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Pumpkin Bread With Chocolate Streusel

Pumpkin bread with chocolate streusel bakes up a moist, orange crumb topped with cocoa-dark crumbs. Bake until a toothpick comes out clean, then let the streusel set for a tender crunch.
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Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 0.5 tsp salt
pumpkin bread base
  • 1 cup pumpkin puree
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 cup granulated sugar
chocolate streusel
  • 0.5 cup flour
  • 0.333 cup cocoa powder
  • 0.333 cup brown sugar
  • 0.25 cup cold butter, cubed

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a loaf pan so the pumpkin bread releases cleanly.
Mix the batter
  1. Whisk all-purpose flour, baking soda, pumpkin pie spice, and salt together until evenly combined.
  2. Beat pumpkin puree, vegetable oil, eggs, and granulated sugar until smooth, then fold into the dry ingredients until just combined.
  3. Pour the batter into the greased loaf pan and spread into an even layer.
Make the chocolate streusel
  1. Mix flour, cocoa powder, brown sugar, and cold butter, cubed, until the mixture forms crumbly streusel.
  2. Sprinkle the streusel evenly over the batter, covering as much surface as possible.
Bake
  1. Bake for 55-60 minutes at 350°F until a toothpick inserted in the center comes out clean.

Notes

For the crumbliest chocolate streusel, keep the butter cold until it’s mixed in. Store the loaf covered at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze slices for up to 2 months. If you want a lighter option, replace vegetable oil with an equal amount of unsweetened applesauce for a slightly softer crumb.