Print

Perfect Chocolate Chip Pumpkin Bread with Cream Cheese Swirl

chocolate chip pumpkin bread with cream cheese swirl - featured image
Print Recipe

This chocolate chip pumpkin bread with a cream cheese swirl is moist, tender, and packed with warm fall spices. It’s easy to make, uses simple ingredients, and features a beautiful ribbon of tangy cream cheese running through the center.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240g) pumpkin puree
  • ¼ cup (60ml) milk
  • 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, room temperature
  • 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 exposed ends with cooking spray.
  2. Make the cream cheese swirl: In a medium bowl, beat softened cream cheese with ¼ cup granulated sugar until smooth. Add egg yolk and ½ teaspoon vanilla, beat until combined. Set aside at room temperature.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. In another bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, vanilla, pumpkin puree, and milk until smooth.
  5. Pour wet ingredients into dry ingredients. Stir with a rubber spatula until just combined (a few streaks of flour are fine).
  6. Gently fold in ¾ cup chocolate chips, reserving ¼ cup for the top.
  7. Pour half the batter into the prepared pan. Drop spoonfuls of cream cheese mixture over batter (6-8 dollops). Pour remaining batter on top, then add remaining cream cheese dollops.
  8. Use a butter knife or skewer to gently drag through batter in a figure-eight pattern (6-8 passes). Do not over-swirl.
  9. Sprinkle reserved ¼ cup chocolate chips over the top.
  10. Bake for 55-65 minutes, until a toothpick inserted into the center (avoiding cream cheese) comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  11. Cool in pan for 15 minutes, then lift out using parchment and transfer to a wire rack. Cool completely before slicing (at least 1 hour).

Notes

Room temperature ingredients are key for a smooth batter and swirl. Do not overmix the batter to avoid tough bread. For the swirl, gentle figure-eight motions (6-8 passes) create distinct ribbons. Cool completely before slicing to prevent crumbling. 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

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