Pumpkin Bread With Chocolate Chip Streusel

This pumpkin quick bread is everything you love about the traditional version, but with a ribbon of spiced-chocolate-nut streusel running through the center and topped with more of the same. We like ours served with a scoop of vanilla ice cream.

This Pumpkin Bread recipe was delicious. Very moist! It got rave reviews from family, friends, and coworkers.

Pumpkin Bread With Chocolate Chip Streusel
Pumpkin Bread With Chocolate Chip Streusel - lindsey-bell.com

Pumpkin Bread With Chocolate Chip Streusel

  • Author: Lindsey Bell
  • Total Time: 1 1/2 hours
  • Yield: 10 servings
  • Category: Bread
  • Method: Easy
  • Diet: Vegetarian


This pumpkin quick bread is everything you love about the traditional version, but with a ribbon of spiced-chocolate-nut streusel.


For the streusel:

  • 1/4 cup packed light brown sugar
  • ¼ cup packed dark brown sugar
  • ¼ cup chopped walnuts or pecans
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • ½ tablespoon cold butter  
  • ¼ cup semisweet chocolate chips

For the cake:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • 1/2 cup granulated sugar
  • ½ cup light brown sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup canned pumpkin
  • ½ cup sour cream
  • ½ tablespoon dark rum
  • 1 teaspoon vanilla extract


  1. Heat the oven to 350 degrees. Grease and flour a nonstick 9-inch loaf pan. (Or, if the pan is not nonstick, line with parchment paper and butter the paper.)
  2. Prepare the streusel: In a bowl, combine the brown sugars, nuts, cinnamon and ginger. Cut in butter with pastry blender or your fingers until mixture is crumbly. Divide the mixture in half and add the chocolate chips to one half. Leave the other plain and set it aside for the topping.
  3. In a separate bowl, combine the flour, cinnamon, baking soda and salt.
  4. In the bowl of an electric mixer, beat sugars and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream, rum and vanilla extract; mix well. Gradually beat in flour mixture.
  5. Spoon half of the batter into pan. Sprinkle the chocolate chip streusel over the batter, not allowing streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan. Sprinkle remaining streusel on the top.
  6. Bake for about 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Unmold and cool completely.


  • Calories: 348 calories
  • Sugar: 31 grams
  • Sodium: 238 miligrams
  • Fat: 16 grams
  • Saturated Fat: 8 grams
  • Carbohydrates: 47 grams
  • Fiber: 2 grams
  • Protein: 4 grams

Keywords: Breads, Quick Breads, Chocolate Chip, Pumpkin, Dessert, Side Dish

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About Lindsey Bell

I like cooking and baking but often loose my recipes or they get covered in stuff meaning they are unreadable. This way I can keep track of them without constantly loosing them and can be quick and easy to find when I am at work too. Feel free to pinch and share any recipes you wish.

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