Pumpkin Chocolate Chip Streusel Coffee Cake
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Welcome to the 1432th Pumpkin Recipe on Sugar, Spice and Glitter. Just when I thought I had every pumpkin recipe known to man published on this site, my daughter goes and thinks of another one to add to our already bursting-at-the-seams collection. So, today, I bring you a Pumpkin Chocolate Chip Streusel Loaf, or what I simply call a Pumpkin Coffee Cake.
Pumpkin Streusel Coffee Cake Recipe
Fall is a great time to embrace cozy flavors, and I can’t think of anything more cozy than a pumpkin coffee cake with warming spices, sweet hits of chocolate chips, topped off with a crunchy brown sugar streusel.
Today’s pumpkin bread with streusel topping is a moist, dense loaf cake with a crunchy, cinnamon-brown sugar topping studded with morsels of melted chocolate chips.
The creamy pumpkin, sweet streusel and hints of chocolate combine to make a decadent fall treat that is just as perfect being served at brunch as it is being served after a fall meal. (I’m sure the kids also won’t object to a slice being included in their lunch boxes, either.)
Pumpkin Coffee Cake Variations:
- top with powdered confectioner’s sugar or a vanilla icing glaze
- add chopped pecans or walnuts to the streusel topping
- omit the chocolate chips, or replace with white chocolate chips
- replace the chocolate chips with dried cranberries or other favorite dried fruits
How to store Pumpkin Coffee Cake: this cake can be kept in an airtight container at room temperature for 3-4 days, or stored in the fridge for up to a week.
How to freeze Pumpkin Coffee Cake: Allow the loaves to cool completely, then wrap with parchment, foil or plastic wrap before storing in a ziptop freezer bag or your favorite freezer containers. (This set of freezer containers is a crazy bargain.)
More Delicious Recipes Combining Pumpkin and Chocolate:
Ingredients for Pumpkin Streusel Coffee Cake
Pumpkin Chocolate Chip Loaf Ingredients:
- White sugar
- Pumpkin Puree
Vegetable oil, or your preferred choice in oil
- All-Purpose Flour
- Baking Soda
- Salt
- Cinnamon
- Nutmeg
- Ginger
- Semi-Sweet Chocolate Chips
Streusel Topping Ingredients:
- Melted Butter
- Brown Sugar
- All-Purpose Flour
- Cinnamon
Scroll down to the printable recipe card for full measurements.
Kitchen Tools You May Find Helpful
- Loaf pan
- Measuring cups and spoons
- Mixing Bowl
- Wooden spoon or spatula – I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
How to Make Pumpkin Bread with Streusel Topping
Preheat oven to 350F.
Grease two loaf pans and set aside.
In a large bowl, cream together sugar, eggs, pumpkin puree and oil with an electric mixer at medium speed. Set aside.
In a second bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg and ginger.
Stir the dry ingredients into the wet ingredients until just combined, then gently stir in the chocolate chips.
Divide the cake batter between the two loaf pans. Set aside.
In a clean bowl, prepare the streusel topping by combining the butter, brown sugar, flour and cinnamon.
Distribute the streusel evenly over both loaf pans.
Bake for 55-60 minutes, checking every 10 minutes after the 40 minute mark.
Once fully baked, cool for 10 minutes before removing from pans.
Pin this Easy Pumpkin Streusel Coffee Cake for your next fall baking session:
Grab your free printable recipe card for our pumpkin chocolate chip streusel loaf recipe:
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Pumpkin Streusel Coffee Cake
Pumpkin Streusel Coffee Cake, a moist, dense loaf cake with a crunchy, cinnamon-brown sugar topping studded with morsels of melted chocolate chips.
Ingredients
Pumpkin Loaf Cake Ingredients:
- 2 cups white sugar
- 2 whole eggs
- 1 1/4 cup Pumpkin Puree
- 1/4 cup vegetable oil
- 2 1/4 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 1/2 teaspoons Cinnamon
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Ginger
- 2 cups Semi-Sweet Chocolate Chips
Streusel Topping Ingredients:
- 6 Tablespoons Melted Butter
- 1/2 cup Brown Sugar
- 3/4 cup All-Purpose Flour
- 1/2 teaspoon Cinnamon
Instructions
- Preheat oven to 350F.
- Grease two loaf pans and set aside.
- In a large bowl, cream together sugar, eggs, pumpkin puree and oil with an electric mixer at medium speed. Set aside.
- In a second bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg and ginger.
- Stir the dry ingredients into the wet ingredients until just combined, then gently stir in the chocolate chips.
- Divide the cake batter between the two loaf pans. Set aside.
- In a clean bowl, prepare the streusel topping by combining the butter, brown sugar, flour and cinnamon.
- Distribute the streusel evenly over both loaf pans.
- Bake for 55-60 minutes, checking every 10 minutes after the 40 minute mark.
- Once fully baked, cool for 10 minutes before removing from pans.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 629Total Fat: 24gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 56mgSodium: 310mgCarbohydrates: 103gFiber: 4gSugar: 69gProtein: 7g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy loaf cake recipe as much as my daughter did!
For more beautiful breads, check out our full bread recipe collection here:
For more decadent desserts, check out our full dessert recipe collection here:
