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Cozy Pumpkin Chocolate Chip Bread with Cream Cheese Swirl

pumpkin chocolate chip bread with cream cheese swirl - featured image
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This pumpkin chocolate chip bread features a soft, tangy cream cheese swirl that stays distinct against the sweet, spiced pumpkin base. It’s moist, tender, and perfect for fall gatherings.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 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 (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 1 cup (240g) pumpkin purée (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (50g) 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 the long sides. Lightly spray with non-stick spray.
  2. Make the cream cheese swirl: In a small bowl, beat softened cream cheese with ¼ cup sugar until smooth. Add egg yolk and ½ teaspoon vanilla, beat until combined. Set aside at room temperature.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt for about 20 seconds.
  4. Mix wet ingredients: In a larger bowl, whisk together granulated sugar, brown sugar, pumpkin purée, vegetable oil, eggs, and vanilla until smooth and glossy.
  5. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (about 10-12 folds). Do not overmix.
  6. Fold in chocolate chips, reserving about 2 tablespoons for topping.
  7. Layer and swirl: Pour half the batter into the prepared pan. Drop spoonfuls of cream cheese mixture (6-8 dollops) over batter. Pour remaining batter on top, then drop remaining cream cheese mixture in dollops. Use a butter knife or skewer to drag through batter in a zigzag pattern (about 6 passes total).
  8. Sprinkle reserved chocolate chips on top. Tap pan gently on counter 2-3 times to release air bubbles.
  9. Bake on center rack for 55-65 minutes. If top browns too quickly, tent with foil at 50 minutes. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs.
  10. Cool in pan on wire rack for 20 minutes, then lift out using parchment and cool completely on rack (at least 1 hour).

Notes

Room temperature ingredients are crucial, especially cream cheese. Do not overmix the batter. Limit swirling to about 6 passes to keep the cream cheese distinct. Let the bread cool completely before slicing to avoid a crumbly texture.

Nutrition

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

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