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Cozy Pumpkin Chocolate Chip Bread Recipe with Easy Cream Cheese Swirl

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A tender and moist pumpkin bread with melty chocolate chips and a tangy cream cheese swirl, perfect for cozy autumn mornings and gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) pumpkin puree (canned works perfectly)
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan lightly with butter or non-stick spray, then line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
  3. In a large bowl, cream the softened butter with sugar using an electric mixer until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, blending well after each addition.
  5. Mix in the pumpkin puree and vanilla extract until smooth and evenly combined.
  6. Gradually add the dry mixture to the wet ingredients, mixing just until combined. Avoid overmixing.
  7. Fold in the chocolate chips evenly using a rubber spatula.
  8. In a separate small bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy, about 2 minutes.
  9. Pour half the pumpkin batter into the loaf pan. Dollop half of the cream cheese mixture over the batter and swirl gently with a knife or skewer.
  10. Repeat with the remaining batter and cream cheese mixture, swirling to create a marbled effect.
  11. Bake on the middle rack for 55-65 minutes. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
  12. If the cream cheese swirls brown too quickly, tent the loaf with foil halfway through baking.
  13. Let the bread cool in the pan for 15 minutes, then lift out using the parchment paper and transfer to a cooling rack.
  14. Cool completely before slicing to keep the cream cheese swirl intact.

Notes

Do not overmix the batter to avoid dense bread. Use room temperature ingredients for better texture. Swirl cream cheese gently to maintain distinct ribbons. Tent with foil if cream cheese browns too fast. Let bread cool completely before slicing. If batter is too thick, add up to 2 tablespoons milk. Toss chocolate chips in flour to prevent sinking.

Nutrition

Keywords: pumpkin bread, chocolate chip bread, cream cheese swirl, autumn bread, fall baking, pumpkin spice, easy pumpkin bread

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