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Perfect Chocolate Chip Pumpkin Bread with Cream Cheese Swirl

chocolate chip pumpkin bread with cream cheese swirl - featured image
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This moist and tender pumpkin bread is studded with chocolate chips and swirled with creamy cream cheese. It’s the ultimate fall treat that tastes just like a bakery favorite.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 ½ cups pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. Make the cream cheese swirl: In a small bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar, egg yolk, and vanilla extract. Beat until completely combined and creamy. Set aside at room temperature.
  3. Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  4. Mix the wet ingredients: In another medium bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the pumpkin puree and vanilla extract.
  5. Combine wet and dry: Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold together gently until just combined. Do not overmix.
  6. Fold in the chocolate chips: Add the chocolate chips and fold them in with just a few strokes.
  7. Layer the batter and swirl: Pour half of the pumpkin batter into the prepared loaf pan and spread it evenly. Drop spoonfuls of the cream cheese mixture over the batter. Pour the remaining pumpkin batter on top, spreading gently. Add the rest of the cream cheese mixture in dollops on top.
  8. Create the swirl: Take a butter knife or a skewer and gently drag it through the batter in a figure-eight pattern. Do not over-swirl.
  9. Bake: Place the pan in the preheated oven and bake for 55 to 65 minutes. The bread is done when a toothpick inserted into the center comes out with just a few moist crumbs attached. If the top is browning too quickly, tent it loosely with aluminum foil.
  10. Cool completely: Let the bread cool in the pan for 15 minutes. Then use the parchment paper to lift it out and transfer it to a wire rack. Cool completely before slicing.

Notes

Room temperature ingredients are key for a smooth cream cheese swirl. Do not overmix the batter to keep the bread tender. For best results, let the bread cool completely before slicing to prevent crumbling.

Nutrition

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

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