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Pumpkin Chocolate Chip Streusel Bread

Pumpkin chocolate chip streusel bread with a moist, orange-gold crumb and dark chocolate pockets baked in one loaf. A thick buttery brown sugar cinnamon streusel forms 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: 380
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 cup semi-sweet chocolate chips

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat oven to 350F, then grease a 9x5 loaf pan. Set the pan aside so it’s ready for pouring.
Make the streusel
  1. Cut cold butter into flour, brown sugar, and cinnamon until crumbly. Refrigerate the streusel while you mix the bread so it stays sandy and thick.
Mix the batter
  1. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl. Mix until the dry spices are evenly distributed.
  2. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and sour cream until smooth. Stop when the mixture looks glossy and unified.
  3. Fold the dry ingredients into the wet until just combined, then fold in 1 cup semi-sweet chocolate chips. Stop as soon as no dry streaks remain to keep the crumb tender.
Assemble and bake
  1. Pour the batter into the greased loaf pan, then scatter the remaining chocolate chips over the top. Spread gently so the chips don’t all sink to one side.
  2. Cover generously with the refrigerated streusel topping so the loaf is evenly capped. Make sure the streusel reaches the edges for caramelized tops.
  3. Bake at 350F for 60-65 minutes until a toothpick comes out clean. Tent with foil after 35 minutes if browning too fast.

Notes

For the best crumb, mix the batter only until the flour disappears—overmixing toughens quick breads. Store the loaf covered at room temperature for up to 3 days or refrigerate for up to 5 days; freeze slices for up to 2 months. For a dairy-light swap, use Greek yogurt instead of sour cream to keep the batter thick and moist.