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!