If you are going to bake one thing this fall, make it pumpkin chocolate chip bread. It hits every note you want! Real pumpkin flavor, warm fall spices, pools of melty chocolate, and a crunchy crumb topping that takes it from great to really great. I have tested this enough times to know that the combination of all-purpose and wheat flour gives you the perfect texture without making it feel heavy or dense.

I created this recipe because I wanted a pumpkin bread that had a little more going on than your average loaf. The crumb topping adds a crunchy, buttery layer that you just don’t get with plain pumpkin bread, and the chocolate chips make every bite feel a little more exciting. It is the kind of loaf that disappears fast in our house, and I always end up wishing I had made two.

If you love baking with pumpkin, my spiced pumpkin bread with cinnamon glaze is another cozy loaf worth adding to your rotation this season.

Sliced pumpkin chocolate chip bread with crumb topping on a wood cutting board.

Why You’ll Love This Recipe

Whole can of pumpkin: I love when the whole can of pumpkin is used in the recipe! You do not need to try to save a few spoonful’s or waste any of the pumpkin puree! And no measuring, just throw the whole can right into the bowl.

Bakery-style crumb topping: That buttery streusel bakes right on top of the loaf and gives you a crunchy, sweet layer in every slice.

Loaded with chocolate chips: Every bite has melty chocolate woven through it, which pairs so well with the warm pumpkin spice flavor.

What I Love:

This is one of those loaves I make once and it covers breakfast for the whole week. I love slicing it up, storing it in the fridge, and popping a piece in the microwave for a few seconds before serving. Warm bread with melty chocolate is a irresistible combo.

All the ingredients for the pumpkin chocolate chip bread on the counter.

Ingredient Notes and Substitutions

All-Purpose and Wheat Flour: Using a blend of both gives the bread a little more heartiness and depth without making it feel too dense. If you want to keep it all all-purpose, that works too. For a gluten-free version, swap in a 1:1 gluten-free flour blend.

Canned Pumpkin: Be sure to grab canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar and spices already mixed in, which will throw off the balance of the whole loaf.

Maple Syrup: This is what sweetens the bread, and it adds a warm, natural flavor that pairs beautifully with the pumpkin. You can swap for honey in a pinch if that is what you have on hand.

Greek Yogurt: Adds moisture and a subtle tang that keeps the crumb tender. You can swap for sour cream or a plain dairy-free yogurt if needed, just make sure it is unsweetened.

Oil: A neutral oil is what you want here. Avocado, canola, vegetable, or sunflower oil all work well. The oil keeps the bread moist even after a few days.

Chocolate Chips: Use whatever you love. Milk chocolate, dark chocolate, semi-sweet, or mini chips all work great. Dark chocolate is my personal favorite here because it balances the sweetness of the maple syrup.

Cold Butter for the Streusel: This part matters. The butter needs to be cold so it cuts into the flour and sugar and creates those crumbly clusters. Room temperature butter will just turn into a paste.

Up close of the pumpkin chocolate chip bread with crumb topping on a cutting board.

How to Make Pumpkin Chocolate Chip Bread: Step-by-Step Instructions

Preheat the oven to 350 degrees F. Grease or line an 8.5 x 4.5 inch loaf pan with parchment paper.
In a medium bowl, whisk together the all-purpose flour, wheat flour, baking soda, baking powder, cinnamon, nutmeg, allspice, cardamom, ginger, and salt. Set aside.
In a large mixing bowl, combine the eggs, Greek yogurt, maple syrup, oil, and canned pumpkin puree. Whisk or use a hand mixer until fully combined.
Pour the dry ingredients into the wet ingredients and stir until just combined. Be careful not to overmix. Fold in the chocolate chips. Pour the batter into your prepared loaf pan.
To make the streusel topping, combine the flour, brown sugar, cinnamon, and salt in a small bowl. Stir together. Add the cold butter pieces and cut them into the mixture using a fork or your fingers until crumbly clusters form. Sprinkle the streusel evenly over the top of the batter.
Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Start checking on the low end of the time range and add a few minutes at a time if needed. You do not want to overbake.
Remove from the oven and let cool before slicing. Enjoy!

Sara’s Tip

Bake times can vary depending on your oven and the size of your loaf pan. Start checking at the 55-minute mark by inserting a toothpick into the center. If it comes out with wet batter, give it a few more minutes. A few moist crumbs on the toothpick is fine, that just means it is perfectly moist inside. If the streusel starts to get too dark before the bread is done, loosely tent a piece of foil over the top for the remaining bake time.

Slice of pumpkin chocolate chip bread on a cutting board.

Recipe FAQs

Can I use pumpkin pie spice instead of individual spices?

Yes! If you have pumpkin pie spice on hand, you can use about 2 teaspoons in place of the cinnamon, nutmeg, allspice, ginger, and cardamom. Just keep in mind that the flavor balance may be slightly different depending on the blend you use.

Can I make this as muffins instead of a loaf?

You can turn this into muffins. Divide the batter into 12 muffin tins, top with the streusel, and bake at 400 degrees for 5 minutes, then reduce the heat to 350 degrees and bake for another 13-17 minutes or until fully set. This is exactly what I do with my double chocolate zucchini muffins for that tall bakery-style dome, and the same trick works here.

Do I have to use wheat flour?

Nope! You can use all all-purpose flour if you prefer. The texture will be slightly lighter. Wheat flour just adds a little extra heartiness to this pumpkin bread recipe.

Can I add nuts?

Absolutely. Chopped walnuts or pecans would be a great addition. Fold them in with the chocolate chips or sprinkle some on top of the streusel before baking.

How do I know when the bread is done?

A toothpick inserted into the center should come out clean or with just a few moist crumbs. Wet batter means it needs more time. Because this is a dense loaf, it can sometimes look done on the outside before it is fully baked through, so always check the center.

How to Store Pumpkin Chocolate Chip Bread

Store the bread tightly wrapped or in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. I prefer storing it in the fridge and warming a slice in the microwave for about 20-30 seconds before eating. The chocolate chips get all melty again and it tastes like it just came out of the oven.

To freeze, wrap the loaf tightly in plastic wrap and then foil and freeze for up to 3 months. You can also slice it first and freeze individual pieces so you can grab one at a time. Thaw overnight in the fridge before serving.

Looking for more quick bread recipes to bake this fall? This pumpkin chocolate chip bread fits right in with everything the season calls for.

If you give this pumpkin bread with crumb topping a try, let me know your thoughts in the comments below!

And be sure to tag me on Instagram so I can see your creations.

From my kitchen to yours, happy baking! I hope you love this pumpkin chocolate chip bread as much as we do!