Vegan Pumpkin Chocolate Chip Streusel Bread

I used to think pumpkin belonged in one place only—pie. That’s what my family always made with it growing up. But then I discovered pumpkin bread, and my whole view changed.

The thing is, pumpkin makes bread incredibly moist without being heavy. Add chocolate chips and a crumbly streusel top, and you’ve got something that works for breakfast or dessert. My kids grab slices for after-school snacks, and I don’t feel guilty about it because there’s actual pumpkin in there.

What Kind of Pumpkin Purée Should I Use?

For this bread, you’ll want to use plain pumpkin purée, not pumpkin pie filling – there’s a big difference! Pumpkin pie filling already has spices and sugar added, which will throw off the balance of flavors in your recipe. Look for canned pumpkin purée that lists only pumpkin as the ingredient, or you can make your own by roasting and pureeing fresh pumpkin. If you’re using homemade pumpkin purée, make sure it’s well-drained since fresh pumpkin can be more watery than the canned version. Brands like Libby’s are reliable choices that give consistent results every time.

Options for Substitutions

This pumpkin bread is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Vegan butter: Regular butter works just fine if you’re not following a vegan diet. You can also use coconut oil (solid, not melted) for the streusel topping.
• Pumpkin purée: Make sure you’re using pure pumpkin purée, not pumpkin pie filling. In a pinch, you can substitute with sweet potato purée or butternut squash purée for similar results.
• Oil: Vegetable oil, canola oil, or melted coconut oil all work well here. You can even use applesauce for a lighter version, though the texture will be slightly different.
• Pumpkin pie spice: Don’t have pumpkin pie spice? Mix together 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves to make your own blend.
• Brown sugar: You can use all granulated sugar instead, but the bread will be a bit less moist. If using granulated sugar, add an extra tablespoon of oil to compensate.
• Chocolate chips: Feel free to swap these with chopped walnuts, pecans, or even dried cranberries. You can also use white chocolate chips or butterscotch chips for a different flavor.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin bread is overmixing the batter, which can lead to a dense, tough loaf – mix just until the ingredients are combined and you still see a few flour streaks.

Another common error is using pumpkin pie filling instead of pure pumpkin purée, as the filling contains added spices and sugar that will throw off your recipe’s balance.

To prevent your chocolate chips from sinking to the bottom, toss them in a tablespoon of flour before folding them into the batter, and make sure to distribute the streusel topping evenly for consistent texture throughout.

Don’t forget to test for doneness with a toothpick inserted into the center – it should come out with just a few moist crumbs, and let the bread cool completely in the pan for at least an hour before removing to prevent it from falling apart.

What to Serve With Pumpkin Chocolate Chip Streusel Bread?

This sweet bread is perfect on its own, but I love serving it with a hot cup of coffee or chai tea for the ultimate fall morning treat. You can also slice it thick and serve it with a pat of butter or a drizzle of maple syrup if you want to make it extra indulgent. For a fun dessert twist, try warming up a slice and serving it with a scoop of vanilla ice cream or whipped cream. It also makes a great addition to brunch spreads alongside fresh fruit and yogurt, giving everyone a cozy seasonal option to enjoy.

Storage Instructions

Keep Fresh: This pumpkin bread stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 4 days. The streusel topping might soften slightly, but the flavors actually get better as it sits! I love having a slice with my morning coffee throughout the week.

Freeze: You can freeze this bread whole or in individual slices for up to 3 months. Wrap it well in plastic wrap and then foil, or store slices in freezer bags with parchment paper between them. This makes it super easy to grab a slice whenever you’re craving something sweet.

Enjoy: To enjoy frozen slices, just thaw them at room temperature for about 30 minutes, or pop them in the microwave for 20-30 seconds. If you want to warm up the whole loaf, wrap it in foil and heat it in a 300°F oven for about 15 minutes until it’s warmed through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2750-2950
• Protein: 28-34 g
• Fat: 130-150 g
• Carbohydrates: 375-400 g

Ingredients

For the crumb topping:

• 1/2 cup plant-based butter, softened
• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 2 tbsp white sugar
• 1 tsp ground cinnamon

For the pumpkin loaf:

• 1 1/2 cups pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 2 tbsp maple syrup
• 2 cups all-purpose flour
• 2 tsp pumpkin pie spice blend
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup semi-sweet chocolate chips or pieces

Step 1: Prepare the Oven and Loaf Pan

Preheat your oven to 350°F (175°C).

Grease a 9×5-inch loaf pan and line it with parchment paper, making sure to leave a 2-inch overhang on the edges.

This will make it much easier to lift the finished loaf out later.

Step 2: Make the Streusel Topping

• 1/2 cup plant-based butter, softened
• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 2 tbsp white sugar
• 1 tsp ground cinnamon

In a small bowl, combine the softened plant-based butter, all-purpose flour, packed brown sugar, white sugar, and ground cinnamon.

Use a fork to mix everything together until the mixture becomes crumbly.

Place the streusel topping in the fridge to chill while you prepare the batter.

For a crunchier crumb, I sometimes add an extra pinch of cinnamon at this stage.

Step 3: Prepare the Pumpkin Batter

• 1 1/2 cups pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 2 tbsp maple syrup

In a large mixing bowl, beat together the pumpkin purée, vegetable oil, brown sugar, and maple syrup until well combined and smooth.

Step 4: Mix Dry Ingredients and Combine

• 2 cups all-purpose flour
• 2 tsp pumpkin pie spice blend
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup semi-sweet chocolate chips or pieces

Sift in the all-purpose flour, pumpkin pie spice blend, baking powder, baking soda, and salt into the wet ingredients (from Step 3).

Stir everything together until just combined—do not overmix.

Gently fold in the semi-sweet chocolate chips.

I find that using chopped chocolate pieces instead of chips gives you gooey puddles throughout the loaf.

Step 5: Assemble and Bake the Pumpkin Bread

• batter with chocolate chips (from Step 4)
• streusel topping (from Step 2)

Transfer the batter from Step 4 into the prepared loaf pan.

Smooth the top using a spatula.

Take the chilled streusel topping from Step 2 out of the fridge and sprinkle it evenly over the batter.

Gently press the streusel down to help it adhere.

Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Step 6: Cool and Serve

Remove the baked loaf from the oven and let it cool in the pan for 15 minutes.

Then, using the parchment overhang, carefully lift it onto a wire rack to cool completely.

Slice and serve warm or at room temperature.

I love enjoying a slice with a cup of coffee in the morning!

Vegan Pumpkin Chocolate Chip Streusel Bread

Delicious Vegan Pumpkin Chocolate Chip Streusel Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 4

Calories 2850 kcal

Ingredients

  

For the crumb topping:

• 1/2 cup plant-based butter, softened
• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 2 tbsp white sugar
• 1 tsp ground cinnamon

For the pumpkin loaf:

• 1 1/2 cups pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 2 tbsp maple syrup
• 2 cups all-purpose flour
• 2 tsp pumpkin pie spice blend
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup semi-sweet chocolate chips or pieces

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, making sure to leave a 2-inch overhang on the edges. This will make it much easier to lift the finished loaf out later.
• In a small bowl, combine the softened plant-based butter, all-purpose flour, packed brown sugar, white sugar, and ground cinnamon. Use a fork to mix everything together until the mixture becomes crumbly. Place the streusel topping in the fridge to chill while you prepare the batter. For a crunchier crumb, I sometimes add an extra pinch of cinnamon at this stage.
• In a large mixing bowl, beat together the pumpkin purée, vegetable oil, brown sugar, and maple syrup until well combined and smooth.
• Sift in the all-purpose flour, pumpkin pie spice blend, baking powder, baking soda, and salt into the wet ingredients (from Step 3). Stir everything together until just combined—do not overmix. Gently fold in the semi-sweet chocolate chips. I find that using chopped chocolate pieces instead of chips gives you gooey puddles throughout the loaf.
• Transfer the batter from Step 4 into the prepared loaf pan. Smooth the top using a spatula. Take the chilled streusel topping from Step 2 out of the fridge and sprinkle it evenly over the batter. Gently press the streusel down to help it adhere. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
• Remove the baked loaf from the oven and let it cool in the pan for 15 minutes. Then, using the parchment overhang, carefully lift it onto a wire rack to cool completely. Slice and serve warm or at room temperature. I love enjoying a slice with a cup of coffee in the morning!