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Creamy Pumpkin Chocolate Chip Bread with Easy Cream Cheese Swirl

creamy pumpkin chocolate chip bread - featured image
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This incredibly moist pumpkin bread is studded with chocolate chips and swirled with a tangy cream cheese ribbon. A happy accident turned into a fall favorite that’s perfect for cozy mornings or holiday brunch.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves (optional)
  • 1 cup canned pumpkin puree (100% pure pumpkin)
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 8 oz cream cheese, softened to room temperature
  • ¼ cup granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment with non-stick spray.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a separate medium bowl, whisk together pumpkin puree, ½ cup granulated sugar, brown sugar, vegetable oil, eggs, and 1 teaspoon vanilla extract until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined—do not overmix. A few lumps are fine.
  5. Gently fold in the chocolate chips, reserving about 2 tablespoons for topping.
  6. In a small bowl, beat softened cream cheese with ¼ cup granulated sugar, egg yolk, and ½ teaspoon vanilla extract until smooth and creamy.
  7. Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Dollop half of the cream cheese mixture on top in small spoonfuls. Use a butter knife or skewer to gently swirl into the batter.
  8. Pour the remaining pumpkin batter over the cream cheese layer and spread gently. Add the remaining cream cheese mixture on top and swirl again. Sprinkle reserved chocolate chips over the top.
  9. Bake for 55-65 minutes. Check at 50 minutes: insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done. If still wet, bake 5 more minutes and check again.
  10. Let the bread cool in the pan for 15 minutes. Use the parchment overhang to lift it out and transfer to a cooling rack. Cool completely before slicing (about 1 hour).

Notes

For best results, ensure cream cheese and eggs are at room temperature. Do not overmix the batter to keep the bread tender. The toothpick test may need to be done in a few spots due to the cream cheese swirl. Let the bread cool completely before slicing to prevent crumbling.

Nutrition

Keywords: pumpkin bread, chocolate chip bread, cream cheese swirl, fall baking, pumpkin recipe, easy bread recipe

Find it online: https://yumbelle.com/creamy-pumpkin-chocolate-chip-bread-with-easy-cream-cheese-swirl/