With molten chocolate oozing from the center and a crunchy oatmeal topping, it’s the perfect balance of indulgence and wholesomeness.
This post is a Pumpkin Chocolate Streusel Loaf recipe with ingredients like pumpkin puree, chocolate chips, oatmeal, cinnamon, and vanilla extract.
Pumpkin Chocolate Loaf Flavour
When autumn rolls in with its crisp air and cozy vibes, it brings with it a bounty of pumpkins. For our family, the season isn’t complete without baking this Chocolate Pumpkin Streusel Loaf. It’s not overly sweet, so you can enjoy a slice (or two) without guilt.
Packed with essential fall flavours—cinnamon, nutmeg, and pumpkin—it’s the kind of treat that screams autumn comfort.
Our Christmas Tradition
This loaf is more than just food—it’s a tradition. Fall and winter are when we turn our kitchen into a haven of warm, spiced aromas, and this loaf is our second-favorite recipe to make. It’s versatile too; we pack it into the kids’ lunches for a mid-day treat or bring it along to share with friends during holiday visits. It’s easy to make, always a hit, and feels like a little gift of homemade happiness.
Why You Should Try This Recipe
If you love the idea of a loaf that’s springy, bouncy, and loaded with just the right amount of sweetness, this recipe is for you. The molten chocolate inside surprises you with every bite, while the oatmeal streusel topping provides the perfect crunchy contrast. Plus, it’s kid-approved, crowd-friendly, and made with simple ingredients. It’s not just a loaf; it’s a cozy fall memory waiting to happen.
Why We Love Making and Sharing This Pumpkin Chocolate Loaf
There’s something magical about the process of making this loaf. The kids love whisking the dry ingredients while sneaking chocolate chips (who can blame them?). We all enjoy sprinkling the streusel topping over the batter—it feels like adding a crown to something already special. And the best part? Watching our friends’ faces light up when they cut into it and discover the gooey chocolate center.
This Chocolate Pumpkin Streusel Loaf is more than a recipe; it’s a tradition that connects us to the season, our family, and our friends. Every slice is a little celebration of fall’s warmth and winter’s coziness. So grab your apron, whisk up this loaf, and share the joy with the ones you love. 🍂🍫
How to Make This Chocolate Pumpkin Streusel Loaf
Making this Chocolate Pumpkin Streusel Loaf is simple, and the results are worth every step. Here’s how you can whip it up:
- Preheat and Prep:
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. You can also line it with parchment paper for easy removal. - Prepare the Chocolate:
In a microwave, melt the butter and chocolate chips using 30 seconds intervals. Once it is soft and gooey, whisk together with a pinch of salt until it is combined completely. Set aside in the fridge while you prepare the rest of the recipe. - Prepare the Streusel Topping:
In a small bowl, mix together the butter, brown sugar, chopped pecan, oatmeal, flour, and cinnamon. Stir until the mixture is crumbly, then set it aside. - Mix the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, oil, brown sugar, eggs, molasse, vanilla extract, and black coffee until smooth. - Combine the Dry Ingredients:
In another bowl, whisk the flour, baking soda, salt, cinnamon, clove, ginger, and nutmeg. Gradually add this to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can affect the loaf’s bouncy texture.
. - Assemble and Bake:
Pour the batter into the prepared loaf pan and smooth the top. Using a spoon, create a dwell in the centre, and add the chocolate filling on top. Evenly sprinkle the streusel mixture over the batter. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean (except for the melted chocolate!). - Cool and Serve:
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy warm or at room temperature.
Pumpkin Chocolate Streusel Loaf
Ingredients
MELTED CHOCOLATE
- 3 oz semi-sweet chocolate chips
- 2 tbsp butter
- pinch salt
LOAF
- 1 cup pumpkin puree
- ½ cup canola oil
- 2 large eggs room temperature
- 1 tbsp molasse
- 2s tsp vanilla extract
- ¼ cup black coffee
- 1½ cup all-purpose flour
- ¾ cup brown sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground clove
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- pinch salt
STREUSEL
- 4 tbsp butter room temperature
- ¾ cup brown sugar
- ½ cup chopped pecan
- ½ cup oatmeal
- ⅓ cup all-purpose flour
- 1 tsp cinnamon
Instructions
MELTED CHOCOLATE:
- In a microwave, melt the butter and chocolate chips using 30 seconds intervals. Once it is soft and gooey, whisk together until it is combined completely. Set aside in the fridge while you prepare the rest of the recipe.
STREUSEL
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. You can also line it with parchment paper for easy removal.
- In a small bowl, mix together the rolled oats, brown sugar, melted butter, flour, and cinnamon. Stir until the mixture is crumbly, then set it aside.
LOAF
- In a large bowl, whisk together the pumpkin puree, oil, brown sugar, eggs, molasse, vanilla extract, and black coffee until smooth.
- In another bowl, whisk the flour, brown sugar, baking soda, salt, cinnamon, clove, ginger, and nutmeg. Gradually add this to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can affect the loaf’s bouncy texture.
- Pour the batter into the prepared loaf pan and smooth the top. Using a spoon, create a dwell in the centre, and add the chocolate filling on top. Evenly sprinkle the streusel mixture over the batter. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean (except for the melted chocolate!).
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy warm or at room temperature.
