Print

Best Double Chocolate Pumpkin Bread with Easy Cream Cheese Swirl

double chocolate pumpkin bread - featured image
Print Recipe

This double chocolate pumpkin bread with a tangy cream cheese swirl is rich, moist, and perfectly spiced. It’s an easy fall baking recipe that looks fancy but comes together in about 20 minutes.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 ¾ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • ¾ cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup vegetable oil
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons vanilla extract
  • ¼ cup buttermilk, at room temperature
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Prepare the cream cheese swirl: In a small bowl, beat softened cream cheese with ¼ cup granulated sugar until smooth. Add egg yolk and vanilla extract, beat again. Stir in 1 tablespoon flour until combined. Set aside at room temperature.
  2. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Grease exposed ends.
  3. In a large bowl, whisk together 1 ¾ cups flour, cocoa powder, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until well combined.
  4. In a medium bowl, whisk together eggs, ¾ cup granulated sugar, and brown sugar until smooth. Stream in oil while whisking, then add pumpkin puree, vanilla extract, and buttermilk. Whisk until smooth.
  5. Pour wet ingredients into dry ingredients. Fold with a rubber spatula until just combined (10-15 strokes). Do not overmix.
  6. Fold in 1 cup chocolate chips with 3-4 gentle strokes. Reserve 2 tablespoons for topping.
  7. Pour half the batter into prepared pan. Drop spoonfuls of cream cheese mixture over batter, then gently swirl with a knife or toothpick. Add remaining batter, then remaining cream cheese mixture, and swirl again. Sprinkle reserved chocolate chips on top.
  8. Bake on center rack for 55-65 minutes, until a toothpick inserted in center comes out with moist crumbs (no raw batter). Tent with foil after 40 minutes if browning too quickly.
  9. Cool in pan for 15 minutes, then lift out using parchment handles and transfer to a wire rack. Cool completely (at least 2 hours) before slicing.

Notes

Room temperature ingredients are key. Do not overmix the batter. Let the bread cool completely before slicing to avoid crumbling. The bread tastes even better on day two.

Nutrition

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

Find it online: https://twinkletaste.com/best-double-chocolate-pumpkin-bread-with-easy-cream-cheese-swirl/