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Perfect Triple Layer Pumpkin Chocolate Chip Bread

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A moist and flavorful pumpkin bread with three layers: spiced pumpkin batter, a tangy cream cheese swirl, and chocolate chips. This easy recipe creates a stunning loaf that’s perfect for fall baking and holiday gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 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 (175g) semi-sweet chocolate chips
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides.
  2. Make the cream cheese swirl first. In a small bowl, beat the softened cream cheese with ¼ cup sugar until smooth. Add the egg yolk and vanilla extract, then mix until everything is combined. Set this aside at room temperature.
  3. Whisk the dry ingredients together. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Mix the wet ingredients. 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 after each. Then add the pumpkin puree and vanilla extract, and whisk until the mixture is smooth and glossy.
  5. Combine wet and dry. Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula. Mix just until you don’t see any more flour streaks.
  6. Fold in the chocolate chips. Reserve about 2 tablespoons of chocolate chips to sprinkle on top. Gently fold the rest into the batter.
  7. Layer the batter. Spread half of the pumpkin batter into the prepared loaf pan, smoothing it into an even layer. Then spoon the cream cheese mixture over the batter, spreading it gently to cover most of the surface. Finally, spoon the remaining pumpkin batter over the cream cheese layer and spread it carefully.
  8. Create the swirl. Take a butter knife or a skewer and gently run it through the batter in a figure-eight pattern. Sprinkle the reserved chocolate chips on top.
  9. Bake for 55-65 minutes. Place the pan on the middle rack and bake until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (around the 40-minute mark), tent the pan loosely with aluminum foil.
  10. Cool completely. Let the bread cool in the pan for 15 minutes, then lift it out using the parchment paper and transfer to a cooling rack. Let it cool completely before slicing.

Notes

Room temperature ingredients matter for best results. Don’t over-swirl the cream cheese. Let the bread cool completely before slicing for clean cuts. This bread actually tastes better on day two as flavors meld. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

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

Find it online: https://sweetstirring.com/perfect-triple-layer-pumpkin-chocolate-chip-bread/