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Pumpkin Chocolate Chip Streusel Bread

Pumpkin chocolate chip streusel bread with a tender, moist crumb and warm spices, plus a buttery brown sugar crumb topping. Baked in a loaf pan until golden and just-set, with chocolate chips tucked throughout for pockets in every slice.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For streusel
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 0.25 cup cold butter cubed
For the bread
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.33 cup sour cream
  • 1.25 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350F and grease a 9x5 loaf pan so the bread releases cleanly after baking.
Make the streusel
  1. Cut the cold butter into the flour, brown sugar, and cinnamon until the mixture turns crumbly with small pea-size pieces.
  2. Refrigerate the streusel while you mix the bread batter so it stays firm for a crunchy topping.
Mix the batter
  1. Whisk together the all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
  2. Whisk the pumpkin puree, granulated sugar, packed brown sugar, vegetable oil, eggs, vanilla extract, and sour cream until smooth and glossy.
  3. Fold the dry ingredients into the wet ingredients until just combined, then fold in 1 cup of the chocolate chips so the batter stays thick.
Assemble and bake
  1. Pour the batter into the greased loaf pan and scatter the remaining chocolate chips over the top.
  2. Generously cover the surface with the refrigerated streusel topping so it bakes into a brown, crisp layer.
  3. Bake at 350F for 60–65 minutes until a toothpick comes out clean, with visible golden-brown edges and a set center.
  4. Tent with foil after 35 minutes if the top is browning too fast to prevent over-darkening while the center finishes baking.

Notes

For the best streusel texture, refrigerate it long enough to keep the butter cold, then cover the entire loaf—don’t leave bare spots. Store baked bread airtight in the fridge up to 4 days or at room temperature up to 2 days; freeze slices up to 2 months. For a lighter option, swap the vegetable oil with an equal amount of unsweetened applesauce (expect a slightly softer crumb).