Prepare the oven and pan. Preheat the oven to 350°F (175°C). Lightly grease a 9 × 5-inch loaf pan, then line it with parchment paper, allowing approximately 2 inches of paper to extend beyond the edges for easier removal after baking.

Prepare the streusel. Place the softened plant-based butter, flour, brown sugar, granulated sugar, and cinnamon in a small bowl. Work the ingredients together with a fork until a coarse, crumbly mixture forms. Refrigerate the streusel while preparing the pumpkin batter.

Mix the pumpkin base. In a large mixing bowl, beat the pumpkin purée with the vegetable oil, brown sugar, and maple syrup until the mixture is smooth and thoroughly combined.

Add the dry ingredients. Sift the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt directly into the pumpkin mixture. Stir only until the dry ingredients are incorporated, taking care not to overmix the batter.

Fold in the chocolate. Gently incorporate the semi-sweet chocolate chips or pieces, distributing them evenly throughout the batter.

Assemble the loaf. Spoon the finished batter into the prepared 9 × 5-inch pan and level the surface with a spatula. Remove the chilled streusel from the refrigerator and scatter it evenly over the top. Press the crumbs down very lightly so they adhere to the batter.

Bake. Place the loaf in the preheated oven and bake for 55–60 minutes. The bread is ready when the streusel is golden brown and a toothpick inserted into the center comes out clean.

Cool. Remove the loaf from the oven and allow it to rest in the pan for 15 minutes. Using the parchment-paper overhang, carefully lift the bread from the pan and transfer it to a wire cooling rack. Allow it to finish cooling before slicing, or serve it slightly warm.