Print

Creamy Pumpkin Chocolate Chip Swirl Bread

creamy pumpkin chocolate chip swirl bread - featured image
Print Recipe

This moist and creamy pumpkin bread features a tangy cream cheese swirl and rich chocolate chips. It’s the perfect fall treat that’s easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (245g) pumpkin puree
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (60ml) vegetable oil
  • ¼ cup (60g) plain Greek yogurt
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons (25g) granulated sugar (for swirl)
  • 1 tablespoon (8g) all-purpose flour (for swirl)
  • ½ teaspoon vanilla extract (for swirl)
  • 1 tablespoon (15ml) milk (for 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.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a separate medium bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, Greek yogurt, eggs, and vanilla extract until smooth and glossy.
  4. In a small bowl, beat softened cream cheese with a fork or whisk until smooth. Add 2 tablespoons sugar, 1 tablespoon flour, ½ teaspoon vanilla, and 1 tablespoon milk. Whisk until no lumps remain. Set aside.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fold in chocolate chips, reserving about 2 tablespoons for topping.
  7. Pour half of the batter into the prepared loaf pan and spread evenly. Drop spoonfuls of the cream cheese mixture over the batter. Gently swirl with a knife or skewer. Pour remaining batter on top, dollop remaining cream cheese mixture, and swirl again. Sprinkle reserved chocolate chips on top.
  8. Bake for 55-65 minutes. At 45 minutes, tent with foil if browning too quickly. Bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool in pan for 15 minutes, then lift out using parchment and transfer to a wire rack. Cool completely before slicing.

Notes

Do not overmix the batter to avoid tough bread. Use room temperature ingredients for best results. Let the bread cool completely before slicing to prevent crumbling. For a gluten-free version, use a 1:1 gluten-free baking blend. For dairy-free, use dairy-free cream cheese and coconut yogurt.

Nutrition

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

Find it online: https://spoonluma.com/creamy-pumpkin-chocolate-chip-swirl-bread-easy-homemade-recipe/