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Perfect Chocolate Chip Pumpkin Bread with Streusel Topping

chocolate chip pumpkin bread with streusel topping - featured image
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This moist, tender pumpkin bread is studded with chocolate chips and topped with a crunchy, buttery streusel. It’s the perfect fall treat that’s simple enough for a weekday bake but impressive enough for any gathering.

Ingredients

Scale
  • For the Streusel Topping:
  • ½ cup (60g) all-purpose flour
  • ⅓ cup (70g) packed brown sugar
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons (56g) unsalted butter, melted
  • For the Pumpkin Bread:
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 can (15 ounces or 425g) pumpkin puree
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the parchment paper with cooking spray.
  2. Make the Streusel: In a medium bowl, whisk together ½ cup flour, ⅓ cup packed brown sugar, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon. Pour in the 4 tablespoons of melted butter and stir with a fork until the mixture looks like wet, clumpy sand. Set aside.
  3. Combine Dry Ingredients: In a large bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves.
  4. Mix Wet Ingredients: In a separate large bowl, whisk together 1 cup granulated sugar and ½ cup packed brown sugar. Add ½ cup vegetable oil, 2 room-temperature eggs, and 1 teaspoon vanilla extract. Whisk until smooth and well combined.
  5. Add the Pumpkin: Pour in the entire 15-ounce can of pumpkin puree and whisk until fully incorporated.
  6. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to gently fold together until just combined. Do not overmix.
  7. Add the Chocolate Chips: Gently fold in 1 cup of semi-sweet chocolate chips with a few swift strokes. Reserve a small handful to sprinkle on top if desired.
  8. Assemble the Loaf: Pour the batter into the prepared loaf pan and spread into an even layer. Sprinkle reserved chocolate chips on top if using. Sprinkle the streusel mixture evenly over the entire surface. Press the streusel down gently so it sticks.
  9. Bake: Place the pan in the preheated oven and bake for 55-65 minutes. If the streusel is browning too quickly around the 45-minute mark, tent the pan loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool: Let the bread cool in the pan on a wire rack for about 20 minutes. Then, using the parchment paper overhang, carefully lift the loaf out of the pan and transfer to the wire rack to cool completely.

Notes

For a gluten-free option, use a 1:1 gluten-free baking flour blend. For a dairy-free streusel, use a plant-based butter stick. You can also swap the chocolate chips for chopped pecans or walnuts. To test for doneness, the internal temperature should be around 200-205°F (93-96°C). Let the bread cool completely before slicing to prevent crumbling.

Nutrition

Keywords: pumpkin bread, chocolate chip, streusel, fall baking, quick bread, pumpkin recipe

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