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Cozy Pumpkin Chocolate Chip Bread with Cream Cheese Swirl

pumpkin chocolate chip bread - featured image
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This tender, perfectly spiced pumpkin bread is studded with chocolate chips and swirled with tangy cream cheese. It’s the kind of cozy, one-bowl recipe that turns a regular afternoon into something memorable.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice (or ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (100% pumpkin, not pie filling)
  • ½ cup vegetable oil (or melted coconut oil)
  • ¼ cup milk (any kind)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 8 ounces cream cheese, softened
  • 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). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Make the cream cheese swirl: In a small bowl, beat softened cream cheese with ¼ cup sugar until smooth. Add egg yolk and ½ teaspoon vanilla extract; mix until combined. Set aside.
  3. In a large mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
  4. In a separate medium bowl, whisk together granulated sugar, brown sugar, eggs, pumpkin puree, oil, milk, and 1 teaspoon vanilla extract until smooth and glossy.
  5. Pour wet ingredients into dry ingredients. Fold with a rubber spatula until just combined (a few streaks of flour are okay). Gently fold in chocolate chips, reserving about 2 tablespoons for topping.
  6. Pour half the batter into the prepared loaf pan and spread evenly. Drop spoonfuls of cream cheese mixture over the batter. Pour remaining batter on top, then add remaining cream cheese in dollops. Use a butter knife or skewer to gently swirl in figure-eight motions (do not over-swirl).
  7. Sprinkle reserved chocolate chips on top. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with foil.
  8. Cool in pan for 15 minutes, then lift out using parchment paper and transfer to a cooling rack. Cool completely before slicing.

Notes

For best results, use room temperature eggs and fully softened cream cheese. Measure flour by spooning and leveling. Let bread cool completely before slicing to preserve cream cheese ribbons. Store in an airtight container at room temperature for up to 3 days, or refrigerate if kitchen is warm. Freezes well for up to 3 months.

Nutrition

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

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