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Pumpkin Chocolate Chip Streusel Bread Recipe
Ash Tyrrell

Pumpkin Chocolate Chip Streusel Bread Recipe

I recently baked this pumpkin chocolate chip streusel bread, and honestly, it filled my kitchen with the most comforting autumn aroma. The combination of warm pumpkin spices, melty chocolate chips, and a buttery streusel topping made it irresistible. I loved how soft and moist the bread turned out, with just the right amount of sweetness
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Total Time 1 hour 15 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • all-purpose flour – 2 cups provides structure; sift for a lighter texture
  • pumpkin puree – 1 cup use pure pumpkin, not pumpkin pie filling
  • granulated sugar – ¾ cup adds sweetness and moisture balance
  • brown sugar – ¼ cup gives a deeper, caramel-like flavor
  • vegetable oil – ½ cup keeps the bread soft and moist longer than butter
  • eggs – 2 large bring to room temperature for better mixing
  • vanilla extract – 1 teaspoon enhances overall flavor
  • baking soda – 1 teaspoon helps the bread rise properly
  • baking powder – ½ teaspoon adds extra lift
  • salt – ½ teaspoon balances sweetness
  • ground cinnamon – 1 teaspoon adds warmth
  • ground nutmeg – ½ teaspoon classic fall spice
  • chocolate chips – ¾ cup use semi-sweet for best balance

Method
 

  1. Start by preheating your oven and greasing your loaf pan. In a large bowl, mix pumpkin puree, sugar, oil, eggs, and vanilla until smooth. In another bowl, combine all dry ingredients, then slowly add them to the wet mixture.
  2. Mix gently until just combined, avoiding overmixing to keep the bread soft. Fold in the chocolate chips evenly throughout the batter.
  3. In a small bowl, combine flour, brown sugar, and cinnamon. Add cold butter cubes and use your fingers or a fork to mix until crumbly. The texture should resemble coarse crumbs.
  4. This topping adds a sweet, crunchy layer that contrasts beautifully with the soft bread.
  5. Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the streusel mixture generously over the top, covering the surface.
  6. Gently press the topping slightly so it sticks during baking but still remains crumbly.
  7. Place the loaf in the preheated oven and bake for 50–60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  8. If the top browns too quickly, loosely cover with foil during the last 10 minutes.
  9. Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely.
  10. Slice once cooled to get clean cuts and enjoy every moist, flavorful bite.

Notes

  • I always use room temperature eggs because they blend better and improve texture
  • Don’t overmix the batter; I learned it can make the bread dense
  • I like adding extra chocolate chips on top for a bakery-style look
  • Let the bread cool fully before slicing—it keeps it from crumbling
  • I sometimes add a pinch of cloves for extra warmth and depth