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Perfect Pumpkin Chocolate Chip Bread with Easy Cream Cheese Swirl

pumpkin chocolate chip bread with cream cheese swirl - featured image
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This pumpkin bread is moist, tender, swirled with tangy cream cheese, and studded with melty chocolate chips in every bite. It’s the perfect fall treat that fills your house with the cozy aromas of cinnamon and nutmeg.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup pumpkin puree (100% pure pumpkin)
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 8 ounces cream cheese, softened (full-fat)
  • 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 your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the exposed ends of the pan with butter or nonstick spray.
  2. Make the cream cheese swirl: In a small bowl, beat the softened cream cheese with ¼ cup granulated sugar until smooth. Add the egg yolk and ½ teaspoon vanilla extract, then beat until fully combined. Set aside at room temperature.
  3. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  4. Mix the wet ingredients: In a separate large bowl, whisk together the pumpkin puree, 1 cup granulated sugar, brown sugar, vegetable oil, eggs, and 1 teaspoon vanilla extract until smooth and glossy, about 30 seconds.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined—a few streaks of flour are okay. Do not overmix.
  6. Fold in the chocolate chips: Gently fold in the chocolate chips with the spatula until evenly distributed.
  7. Layer the batter and swirl: Pour half of the pumpkin batter into the prepared loaf pan and spread into an even layer. Spoon the cream cheese mixture over the batter in dollops, then gently spread into an even layer. Pour the remaining pumpkin batter on top and spread carefully.
  8. Swirl: Take a butter knife or skewer and drag it through the batter in a figure-eight pattern from one end of the pan to the other. Do 3-4 passes total.
  9. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (no raw batter). If the top is browning too quickly after 40 minutes, tent the loaf loosely with aluminum foil.
  10. Cool: Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment paper handles and let it cool completely on the rack—at least 1 hour.

Notes

Use room temperature eggs and cream cheese for best results. Don’t overmix the batter. Let the bread cool completely before slicing for clean slices. The bread freezes well for up to 3 months.

Nutrition

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

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