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Pumpkin Chocolate Chip Streusel Bread

Pumpkin chocolate chip streusel bread with a moist, orange-gold crumb and pockets of semi-sweet chocolate. A cinnamon brown sugar streusel topping adds a buttery crunch and caramelized edges.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

For streusel
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 0.25 cup cold butter
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
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.33 cup sour cream
  • 1.25 cups semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350F and grease a 9x5 loaf pan.
  2. Make streusel by cutting cold butter into flour, brown sugar, and cinnamon until crumbly, then refrigerate.
Make the batter
  1. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
  2. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and sour cream until smooth.
  3. Fold the dry ingredients into the wet ingredients until just combined, then fold in 1 cup chocolate chips.
Bake
  1. Pour the batter into the loaf pan and scatter the remaining chocolate chips over the top.
  2. Generously cover the batter with the refrigerated streusel topping.
  3. Bake for 60-65 minutes at 350F until a toothpick comes out clean.
  4. If the top is browning too fast, tent loosely with foil after 35 minutes of baking.

Notes

Pro tip: Refrigerating the streusel helps it stay crumbly so it bakes into a crisp, caramelized top. Store in an airtight container at room temperature up to 3 days, or refrigerate up to 5 days. Freeze slices wrapped tightly for up to 2 months. For a dairy-light option, use lactose-free sour cream and swap the butter in the streusel for a plant-based butter substitute.