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Perfect Pumpkin Chocolate Chip Bread with Cream Cheese Swirl

pumpkin chocolate chip bread - featured image
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This pumpkin chocolate chip bread is moist, perfectly spiced, and swirled with tangy cream cheese. It comes together in 15 minutes with simple ingredients and is perfect for fall gatherings.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 cup pumpkin puree (100% pure pumpkin)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 4 ounces 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 long sides. Lightly spray with nonstick cooking spray.
  2. Make the cream cheese swirl: In a medium bowl, beat softened cream cheese with ¼ cup 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 large bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  4. Mix wet ingredients: In a separate bowl, whisk together granulated sugar, brown sugar, and vegetable oil. Add eggs one at a time, whisking after each. Whisk in pumpkin puree and vanilla extract until smooth and glossy.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fold in chocolate chips: Gently fold in 1 cup chocolate chips. Reserve 2 tablespoons for topping.
  7. Layer batter and cream cheese: Pour half the batter into prepared pan. Drop spoonfuls of cream cheese mixture (6-8 dollops) over batter. Pour remaining batter on top. Add remaining cream cheese dollops on top.
  8. Swirl: Use a toothpick or skewer to drag through batter in a figure-eight pattern (5-6 passes). Sprinkle reserved chocolate chips on top.
  9. Bake: Place pan in center of oven. Bake 50-60 minutes. At 45 minutes, tent with foil if top browns too quickly. Bread is done when toothpick inserted in center comes out clean or with a few moist crumbs.
  10. Cool: Let bread cool in pan for 15 minutes, then lift out using parchment handles and transfer to a wire rack. Cool completely before slicing (about 2 hours).

Notes

For best results, use room temperature ingredients. Do not overmix batter. If cream cheese swirl sinks, cream cheese was too soft or over-swirled. Let bread cool completely before slicing. Store at room temperature for up to 4 days. Freezes well for up to 3 months.

Nutrition

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

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