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Perfect Pumpkin Chocolate Chip Bread Cream Cheese Swirl

pumpkin chocolate chip bread cream cheese swirl - featured image
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This pumpkin chocolate chip bread with cream cheese swirl is tender, moist, and perfectly balanced with semi-sweet chocolate chips and a tangy cream cheese ribbon. It’s an easy, one-bowl recipe that wins over even pumpkin skeptics.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (canola or avocado oil work great too)
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 8 ounces block cream cheese, softened to room temperature
  • ¼ cup granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). 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 extract until smooth and creamy. Set aside.
  3. Whisk dry ingredients: In a large bowl, combine 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 ½ teaspoons pumpkin pie spice, and ½ teaspoon salt. Whisk together.
  4. Mix wet ingredients: In a separate medium bowl, whisk together 1 cup granulated sugar, ½ cup brown sugar, ½ cup vegetable oil, 2 eggs, 1 cup pumpkin puree, and 1 teaspoon vanilla extract until smooth and glossy.
  5. Combine wet and dry: Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fold in chocolate chips: Gently fold in 1 cup semi-sweet chocolate chips. Reserve about 2 tablespoons for topping.
  7. Layer the batter and swirl: Pour half of the pumpkin batter into the prepared pan. Drop spoonfuls of half the cream cheese mixture over the batter. Spread gently. Pour the remaining pumpkin batter on top, then drop the rest of the cream cheese mixture in small dollops.
  8. Create the swirl: Use a butter knife or skewer to gently drag through the batter in a figure-eight pattern (3-4 passes). Do not over-swirl.
  9. Sprinkle the top: Scatter the reserved chocolate chips over the top.
  10. Bake: Place on the middle rack and bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too quickly after 40 minutes, tent loosely with foil.
  11. Cool: Let the bread cool in the pan for 15 minutes, then lift out using parchment paper and transfer to a wire rack. Cool completely before slicing (at least 1 hour).

Notes

For the creamiest swirl, ensure cream cheese is fully softened. Do not overmix the batter to avoid a dense loaf. Check for doneness at 55 minutes. The bread stays moist for up to 4 days at room temperature and freezes well for up to 3 months.

Nutrition

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

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