Print

Creamy Swirled Chocolate Chip Pumpkin Bread

creamy swirled chocolate chip pumpkin bread - featured image
Print Recipe

This moist pumpkin bread features a tangy cream cheese swirl and pockets of melted chocolate chips. It’s an easy fall recipe that’s perfect for breakfast, snacking, or impressing guests.

Ingredients

Scale
  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 cup (240g) pumpkin puree
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup (60ml) milk
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 tablespoon all-purpose flour (for tossing chips)
  • 8 ounces (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk, room temperature
  • 1 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.
  2. Make the cream cheese swirl: In a medium bowl, beat softened cream cheese with 1/4 cup granulated sugar until smooth. Add egg yolk and 1 teaspoon vanilla extract; beat until combined. Set aside at room temperature.
  3. Whisk dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. Mix wet ingredients: In another large bowl, whisk together 1 cup granulated sugar and brown sugar. Add oil, pumpkin puree, eggs, 2 teaspoons vanilla extract, and milk. Whisk until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay).
  6. Add chocolate chips: Toss chocolate chips with 1 tablespoon flour in a small bowl. Gently fold into batter until evenly distributed.
  7. Layer and swirl: Pour half the batter into prepared pan. Drop spoonfuls of half the cream cheese mixture over batter; gently swirl with a butter knife (a few figure-eight motions). Pour remaining batter on top; drop remaining cream cheese mixture and swirl again.
  8. Bake for 55-65 minutes. At 30 minutes, tent with foil if top is browning too quickly. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs (test in multiple spots).
  9. Cool in pan on a wire rack for 15 minutes. Lift out using parchment overhang and transfer to rack to cool completely before slicing.

Notes

Room temperature ingredients are key for a smooth batter and creamy swirl. Don’t overmix the batter to avoid a tough loaf. Toss chocolate chips in flour to prevent sinking. Swirl the cream cheese gently to maintain distinct ribbons. Test doneness in multiple spots due to the cream cheese swirl. Bread tastes even better on day two.

Nutrition

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

Find it online: https://spoonmira.com/creamy-swirled-chocolate-chip-pumpkin-bread-easy-fall-recipe/