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Creamy Pumpkin Chocolate Chip Bread with Cream Cheese Swirl

pumpkin chocolate chip bread - featured image
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This moist and tender pumpkin bread is swirled with a tangy cream cheese ribbon and studded with melty chocolate chips. It’s the perfect fall treat that’s easy to make in one bowl and freezes beautifully.

Ingredients

Scale
  • 1 and ¾ cups (210 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 and ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ¾ cup (150 grams) granulated sugar
  • ½ cup (100 grams) packed brown sugar
  • 1 cup (245 grams) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (180 grams) semi-sweet chocolate chips, plus 2 tablespoons for topping
  • 4 ounces (113 grams) cream cheese, softened to room temperature
  • 2 tablespoons (25 grams) 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). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Make the cream cheese swirl: In a small bowl, beat softened cream cheese with 2 tablespoons granulated sugar until smooth. Add egg yolk and ½ teaspoon vanilla extract, beat until combined. Set aside at room temperature.
  3. Whisk dry ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. Mix wet ingredients: In a large bowl, whisk together granulated sugar and brown sugar. Add pumpkin puree, vegetable oil, eggs, and 1 teaspoon vanilla extract. Whisk until smooth and glossy.
  5. Combine: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay).
  6. Fold in 1 cup chocolate chips with a few gentle strokes. Reserve 2 tablespoons for topping.
  7. Layer: Pour half the batter into prepared pan. Drop spoonfuls of cream cheese mixture over batter, spreading gently. Pour remaining batter on top, then drop remaining cream cheese mixture in dollops. Swirl with a toothpick or skewer to create ribbons (do not over-swirl).
  8. Top with reserved chocolate chips.
  9. Bake for 55 to 65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with foil.
  10. Cool in pan on a wire rack for 20 minutes. Lift out using parchment handles and cool completely on wire rack before slicing.

Notes

Room temperature ingredients are key for a smooth swirl. Do not overmix the batter to avoid tough bread. Let the bread cool completely before slicing to keep the cream cheese swirl intact. For a gluten-free version, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese.

Nutrition

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

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