Chocolate Chip Bread with Streusel Topping (Moist, Bakery-Style Loaf)

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Why You’ll Love This Chocolate Chip Bread with Streusel Topping

Introduction

If you love quick breads that feel indulgent but are simple enough for everyday baking, this Chocolate Chip Bread with Streusel Topping is going to become a favorite. It’s soft and tender on the inside, loaded with melty chocolate chips, and finished with a buttery cinnamon streusel that adds the perfect bakery-style crunch.

This recipe strikes the perfect balance between dessert and breakfast. Thanks to a combination of sour cream and buttermilk, the crumb stays incredibly moist without being heavy. The cinnamon in both the batter and streusel enhances the chocolate flavor without overpowering it, making every bite warm, cozy, and satisfying.

Whether you’re baking for brunch, a bake sale, gifting, or simply craving something sweet with your coffee, this chocolate chip bread delivers big flavor with minimal effort. No mixer required, no complicated steps—just classic ingredients and reliable results.

How to Make Chocolate Chip Bread with Streusel Topping (Step-by-Step)

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with butter or nonstick spray. For easy removal, you may also line the pan with parchment paper, leaving an overhang on the sides.

Step 2: Make the Streusel Topping

In a small bowl, combine the streusel ingredients (see recipe card below). Use a fork or your fingers to mix until crumbly. Set aside while you prepare the batter.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon. Whisking ensures everything is evenly distributed and prevents clumps.

Step 4: Combine the Wet Ingredients

In a separate bowl, whisk together the oil, melted and cooled butter, eggs, vanilla extract, sour cream, and buttermilk until smooth and fully combined.

Step 5: Make the Batter

Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined. Be careful not to overmix—this helps keep the bread tender.

Step 6: Add the Chocolate Chips

Fold in the chocolate chips until evenly distributed throughout the batter.

Step 7: Assemble

Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the streusel topping generously over the batter, covering the surface.

Step 8: Bake

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely tent with foil during the last 10–15 minutes.

Step 9: Cool

Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Substitutions and Variations

  • Greek Yogurt Instead of Sour Cream: Full-fat plain Greek yogurt works well and maintains moisture.
  • Milk Substitute: If you don’t have buttermilk, mix ½ cup milk with 1½ teaspoons vinegar or lemon juice and let it sit for 5 minutes.
  • Chocolate Options: Use dark chocolate chips, mini chocolate chips, or a mix of milk and semi-sweet.
  • Nutty Crunch: Add ½ cup chopped walnuts or pecans to the batter or streusel.
  • Spiced Twist: Add a pinch of nutmeg or espresso powder for extra depth.
  • Glaze Finish: Drizzle with a simple vanilla glaze once cooled for a dessert-style loaf.
Published by: Priscilla Michele

Chocolate Chip Bread with Streusel Topping

Moist chocolate chip bread topped with a buttery cinnamon streusel—easy to make and perfect for breakfast, dessert, or gifting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Ingredients Equipment Method Notes

Ingredients
  

  • Batter
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup vegetable oil
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1 cup chocolate chips
  • Streusel Topping
  • 1 1 /4 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted and cooled

Equipment

  • 9×5-inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. Prepare the streusel by mixing flour, brown sugar, granulated sugar, cinnamon, salt, and melted and cooled butter until thick and crumbly. Set aside.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
  4. In another bowl, whisk oil, melted and cooled butter, eggs, vanilla, sour cream, and buttermilk.
  5. Add wet ingredients to dry ingredients and gently mix until just combined.
  6. Fold in chocolate chips.
  7. Pour batter into prepared pan and spread evenly.
  8. Sprinkle streusel topping evenly over the batter.
  9. Bake for 55–65 minutes, tenting with foil if needed.
  10. Cool before slicing and serving.

Notes

  • Do not overmix the batter; this ensures a soft, tender crumb.
  • Allow melted butter in the streusel to cool slightly before mixing to ensure a crumbly, not greasy, topping.
  • Tent loosely with foil if the streusel browns too quickly.
  • Bread slices cleanly once fully cooled.

How to Store Chocolate Chip Bread with Streusel Topping

Store chocolate chip bread tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, wrap individual slices and freeze for up to 3 months. Thaw overnight or warm slightly before serving.

This bread tastes even better the next day as the flavors develop. Serve plain, lightly toasted, or with a pat of butter.

If you loved this recipe, be sure to save it, share it, and check out more easy quick bread recipes on the blog. Happy baking!

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