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Best Chocolate Chip Pumpkin Bread with Cream Cheese Swirl

chocolate chip pumpkin bread with cream cheese swirl - featured image
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This moist and flavorful pumpkin bread is studded with melty chocolate chips and features a tangy cream cheese swirl that takes it from good to unforgettable. It’s a bakery-quality treat that’s surprisingly easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 ¾ cups (220g) 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 light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (245g) pumpkin puree
  • 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
  • 1 teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly grease the exposed ends with butter or non-stick spray.
  2. Make the cream cheese swirl: In a medium bowl, beat the softened cream cheese with ¼ cup granulated sugar until smooth and creamy. Add the egg yolk and 1 teaspoon vanilla extract, then beat until fully combined. Set aside at room temperature.
  3. Whisk the dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  4. Mix the wet ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly thickened.
  5. Add the pumpkin puree to the wet mixture and whisk until fully incorporated.
  6. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold together gently until just combined (a few lumps are fine). Do not overmix.
  7. Fold in 1 cup of semi-sweet chocolate chips. Reserve about 2 tablespoons for topping if desired.
  8. Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Drop spoonfuls of half the cream cheese mixture over the batter and spread gently.
  9. Pour the remaining pumpkin batter over the cream cheese layer and spread evenly. Drop the remaining cream cheese mixture on top in spoonfuls. Use a butter knife or skewer to swirl the cream cheese into the batter with figure-eight motions (do not over-swirl).
  10. Sprinkle reserved chocolate chips on top if desired.
  11. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after about 40 minutes.
  12. Cool in the pan on a wire rack for 15 minutes, then lift out using the parchment paper and transfer to the rack to cool completely (at least 1 hour) before slicing.

Notes

Room temperature ingredients are key for a smooth cream cheese swirl. Do not overmix the batter. Let the bread cool completely before slicing to allow the cream cheese swirl to set. The bread tastes even better on day two. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based cream cheese.

Nutrition

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

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