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Perfect Pumpkin Chocolate Chip Bread with Cream Cheese Swirl

pumpkin chocolate chip bread with cream cheese swirl - featured image
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This incredibly moist pumpkin bread features a tangy cream cheese swirl and pockets of melted chocolate chips. It’s perfectly balanced in sweetness and texture, making it a crowd-pleasing fall favorite.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 ½ cups pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 8 ounces 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 oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until evenly combined.
  3. In a separate large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking well after each. Add pumpkin puree and vanilla extract; whisk until smooth and glossy.
  4. Pour wet mixture into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Fold in chocolate chips.
  5. In a medium bowl, beat softened cream cheese with a hand mixer until smooth. Add sugar, egg yolk, and vanilla extract; beat until combined and silky.
  6. Pour half of the pumpkin batter into the prepared pan. Drop spoonfuls of cream cheese mixture over batter (6-8 dollops). Pour remaining batter on top and drop remaining cream cheese mixture in dollops. Use a butter knife or skewer to swirl in a figure-eight pattern (3-4 passes).
  7. Bake at 350°F for 55-65 minutes, or until a toothpick inserted in the center (avoiding cream cheese swirl) comes out clean or with a few moist crumbs. If browning too quickly, tent with foil for the last 15 minutes.
  8. Cool in the pan on a wire rack for 15 minutes, then lift out using parchment sling and transfer to rack to cool completely (at least 1 hour) before slicing.

Notes

Room temperature ingredients are essential for best texture. Don’t overmix the batter to avoid tough bread. Let the bread cool completely before slicing to allow the cream cheese swirl to set. For a gluten-free version, use a 1:1 gluten-free baking blend with xanthan gum. For dairy-free, use dairy-free cream cheese and dairy-free chocolate chips. The bread freezes well for up to 3 months.

Nutrition

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

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