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Pumpkin Chocolate Chip Bread With Chocolate Streusel

Pumpkin chocolate chip bread with chocolate streusel is a fudgy, loaf-pan bake studded with chocolate chips and finished with a crumbly cocoa topping. The batter comes together until smooth, then gets layered with a buttery streusel that bakes up set and crackly.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course: Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Bread base
  • 1.75 cup all-purpose flour Plus a portion for the streusel as listed below.
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 2 eggs Large eggs.
  • 0.5 cup vegetable oil
  • 1 tsp pumpkin pie spice
  • 1 cup chocolate chips Toss with a little flour before folding in to help prevent sinking.
Chocolate streusel topping
  • 0.33 cup flour Portion for streusel.
  • 0.25 cup cocoa powder Portion for streusel.
  • 3 tbsp cold butter Portion for streusel; keep cold for best crumbly texture.
  • 0.25 cup brown sugar Portion for streusel.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat & mix the batter
  1. Preheat the oven to 350°F and grease a loaf pan.
  2. Whisk together the pumpkin puree, granulated sugar, eggs, vegetable oil, and pumpkin pie spice until smooth.
  3. Toss the chocolate chips in a bit of flour, then fold them into the batter along with the all-purpose flour until just combined.
Make the streusel & assemble
  1. For the streusel, combine the flour (for streusel), cocoa powder, brown sugar, and cold butter with your fingers until crumbly.
  2. Pour the batter into the loaf pan and sprinkle the chocolate streusel evenly over the top.
Bake
  1. Bake for 55-65 minutes, until a toothpick inserted in the bread portion comes out clean.

Notes

Pro tip: tossing the chocolate chips in a little flour before folding helps them stay suspended instead of sinking. Storage: keep covered at room temperature up to 3 days or refrigerate up to 5 days. Freezer: yes—wrap slices and freeze up to 2 months; thaw overnight in the fridge. Dietary swap: for an egg-free option, use a commercial egg replacer (or flax egg) and bake until the toothpick comes out clean, noting texture may be slightly less rich.