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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
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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 9x5 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.
Calories: 785kcal | Carbohydrates: 75g | Protein: 12g | Fat: 52g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 412mg | Potassium: 357mg | Fiber: 9g | Sugar: 49g | Vitamin A: 6382IU | Vitamin C: 2mg | Calcium: 159mg | Iron: 5mg

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