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Perfect Pumpkin Chocolate Chip Bread with Cream Cheese Swirl

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This pumpkin chocolate chip bread with cream cheese swirl is the kind of recipe that becomes a staple in your fall baking rotation. It’s simple enough for a weekday treat but impressive enough for a holiday gathering, with tender pumpkin bread, melted chocolate chips, and tangy cream cheese.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 1 cup pumpkin puree (100% pure pumpkin)
  • ½ cup vegetable oil
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 8 ounces cream cheese (full-fat, softened)
  • ¼ cup granulated sugar (for cream cheese swirl)
  • 1 large egg yolk (for cream cheese swirl)
  • 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 the parchment with non-stick spray.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large bowl, whisk together granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  4. Add dry ingredients to wet mixture. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). Fold in chocolate chips, reserving about ¼ cup for the top.
  5. In a separate bowl, beat softened cream cheese with an electric mixer until smooth. Add sugar, egg yolk, and vanilla extract; beat until creamy and lump-free.
  6. Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Dollop half of the cream cheese mixture over the batter in spoonfuls. Pour remaining pumpkin batter on top and spread gently. Add remaining cream cheese mixture in dollops on top.
  7. Using a butter knife or skewer, gently drag through the batter in a figure-eight motion to create swirls (2-3 motions is enough). Sprinkle reserved chocolate chips on top.
  8. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with aluminum foil after 40 minutes.
  9. Let bread cool in pan for 15 minutes. Use parchment sling to lift out and transfer to a wire rack to cool completely before slicing.

Notes

Room temperature ingredients are essential for best results. Don’t overmix the batter or over-swirl the cream cheese. Let bread cool completely before slicing to prevent the cream cheese from smearing. Day-old slices are excellent when lightly toasted. Bread can be frozen for up to 3 months.

Nutrition

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

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