5 from 6 votes

Easy Bakery-Style Pumpkin Streusel Chocolate Chip Loaf

 September 24, 2023

A light and fluffy pumpkin loaf is the perfect way to enjoy all of the flavors of fall. It’s sweet, it’s full of warm spices, and this recipe? Well, it happens to be gluten-free and vegan-friendly, too. That’s right, my Easy Bakery-Style Pumpkin Streusel Chocolate Chip Loaf is the ULTIMATE pumpkin loaf recipe that is full of the best things: creamy pumpkin, sweet chocolate chips, a crunchy streusel topping, and a perfect pumpkin icing to tie it all together. Run to the grocery store and grab some pumpkin, and be prepared to fall in-love with this recipe!

A slice of the pumpkin chocolate chip streusel loaf, sitting on a sheet of parchment paper with the loaf sitting beside it

Friends, we’ve reached the most magical time of the year: pumpkin season. Every single year, it is undoubtedly the time that I look forward to the most. Maybe it’s because of the leaves changing, the weather cooling down, or maybe it has something to do with the abundance of pumpkin-flavored recipes. Who knows what it could be. 😉

But if you are a seasoned Kalejunkie reader, then you KNOW that we take pumpkin recipes very seriously here, and that’s because pumpkin is one of my favorite flavors. From my pumpkin twist on my Life Changing Tahini Chocolate Chip Cookies, to my Easy Pumpkin Loaf or my Homemade Pumpkin Butter that is even BETTER than Trader Joe’s, if you are wondering what to do with all of the canned pumpkin in the grocery store, this year, look no further because this is it!

And when it comes to pumpkin recipes… this may be one of my all-time favorites. I’m not kidding when I say that this loaf didn’t last a DAY in my household. And that’s because it’s loaded with all of my favorite things: creamy pumpkin, sweet chocolate chips, a crunchy strusel topping, and a perfect pumpkin icing to tie it all together. I mean truly, what could be better than that? This loaf is naturally gluten-free, and can easily be made vegan-friendly by swapping out the eggs for flax eggs, which means it’s perfect for all of your Halloween parties and fall gatherings!

What You Need to Make This Gluten-Free Loaf

  • Almond Flour: The key to making this gluten-free loaf is to use almond flour. Almond flour is full of healthy fats and protein and gives the loaf a perfect texture. This recipe has not been tested with any other flour (gluten-free or otherwise) so I cannot guarantee that it will turn out the same.
  • Tapioca Flour or Arrowroot Flour: Tapioca Flour helps to give this loaf its soft texture. If you don’t have tapioca flour, you can also use arrowroot flour – they both work the same!
  • Pumpkin Pie Spice: It wouldn’t be a pumpkin recipe without pumpkin pie spice! This seasoning is perfect for amplifying that sweet and warm, spicy, pumpkin flavor. And, you can easily make your own!
  • Sea Salt: Just a pinch of sea salt ensures that the loaf doesn’t end up being too sweet.
  • Baking Soda: A little baking soda will ensure that your loaf rises!
  • Pumpkin Purée: Of course, this wouldn’t be a pumpkin loaf without the pumpkin! Canned pumpkin purée is abundant this time of year, and you can generally find it in the canned goods section of your local grocery store.
A bowl, filled with the batter, with a bunch of mini chocolate chips poured in
Then, add the wet ingredients into the dry ingredients and mix to combine. Pour in the chocolate chips and stir until just combined.
  • Coconut Oil: You’ll need melted coconut oil to make the loaf, and unmelted coconut oil to make the streusel topping, so make sure that you have plenty of it!
  • Maple Syrup: Maple syrup adds the perfect amount of sweetness without overpowering this loaf!
  • Vanilla Extract: Vanilla extract is essential for any good loaf recipe, and this recipe is no exception!
  • Eggs: I use two whole eggs for this recipe, but you can also use a flax egg for this recipe, if you want to keep it vegan-friendly.
  • Mini Chocolate Chips: Pick your favorite chocolate chips and add them into this recipe! My absolute favorite chocolate chips are by Hu Kitchen, and you can use code KALEJUNKIE to get 15% off your order!
  • Coconut Sugar:  I love the taste of coconut sugar in this recipe. It’s fantastic, and we are only using 1/2 cup in the entire recipe, and that’s because the cake also gets some sweetness from the chocolate chips.
  • Powdered Sugar: Powdered sugar is key to making the perfect icing! Unfortunately there is no substitute to make the icing refined sugar-free, however you can omit the icing if you would prefer.
  • Water: A little water helps the icing to reach the perfect consistency.
A loaf pan, sitting on a countertop, with the load batter and chocolate chips filled inside of it
Then, top the loaf with the streusel topping and bake at 350 F for 48-50 minutes. Once done, allow the loaf to cool, then slice and enjoy!

How to Make This Fall-Friendly Pumpkin Loaf

To make this loaf, start by preheating your oven to 350 F. Next, grease a 9×5 loaf pan with oil or butter and line it with parchment paper. Then, set it to the side.

Then, prepare the loaf. Add all of the dry ingredients (the almond flour, tapioca flour, pumpkin pie spice, baking soda, and kosher salt) to a large bowl and mix until the ingredients are fully combined. In a separate bowl, add in the wet ingredients (the pumpkin purée, vanilla extract, coconut oil, maple syrup, and eggs) and stir until they’re just combined. Then, pour the wet ingredient mixture into the bowl with the dry ingredients and stir until a batter forms.

Once the batter is formed, fold in the mini chocolate chips. Then, transfer the batter to the greased and lined loaf pan and use a spatula to smooth it out, until the batter is smooth and even.

Set the pan aside, then prepare the streusel topping by mixing the streusel ingredients together, in a small bowl, until it is crumbly. Then, sprinkle the crumble topping evenly on top of the loaf batter. Bake the loaf for 48-50 minutes, or until a toothpick comes out clean.

Once the loaf is done, remove it from the oven and allow it to cool completely before slicing. You can absolutely enjoy the loaf as-is, after this step, but if you’d like to add the icing, continue on to the next step! While the loaf is cooling, prepare the icing by adding all of the icing ingredients to a small bowl and mixing until they’re fully combined. It should be nice and thick! If it’s too thick, you can add in a tablespoon of water so that the icing reaches the perfect consistency.

Finally, once the loaf has cooled, pour the icing on top of the loaf. Allow the icing to set, then slice, serve, and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on InstagramTikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Gayle McLeod 
A slice of the pumpkin chocolate chip streusel loaf, sitting on a sheet of parchment paper with the loaf sitting beside it
Dairy Free/gluten-free/Refined Sugar Free

Easy Bakery-Style Pumpkin Streusel Chocolate Chip Loaf

5 from 6 votes
Nicole Modic
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
SERVES 6 Servings
Print It Pin It
A light and fluffy pumpkin loaf is the perfect way to enjoy all of the flavors of fall. It's sweet, it's full of warm spices, and this recipe? Well, it happens to be gluten-free and vegan-friendly, too. That's right, my Easy Bakery-Style Pumpkin Streusel Chocolate Chip Loaf is the ULTIMATE pumpkin loaf recipe that is full of the best things: creamy pumpkin, sweet chocolate chips, a crunchy streusel topping, and a perfect pumpkin icing to tie it all together. Run to the grocery store and grab some pumpkin, and be prepared to fall in-love with this recipe!

Ingredients

For the Loaf:

  • 1 ¾ Cup Blanched Almond Flour
  • ¼ Cup Tapioca Flour or Arrowroot Flour
  • 1 ½ Tablespoons Pumpkin Pie Spice either store-bought or homemade!
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Kosher Salt
  • 1 Cup Pumpkin Purée
  • ¼ Cup Coconut Oil melted
  • ¼ Cup Maple Syrup
  • 2 Teaspoons Vanilla Extract
  • 2 Eggs room temperature
  • ½ Cup Mini Chocolate Chips

For the Streusel Topping:

  • ½ Cup Blanched Almond Flour
  • ½ Cup Coconut Sugar
  • 3 Tablespoons Coconut Oil not melted
  • ½ Cup Mini Chocolate Chips

For the Pumpkin Icing (Optional):

  • ¾ Cup Powdered Sugar
  • 1 Tablespoon Pumpkin Spice
  • 3 Tablespoons Water

Instructions

  • To make this loaf, start by preheating your oven to 350 F.
  • Next, grease a 9×5 loaf pan with oil or butter and line it with parchment paper. Then, set it to the side.
  • Then, prepare the loaf. Add all of the dry ingredients (the almond flour, tapioca flour, pumpkin pie spice, baking soda, and kosher salt) to a large bowl and mix until the ingredients are fully combined.
  • In a separate bowl, add in the wet ingredients (the pumpkin purée, vanilla extract, coconut oil, maple syrup, and eggs) and stir until they're just combined. Then, pour the wet ingredient mixture into the bowl with the dry ingredients and stir until a batter forms.
  • Once the batter is formed, fold in the mini chocolate chips.
  • Then, transfer the batter to the greased and lined loaf pan and use a spatula to smooth it out, until the batter is smooth and even.
  • Set the pan aside, then prepare the streusel topping by mixing the streusel ingredients together, in a small bowl, until it is crumbly. Then, sprinkle the crumble topping evenly on top of the loaf batter.
  • Bake the loaf for 48-50 minutes, or until a toothpick comes out clean.
  • Once the loaf is done, remove it from the oven and allow it to cool completely before slicing. You can absolutely enjoy the loaf as-is, after this step, but if you'd like to add the icing, continue on to the next step!
  • While the loaf is cooling, prepare the icing by adding all of the icing ingredients to a small bowl and mixing until they're fully combined. It should be nice and thick! If it's too thick, you can add in a tablespoon of water so that the icing reaches the perfect consistency.
  • Finally, once the loaf has cooled, pour the icing on top of the loaf. Allow the icing to set, then slice, serve, and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week.

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5 from 6 votes (2 ratings without comment)

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  1. Havent made this yet but wondering if I could make the loaf the day before? If so, would it be ok to stay on counter overnight (covered, of course). Thanks!

    • Hi Audrey! Yes, that should be totally fine. After one night, however, I would refrigerate it ☻

  2. I made this and skipped the icing and it is SO GOOD!!! I ran out of almond flour so I had to supplement with oat flour for the loaf and topping and it still turned out top notch. I love all your recipes and appreciate them so much!!

    • Woohoo! I’m so thrilled to hear that, Katrin! Thank you so much for making this recipe, and for leaving such a kind review!

  3. 5 stars
    This was OUTSTANDING! Followed the instructions to the letter and it was a HIT! Making it again!! Thank you!

    • I am so thrilled that you loved this recipe, Sylvia! Thank you so much for making it, and for leaving such a kind review!

  4. 5 stars
    Hi, this recipe turned so good! I just gave my twist to it, haha!! I didn’t have almond flour and tapioca flour on hand so subbed it with oat flour and buckwheat flour, also I had frozen pumpkin butter (also your recipe) so used that instead of pumpkin puree and skipped the pumpkin spice as the butter already had it and gurl it turned out delish. Super soft, chocolatey and decadent. Much love 💕🌺

    • Woohoo! I am so thrilled that you enjoyed this recipe, Sumaiya! Thank you so much for making it, and for leaving such a kind review!

  5. 5 stars
    So yummy!!! I added more pumpkin spice and less chocolate chips the second time I made it. I prefer a stronger pumpkin flavor.

    • I’m so glad that you enjoyed this recipe, Ashley! Thank you so much for making it, and for leaving such a kind review!

  6. Can’t wait to try this!!! Yes…I am one of the 99.99% who really appreciates all the incredibly amazing content you give to us FOR FREE!! My daughter has a nut allergy. What would be the best alternative for the almond flour?

    • Hi Michelle! Thank you so much for your kind comment, this means the world! You can try substituting oat flour ☻

    • I am so happy you enjoyed this recipe, Christine! Thank you so much for making it, and for leaving a review!

  7. Hi! Very excited to try this recipe! Do you know if the coconut oil could be switched out for another type of oil, like avocado oil? I tend to use avocado oil in my recipes instead of coconut oil since I can’t digest coconut oil well because of my gallbladder. Please let me know if you have any recommendations!

    • Hi Janna! This recipe has not been tested with any other oil, however if I had to guess I believe that avocado oil would work! If you decide to try it, please let me know how it turns out!