Print

Best Creamy Chocolate Chip Pumpkin Bread with Cream Cheese Swirl

creamy chocolate chip pumpkin bread - featured image
Print Recipe

This incredibly moist pumpkin bread is loaded with semi-sweet chocolate chips and a tangy cream cheese swirl. It’s the perfect fall treat that tastes even better on day two.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 ½ cups (340g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips
  • 8 oz (226g) full-fat cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the two long sides. Lightly grease the parchment with non-stick spray or butter.
  2. In a small bowl, beat the softened cream cheese, ¼ cup sugar, egg yolk, and ½ teaspoon vanilla extract together until smooth and creamy. Set aside.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  4. In a separate large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, whisking well after each addition. Then add the pumpkin puree and vanilla extract, and whisk until smooth.
  5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold everything together gently. Do not overmix. Stop as soon as you no longer see streaks of flour.
  6. Gently fold in ¾ cup of the chocolate chips, reserving the remaining ¼ cup for the top.
  7. Pour half of the batter into the prepared loaf pan and spread it into an even layer. Drop spoonfuls of half the cream cheese mixture over the batter, then use a toothpick or skewer to gently swirl it in. Pour the remaining batter on top, spreading it carefully. Drop the rest of the cream cheese mixture on top in spoonfuls, and swirl again.
  8. Sprinkle the reserved ¼ cup chocolate chips over the top.
  9. Bake for 55-65 minutes, or until a toothpick inserted into the center (avoiding the cream cheese swirl) comes out clean or with just a few moist crumbs. If the top is browning too quickly after 40 minutes, tent the pan loosely with aluminum foil.
  10. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift it out and transfer it to the rack to cool completely. Do not slice it while it’s warm.

Notes

Room temperature ingredients are key for a smooth cream cheese swirl. Do not overmix the batter to keep the bread tender. Cool completely before slicing to allow the cream cheese swirl to set. This bread tastes even better on day two.

Nutrition

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

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