Dutch-process cocoa powder — for the crumb topping5 g
ground cinnamon — ¼ tsp; for the crumb topping0.6 g
salt — a pinch0.4 g
unsalted butter — cold and cubed43 g
mini chocolate chips — for the crumb topping34 g
all-purpose flour219 g
baking soda — 1 tsp4.5 g
pumpkin pie spice2 tsp
ground cinnamon — 1 tsp
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Dairy-free
43 g Dairy-free butterinstead of unsalted butter
30 ml Oat milkinstead of whole milk
Chill the dairy-free butter streusel well before it goes on, as it softens faster than butter; use dairy-free chocolate chips too. Baking time is unchanged.
Swaps are suggestions — check labels if you are cooking for an allergy.
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all-purpose flour · 243 g
brown sugar · 160 g
Dutch-process cocoa powder · 15 g
ground cinnamon · 3.1 g
salt · 4.9 g
unsalted butter · 43 g
mini chocolate chips · 94 g
baking soda · 4.5 g
pumpkin pie spice · 2 tsp
large eggs · 2 items
granulated sugar · 100 g
canned pumpkin puree · 340 g
vegetable oil · 120 ml
whole milk · 53 ml
vanilla extract · 5 ml
espresso powder · 0.5 tsp
2.5 g
salt — ¾ tsp4.5 g
large eggs — at room temperature2 ea
granulated sugar100 g
brown sugar133 g
canned pumpkin puree340 g
vegetable oil120 ml
whole milk30 ml
vanilla extract — 1 tsp5 ml
espresso powder0.5 tsp
whole milk — warm, for the chocolate batter23 ml
Dutch-process cocoa powder — for the chocolate batter10 g
mini chocolate chips — for the chocolate batter60 g
Method
Make the crumb topping: In a medium bowl, whisk the flour, brown sugar, cocoa powder, cinnamon, and salt together. Add the butter and use a pastry cutter, two forks, or your fingers to blend until the mixture forms pea-sized crumbs. Stir in the mini chocolate chips. Cover and chill in the refrigerator or freezer until needed.
Make the pumpkin batter: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a metal 9×5-inch (23×13 cm) loaf pan and line with parchment paper, leaving a couple of inches of overhang on two opposite sides.
In a large bowl, whisk the flour, baking soda, pumpkin pie spice, cinnamon, and salt together. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together, then whisk in the pumpkin, oil, milk, and vanilla. Pour the wet ingredients into the dry ingredients and whisk until combined; a few lumps are OK. Transfer a heaping cup (about 280 g) of the batter to a medium bowl for the chocolate batter.
Make the chocolate batter: In a small bowl, whisk the espresso powder into the warm milk to dissolve. Pour this into the smaller bowl of batter with the cocoa powder and whisk to combine. Fold in the mini chocolate chips.
Assemble the loaf: Spread a thin layer of pumpkin batter in the pan. Alternate spoonfuls of chocolate and pumpkin batter until all of it is used. Gently shimmy the pan to level, then swirl with a knife in rounded zigzags, first horizontally and then vertically. Sprinkle the cold crumb topping evenly on top.
Bake for 60–70 minutes, loosely tenting with foil around the halfway mark. The bread is done when a toothpick inserted in the center comes out with only a few moist crumbs; start checking every 5 minutes around the 55-minute mark.
Cool the bread completely in the pan on a cooling rack. Lift it out using the parchment overhang, then slice and serve. Store covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.
