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Perfect Pumpkin Chocolate Chip Bread Cream Cheese Swirl

pumpkin chocolate chip bread with cream cheese swirl - featured image
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A moist and tender pumpkin bread swirled with tangy cream cheese and studded with melty chocolate chips. This easy, no-mixer recipe is perfect for fall potlucks, cozy evenings, or any time you need a quick and impressive treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips, divided
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat the 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.
  2. Make the cream cheese swirl: In a medium bowl, beat the softened cream cheese with ¼ cup sugar until smooth. Add the egg yolk and ½ teaspoon vanilla extract, and stir until combined. Set aside.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
  4. In a separate medium bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, whisking well after each. Add the pumpkin puree and vanilla extract, and whisk until combined.
  5. Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine).
  6. Fold in ¾ cup of the chocolate chips, reserving ¼ cup for the top.
  7. Pour half of the batter into the prepared loaf pan and spread evenly. Drop spoonfuls of the cream cheese mixture over the batter. Pour the remaining batter on top and spread gently. Drop the remaining cream cheese mixture over the top in spoonfuls. Use a butter knife or skewer to gently swirl the cream cheese into the batter (about 5-6 figure-eight motions).
  8. Sprinkle the reserved ¼ cup of chocolate chips over the top.
  9. Bake for 55-65 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (or internal temperature reaches 200°F/93°C). If browning too quickly, tent with foil at the 40-minute mark.
  10. Cool in the pan on a wire rack for 20 minutes, then lift out using the parchment handles and cool completely on the rack (at least 1-2 hours) before slicing.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Let the bread cool completely before slicing for clean slices. The bread tastes even better the next day. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based cream cheese and dairy-free chocolate chips.

Nutrition

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

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