There’s something magical about waking up to a loaf of spiced bread fresh from the oven—especially when that bread is loaded with velvety pumpkin puree, pockets of semi-sweet chocolate, and a crunchy cinnamon streusel on top. This Pumpkin Chocolate Chip Streusel Bread is the ultimate fall breakfast (or dessert, let’s be honest) that you can pull together in just 15 minutes of prep before letting your oven do the rest of the work. It’s a beginner-friendly recipe—no complicated folding or special equipment required—making it approachable for anyone who’s ever wondered if they could bake something more exciting than a boxed mix. The combination of all-purpose flour, light brown sugar, and fragrant spices like cinnamon and nutmeg gives every slice a warm, cozy hug. And with 50–60 minutes in the oven followed by a brief 10-minute rest, you’ll have ten delicious servings that clock in at about 220 calories each—perfect for sharing with family or savoring throughout the week.
I first stumbled upon this recipe on a crisp autumn morning when I was craving something more than plain toast but not quite ready to tackle a multi-step dessert. After whisking together pantry staples and folding in just the right amount of chocolate chips, I sprinkled that dreamy streusel on top and slid the pan into the oven. As it baked, the house filled with an irresistible melange of pumpkin spice and sweet sugar that had my kitchen smelling like a cozy café. With each bite, the tender, moist crumb contrasted with the buttery streusel, creating a symphony of textures. Over the years I’ve tweaked the proportions, sometimes adding chopped walnuts for extra crunch or a hint of pumpkin pie spice for a festive twist. Whether you’re sipping your morning coffee or looking for the perfect afternoon pick-me-up, this loaf feels like a warm blanket on a chilly day—and it just might become your new seasonal obsession.
KEY INGREDIENTS IN PUMPKIN CHOCOLATE CHIP STREUSEL BREAD
Before diving into the step-by-step instructions, let’s break down what makes this bread so irresistible. Each ingredient plays a vital role—from structure and moisture to flavor and texture—so you know exactly why you’re adding every component.
- All-purpose flour
Provides the essential structure and tender crumb that holds the loaf together, balancing the moisture from the pumpkin and oil.
- Baking soda
Acts as a leavening agent, helping the bread rise and stay light rather than dense.
- Salt
Enhances and balances sweetness while rounding out the flavors of the spices.
- Ground cinnamon
Delivers that signature fall warmth and fragrant aroma that pairs perfectly with pumpkin.
- Ground nutmeg
Adds a subtle, earthy spice note that deepens the overall flavor profile.
- Granulated sugar
Sweetens the bread and contributes to tenderizing the crumb.
- Light brown sugar
Imparts a gentle molasses flavor and extra moisture for a soft, rich texture.
- Eggs
Bind ingredients together, provide structure, and add richness to each slice.
- Pumpkin puree
Brings vibrant color, natural sweetness, and a moist, velvety texture without overpowering the loaf.
- Vegetable oil
Keeps the bread tender and prevents it from drying out, even after slicing.
- Whole milk
Contributes creaminess and helps achieve a smooth, pourable batter.
- Vanilla extract
Enhances all the sweet and spiced notes while smoothing out any harsh edges.
- Semi-sweet chocolate chips
Offer little bursts of melty sweetness in every bite, complementing the pumpkin spice.
- All-purpose flour (streusel)
Forms the base of the streusel, giving it body and helping it hold together in crumbly clusters.
- Granulated sugar (streusel)
Provides crunch and a hint of sweetness on top of the loaf.
- Ground cinnamon (streusel)
Adds an extra dash of spiced warmth to the streusel topping.
- Unsalted butter (streusel)
Binds the streusel ingredients together and creates that irresistible, buttery crumb.
HOW TO MAKE PUMPKIN CHOCOLATE CHIP STREUSEL BREAD
Now that your ingredients are prepped and ready, let’s talk about the workflow of these instructions. You’ll alternate between mixing dry and wet components, fold in the chocolate chips gently, and finish with a streusel topping that bakes into golden, crunchy perfection. Follow each step carefully to ensure consistent results and an even rise, so every loaf you bake comes out as dreamy as the first.
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal once baked.
2. In a large bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg until evenly distributed. Set this dry mixture aside.
3. In another bowl, use a hand mixer or whisk to cream the granulated sugar and light brown sugar. Add the eggs one at a time, beating after each addition until the mixture is smooth and slightly thickened.
4. Stir in the pumpkin puree, vegetable oil, whole milk, and vanilla extract until the wet ingredients are fully combined and silky.
5. Gradually incorporate the dry ingredients into the wet mixture, using a spatula or wooden spoon to fold until just combined—avoid overmixing to keep the crumb tender.
6. Gently fold in the semi-sweet chocolate chips, ensuring they’re distributed evenly without deflating the batter.
7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula so it bakes up evenly.
8. To make the streusel topping, combine the flour, granulated sugar, and ground cinnamon in a small bowl. Add the softened butter and use a fork to mix until coarse crumbs form.
9. Sprinkle the streusel mixture evenly over the batter, covering every inch for a perfectly crunchy top.
10. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
11. Let the bread cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely. This prevents the bottom from getting soggy and helps the loaf hold its shape.
SERVING SUGGESTIONS FOR PUMPKIN CHOCOLATE CHIP STREUSEL BREAD
After waiting (im)patiently for your loaf to cool, your reward is a slice that’s soft, spiced, and studded with melted chocolate chunks under a golden streusel crown. Whether you’re enjoying this bread for breakfast, brunch, or an afternoon treat, pairing it correctly can elevate every bite into a memorable experience. Consider these serving ideas to highlight the best qualities of your homemade pumpkin loaf and bring out its warm, comforting flavors.
- Serve slices warm with butter: Lightly toast a thick slice and spread on a pat of softened butter so it melts into every nook and cranny for a decadent, melt-in-your-mouth treat.
- Pair with a vanilla chai latte or pumpkin spice coffee: The warm spices in your drink will echo the cinnamon and nutmeg in the bread, creating a cozy flavor harmony that’s perfect for crisp mornings.
- Top with maple whipped cream: Whip heavy cream with a drizzle of pure maple syrup until soft peaks form. Dollop on each slice for a light, sweet topping that complements the streusel’s crunch.
- Create brunch sliders: Cut the loaf into mini slices, spread with cream cheese and scatter chopped pecans on top. Serve as an adorable, bite-sized addition to a brunch spread that guests will rave about.
HOW TO STORE PUMPKIN CHOCOLATE CHIP STREUSEL BREAD
Preserving the moist, tender crumb and that irresistible crunchy streusel requires the right storage tactics. Whether you plan to enjoy the loaf over a few days or save portions for weeks, these tips will help maintain freshness, flavor, and texture so every slice tastes as delightful as day one.
- Wrap and keep at room temperature: Once fully cooled, wrap the loaf tightly in plastic wrap or aluminum foil and store in an airtight container on the counter for up to 2 days. This preserves the delicate crumb and streusel crunch without drying out.
- Refrigerate for extended freshness: For up to 5 days, wrap individual slices or the whole loaf in plastic wrap, then place in a resealable bag or airtight container. Chilling slows moisture loss, but allow slices to come to room temperature or toast lightly before serving to revive the texture.
- Freeze for long-term storage: Slice the bread before freezing for quick, single-serve portions. Wrap each slice in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge or on the countertop, then warm in the oven or toaster before serving.
- Revive the streusel crunch: If the topping softens over time, reheat slices in a 350°F (175°C) oven for 5–7 minutes. This brings back the golden crispiness and warms the chocolate chips to melty perfection.
CONCLUSION
From the moment you gather your ingredients—simple pantry staples like flour, sugars, eggs, and canned pumpkin—to the triumphant unveiling of warm, freshly baked bread, this Pumpkin Chocolate Chip Streusel Bread recipe is designed to make every home cook feel like a kitchen rock star. With just 15 minutes of prep, a 60-minute bake, and a brief 10-minute rest, you’ll create ten slices brimming with cozy fall spices, luscious pockets of semi-sweet chocolate, and a buttery, crumbly streusel that adds an irresistible crunch. Whether you’re a beginner who’s never tackled a homemade loaf or an experienced baker looking for a seasonal twist, this recipe checks all the boxes: it’s comforting, customizable, and utterly delicious.
Feel free to print out this article and save it in your favorite recipe binder—there’s a FAQ section waiting below with even more tips and tricks to make your baking journey smooth and fun. If you give this bread a try, I’d love to hear how it turns out! Leave a comment with any questions, swap suggestions you’ve discovered, or share your favorite way to enjoy a slice. Happy baking, and here’s to cozy mornings and sweet, spiced moments with every bite!
Pumpkin Chocolate Chip Streusel Bread
Description
Imagine slicing into a moist pumpkin bread packed with chocolate chips and topped with a crunchy streusel. Each bite is a delicious blend of fall flavors and comfort.
Ingredients
Instructions
-
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper for easy removal.
-
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
-
In another bowl, mix the granulated sugar and brown sugar using a hand mixer or whisk. Add the eggs and beat until well combined.
-
Stir in the pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
-
Gradually add the dry ingredient mixture into the wet ingredients, stirring until just combined. Be careful not to overmix.
-
Fold in the chocolate chips using a spatula to ensure they're evenly distributed throughout the batter.
-
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
-
To make the streusel topping, combine the flour, granulated sugar, and cinnamon in a small bowl. Add the softened butter and mix with a fork until crumbs form.
-
Sprinkle the streusel evenly over the batter in the loaf pan.
-
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
-
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Note
- Substitute semi-sweet chocolate chips with dark chocolate for a richer taste.
- This bread freezes well; slice before freezing for quick, individual portions.
- Add walnuts or pecans to the batter for extra texture and flavor.
- For a festive twist, consider adding a teaspoon of pumpkin pie spice.
