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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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A moist pumpkin bread studded with chocolate chips and swirled with a tangy cream cheese ribbon, inspired by a beloved bakery in Beacon, New York. Perfect for fall baking and guaranteed to fill your kitchen with cozy, spiced aromas.

Ingredients

Scale
  • 8 ounces cream cheese, softened to room temperature
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1/4 cup milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

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 grease the parchment.
  2. In a small bowl, beat together softened cream cheese, 1/4 cup granulated sugar, egg yolk, and 1 teaspoon vanilla extract until completely smooth. Set aside.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon.
  4. In another medium bowl, whisk together pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, milk, and 1 teaspoon vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients. Gently fold with a rubber spatula until just combined. Fold in chocolate chips.
  6. Pour half of the batter into the prepared loaf pan. Drop spoonfuls of cream cheese mixture over the batter. Pour remaining batter on top, then add remaining cream cheese mixture in dollops.
  7. Use a toothpick or skewer to gently swirl the cream cheese into the batter in a figure-eight pattern (about 5-6 passes).
  8. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  9. Cool in pan for 15 minutes, then lift out using parchment and transfer to a wire rack. Cool completely before slicing.

Notes

Ensure cream cheese is truly softened (not cold or melted) for a smooth swirl. Do not overmix batter to keep bread tender. Let bread cool completely before slicing to prevent crumbling. For best flavor, let bread sit for a day after baking.

Nutrition

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

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