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Easy Pumpkin Chocolate Chip Bread with Cream Cheese Swirl

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A quick and easy pumpkin bread with a tangy cream cheese swirl and pockets of melted chocolate chips. Perfect for busy weeknights or holiday brunches, this moist and tender loaf comes together in just 15 minutes of active prep time.

Ingredients

Scale
  • 1 ¾ cups (220 grams) all-purpose flour
  • 1 cup (200 grams) granulated sugar
  • ½ cup (100 grams) packed brown sugar (dark or light)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • 1 cup (240 grams) pumpkin puree (100% pumpkin, not pie filling)
  • ½ cup (120 ml) vegetable oil (or canola/avocado oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (130 grams) semi-sweet chocolate chips
  • 8 ounces (226 grams) cream cheese, softened (full-fat)
  • ¼ cup (50 grams) 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). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed ends with oil or cooking spray.
  2. Make the cream cheese swirl: In a small bowl, beat softened cream cheese with ¼ cup sugar, 1 egg yolk, and ½ teaspoon vanilla extract until smooth. Set aside.
  3. Mix dry ingredients: In a large bowl, whisk together flour, 1 cup granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until no lumps remain.
  4. Combine wet ingredients: In a separate medium bowl, whisk together pumpkin puree, vegetable oil, eggs, and 1 teaspoon vanilla extract until smooth and glossy.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (no streaks of flour remain). Do not overmix.
  6. Fold in ¾ cup chocolate chips, reserving about 2 tablespoons for topping if desired.
  7. Pour half the batter into the prepared loaf pan and spread evenly. Spoon cream cheese mixture over batter in dollops, then gently spread into an even layer, leaving a ½-inch border around edges. Pour remaining batter on top and spread carefully to cover cream cheese.
  8. Create swirl: Drag a butter knife or skewer through the batter in a zigzag pattern from one end to the other, then repeat in the opposite direction. Make 5-6 passes total.
  9. Sprinkle reserved chocolate chips on top if using.
  10. Bake in center of oven for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick into center (and near edge). It’s done when toothpick comes out clean or with a few moist crumbs.
  11. Cool in pan for 15 minutes, then use parchment overhang to lift bread out and transfer to a wire rack. Cool completely before slicing (about 1 hour).

Notes

Don’t overmix the batter to avoid tough bread. Use room temperature cream cheese and eggs for best results. If bread browns too quickly, tent with foil halfway through baking. Bread tastes even better on day two. Store in airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freezes well for up to 3 months.

Nutrition

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

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