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Perfect Pumpkin Chocolate Chip Bread with Easy Cream Cheese Swirl

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Tender pumpkin bread studded with melty chocolate chips and swirled with tangy cream cheese. This easy, one-bowl recipe comes together in 15 minutes and delivers a moist, flavorful loaf that’s perfect for fall gatherings or cozy mornings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (240g) pumpkin puree (100% pumpkin, not pie filling)
  • ½ cup (120ml) vegetable oil (or canola or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract (pure)
  • 1 cup (175g) semi-sweet chocolate chips
  • 8 ounces (226g) cream cheese, softened to room temperature
  • ¼ cup (50g) 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). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Make the cream cheese swirl: In a small bowl, beat the softened cream cheese with ¼ cup sugar, 1 egg yolk, and ½ teaspoon vanilla until smooth. Set aside at room temperature.
  3. Whisk dry ingredients: In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until evenly distributed.
  4. Mix wet ingredients: In a large bowl, whisk together 1 cup granulated sugar and ½ cup packed brown sugar. Add pumpkin puree, vegetable oil, eggs, and 1 teaspoon vanilla. Whisk until smooth and glossy.
  5. Combine wet and dry: Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  6. Fold in chocolate chips: Add 1 cup chocolate chips and fold 3-4 times until evenly distributed.
  7. Layer batter and cream cheese: Pour half the batter into the prepared loaf pan and spread evenly. Drop spoonfuls of cream cheese mixture over the batter (6-8 dollops). Pour remaining batter on top, then add remaining cream cheese in dollops.
  8. Create the swirl: Use a butter knife or skewer to gently drag through the batter in a figure-eight pattern (5-6 passes total). Do not over-swirl.
  9. Bake for 55-65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with foil.
  10. Cool in the pan for 15 minutes, then lift out using parchment paper and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Notes

Room temperature ingredients are key for a smooth swirl. Don’t overmix the batter or over-swirl the cream cheese. For best results, let the bread cool completely before slicing. Store at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

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

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