolate Chip Bread With Chocolate Streusel

Pumpkin chocolate chip bread with chocolate streusel is a warmly spiced pumpkin loaf studded with chocolate chips and topped with a crumbly cocoa streusel. Bake it until the center tests mostly clean, then cool so the streusel sets into a tender, crackly top.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the Bread:
  • 1.75 cup flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1.5 cup sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 15 oz pumpkin puree
  • 1 cup chocolate chips
For the Streusel:
  • 0.33 cup flour
  • 0.25 cup brown sugar
  • 2 tbsp cocoa powder
  • 3 tbsp cold butter, cubed

Equipment

  • 1 sheet pan

Method
 

Prep & Streusel
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
  2. Combine the streusel ingredients with your fingers until crumbly, then chill while preparing the batter.
Make the Bread Batter
  1. Whisk together the flour, baking soda, cinnamon, and salt.
  2. Whisk together the sugar, vegetable oil, eggs, and pumpkin puree until smooth, then fold in the dry ingredients.
  3. Fold in the chocolate chips.
Bake & Cool
  1. Pour the batter into the prepared loaf pan and sprinkle the chilled chocolate streusel evenly over the top.
  2. Bake at 350°F for 55-65 minutes, until a toothpick inserted into the center comes out mostly clean.
  3. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Pro tip: keep the streusel chilled until you’re ready to bake so it stays crumbly instead of melting. Tossing chocolate chips in a little flour before folding helps prevent sinking. Store tightly wrapped in the fridge up to 4 days (bring slices to room temperature before serving); freeze for up to 2 months. For a swap, use gluten-free 1:1 flour in the same amounts if you want a gluten-free version.