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Pumpkin Bread With Chocolate Streusel

Pumpkin bread with chocolate streusel that bakes up moist, deeply spiced, and topped with a crackly cocoa-and-brown-sugar crumble. A quick quick-bread style batter is layered with a crumbly streusel that turns crisp as it bakes.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin bread base
  • 3.5 cup all-purpose flour
  • 3 cup granulated sugar
  • 1 tbsp baking powder
  • 1.5 tsp kosher salt
  • 1.5 tsp pumpkin pie spice
  • 1 can (15 oz) pumpkin puree
  • 1 cup vegetable oil
  • 0.67 cup water
  • 4 large eggs
Chocolate streusel
  • 0.67 cup all-purpose flour
  • 0.5 cup packed brown sugar
  • 0.5 tsp cinnamon
  • 3 tbsp cocoa powder
  • 6 tbsp cold unsalted butter, cubed

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep
  1. Preheat the oven to 350F and grease two 9x5-inch loaf pans, keeping them ready on a sheet pan.
  2. Whisk together the all-purpose flour, granulated sugar, baking powder, kosher salt, and pumpkin pie spice in a large bowl until evenly combined.
Make the batter
  1. Whisk the pumpkin puree, vegetable oil, water, and large eggs in another bowl until smooth.
  2. Fold the wet mixture into the dry ingredients until just combined, leaving a thick batter without overmixing.
  3. Divide the batter evenly between the prepared pans so the loaves bake at the same rate.
Make and add the streusel
  1. Combine the all-purpose flour, packed brown sugar, cinnamon, and cocoa powder, then stir until no cocoa powder pockets remain.
  2. Cut the cold unsalted butter, cubed into the dry mixture with a fork until crumbly, with small pea-sized bits.
  3. Sprinkle the chocolate streusel generously over the batter, covering the surface of both loaves.
Bake
  1. Bake at 350F for 55-65 minutes, until a toothpick inserted in the center comes out mostly clean.
  2. If the top browns too quickly during baking, tent loosely with foil for the remaining time.

Notes

Pro tip: rest the batter only as long as needed to portion and top—overmixing makes the crumb tough. Store airtight at room temperature up to 3 days or refrigerate up to 5 days. Freeze wrapped slices for up to 2 months. For a lower-sugar option, use a 1:1 baking sugar substitute in place of the granulated sugar and keep the brown sugar in the streusel (or reduce to 1/3 cup if desired).