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Creamy Swirled Pumpkin Chocolate Chip Bread

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This easy pumpkin bread features a creamy cream cheese swirl and semi-sweet chocolate chips for a moist, flavorful loaf that’s perfect for fall gatherings. Ready in about 15 minutes of prep time, it’s a crowd-pleaser that tastes even better the next day.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (175g) semi-sweet chocolate chips
  • 6 ounces (170g) cream cheese, softened to room temperature
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk, at room temperature
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a 2-inch overhang on the long sides.
  2. Make the cream cheese swirl first: In a medium bowl, beat the softened cream cheese with ¼ cup granulated sugar until smooth and fluffy—about 2 minutes with a hand mixer, or 3 minutes by hand. Beat in the egg yolk and ½ teaspoon vanilla. Set aside.
  3. Whisk the dry ingredients together: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. Mix the wet ingredients: In a separate medium bowl, whisk together the melted butter (not hot, just warm), granulated sugar, and brown sugar until combined. Add the eggs one at a time, whisking well after each. Stir in the vanilla and pumpkin puree until smooth.
  5. Combine wet and dry: Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until just combined—about 12 strokes. A few streaks of flour are fine. Fold in the chocolate chips with another 3-4 strokes.
  6. Layer the batter and swirl: Pour half the pumpkin batter into the prepared loaf pan and spread it into an even layer. Drop spoonfuls of the cream cheese mixture over the batter (about 6-8 dollops). Pour the remaining pumpkin batter on top and spread gently. Drop the rest of the cream cheese mixture on top in small spoonfuls.
  7. Create the swirl: Take a butter knife or a skewer and drag it through the batter in a figure-eight pattern. Do not over-swirl—about 6-8 passes is plenty.
  8. Bake for 55-65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (after about 40 minutes), tent it loosely with aluminum foil.
  9. Cool completely before slicing: Let the bread cool in the pan for 15 minutes, then lift it out using the parchment paper overhang and transfer to a cooling rack. Let it cool completely—at least 1 hour.

Notes

Room temperature ingredients are crucial for best results. Do not overmix the batter. For best flavor, wrap cooled loaf tightly and let rest overnight at room temperature. To check doneness, an instant-read thermometer should read 200-205°F (93-96°C) in the center.

Nutrition

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

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