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Pumpkin Chocolate Chip Streusel Bread

Pumpkin chocolate chip streusel bread with a moist pumpkin crumb and pockets of semi-sweet chips, topped with a buttery brown sugar cinnamon streusel. Bakes to a clean toothpick with caramelized, lightly crisp edges on the loaf top.
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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, 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
  • 1 cast iron skillet

Method
 

Prep oven and pan
  1. Preheat the oven to 350F and grease a 9x5 loaf pan.
Make and chill streusel
  1. Cut cold butter into flour, brown sugar, and cinnamon until crumbly, then refrigerate.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
Mix wet ingredients
  1. Whisk pumpkin puree, granulated sugar, packed brown sugar, vegetable oil, eggs, vanilla extract, and sour cream until smooth.
Combine batter
  1. Fold the dry mixture into the wet mixture until just combined, then fold in 1 cup semi-sweet chocolate chips.
Assemble loaf with topping
  1. Pour batter into the loaf pan and scatter the remaining semi-sweet chocolate chips over the top.
Add streusel and bake
  1. Generously cover the top with the chilled streusel topping.
Bake and finish
  1. Bake for 60 to 65 minutes until a toothpick comes out clean, and tent with foil after 35 minutes if browning too fast.

Notes

For the best crumb, refrigerate the streusel while you mix the batter so it stays chunky and bakes up with crisp caramelized edges. Store tightly covered at room temperature for up to 2 days or refrigerated for up to 5 days; freeze slices wrapped well for up to 2 months. For a lighter option, use low-fat sour cream (keep the same amount) for a slightly less rich texture while retaining moisture.