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Easy Kid-Approved Pumpkin Chocolate Chip Bread with Cream Cheese Swirl

pumpkin chocolate chip bread - featured image
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This moist and flavorful pumpkin bread is loaded with chocolate chips and a tangy cream cheese swirl. It’s a family-friendly treat that’s quick to make and perfect for fall baking.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 ½ cups granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 15-ounce can pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¾ cup semi-sweet chocolate chips (plus extra for sprinkling)
  • 4 ounces cream cheese, softened
  • ¼ cup granulated sugar (for cream cheese swirl)
  • 1 large egg yolk (for cream cheese swirl)
  • 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 exposed sides with cooking spray.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
  3. In a large bowl, whisk together sugar and vegetable oil until well combined. Add eggs one at a time, whisking well after each. Add pumpkin puree and vanilla extract; whisk until smooth.
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (do not overmix).
  5. Fold in ¾ cup chocolate chips. Reserve a tablespoon or two for topping.
  6. In a small bowl, beat softened cream cheese with an electric hand mixer until smooth. Add sugar, egg yolk, and vanilla extract; beat until creamy and lump-free.
  7. Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Dollop half of the cream cheese mixture over the batter in small spoonfuls. Gently swirl with a butter knife (a few figure-eight motions).
  8. Pour remaining pumpkin batter on top and spread gently. Dollop remaining cream cheese mixture on top and swirl again. Sprinkle reserved chocolate chips over the top.
  9. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly (around 40 minutes), tent loosely with aluminum foil.
  10. Let bread cool in pan for 15 minutes. Use parchment paper to lift it out and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Let bread cool completely before slicing to prevent crumbling. Bread tastes even better the next day. Store in an airtight container at room temperature for up to 3 days, or refrigerate if warm. Freezes well for up to 3 months.

Nutrition

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

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