Chocolate Chip Pumpkin Bread with Crumble Topping


Inspired by the pending move, I decided we needed to start thinning out Sis’s cupboards. In one cupboard I found two cans of canned pumpkin. The last time we were at Winco, Sis bought a can without realizing she already had one at home. The easy remedy? Putting one of those cans to good use. The last time Sis made her Pumpkin Zucchini bread she topped it with a crumble. Sis’s crumble is top-secret (even I don’t know exactly what it contains), but I’ve provided a general recipe for a crumble you can use on your dessert breads. Feel free to experiment with the crumble ingredients. I swear I’ve never tasted better bread; truthfully I’m not sure I ever want to have another dessert bread unless it’s topped with a delicious crumble!

My recipe is loosely based after a pumpkin bread recipe I found on one of my favorite recipe web sites. I made my own changes and perhaps I shouldn’t have.


  • 1 1/2 c. flour
  • 1/2 tsp. of salt
  • 1 c. brown sugar
  • 1 tsp. baking soda
  • 1 c. canned pumpkin (not pumpkin pie filling)
  • 1/2 c. melted butter, cooled
  • 1/2 c. sour cream
  • 2 eggs, beaten
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1/2 c. chopped walnuts
  • 1/2 c. mini chocolate chips


  1. Preheat oven to 350°F. Stir together flour, salt, sugar, and baking soda.
  2. Mix the pumpkin, butter, eggs, sour cream, and spices together, then combine with the dry ingredients. Stir in the nuts and chocolate chips.
  3. Pour into a 9 x 5 x 3 inch loaf pan sprayed with cooking spray. Top with crumble. Bake 70-80 minutes until a thin skewer, knife, or toothpick poked in the very center of the loaf comes out clean.

crumble ingredients.

  • 1/2 c. butter, melted
  • 1 c. brown sugar
  • 3/4 c. flour
  • 3/4 c. rolled oats
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt

crumble directions.

Combine all ingredients until mixture is coarse. Sprinkle over bread dough.

Sis was so excited (read: hungry) to try the bread we took it out of the oven after approximately 70 minutes. It seemed slightly jiggly in the middle but we reasoned that we would rather have bread that’s slightly doughy versus rock hard. When Sis cut into the bread at the end of the loaf, bread batter oozed out from the middle so we had to throw the bread back into the oven.

I would suggest baking this bread for a minimum of 80 minutes. (The recipe I was sort of following suggested 50 to 60 minutes, but I discovered that length of time is a gross underestimation.) Apparently in this case the bread is not done when you smell it. Sis’s assessment of the bread was that it tasted healthy (read: not good) and not very pumpkin-y. The sour cream in the bread was my idea, and perhaps cut down on the pumpkin flavor. Also, I’m not positive the spice I thought was all-spice actually was — so that might be another problem. After we determined it was allspice I used in the mix, I decided to omit the allspice I used from the recipe above.

I agree with Sis – the bread was a little bland. Next time I would omit the allspice and add half a cup more of canned pumpkin. Another concern with this recipe is that it took so long to bake. Though the middle of the bread was moist, the bottom and edges became quite brown — slightly burnt tasting. All in all, I was a bit disappointed with this bread.

Recipe rating: 

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