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Moist Pumpkin Chocolate Chip Cream Cheese Swirl Bread

moist pumpkin chocolate chip cream cheese swirl bread - featured image
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A quick and easy homemade pumpkin bread with a rich cream cheese swirl and chocolate chips, perfect for cozy breakfasts or snacks any time of year.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (can swap for gluten-free blend)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional but recommended)
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup (240ml) pumpkin puree (canned or homemade)
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips
  • 8 oz (225g) cream cheese, softened
  • ½ cup (60g) powdered sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang.
  2. Prepare the cream cheese swirl: Beat softened cream cheese until smooth. Add powdered sugar, egg yolk, and vanilla extract; beat until creamy. Set aside.
  3. Mix dry ingredients: Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  4. Combine sugars and wet ingredients: Whisk granulated sugar, brown sugar, and eggs until smooth and fluffy. Add pumpkin puree, oil, and vanilla extract; whisk until incorporated.
  5. Pour wet ingredients into dry ingredients and fold gently until just combined. Avoid overmixing.
  6. Fold in chocolate chips evenly throughout the batter.
  7. Pour half the pumpkin batter into the loaf pan. Dollop half the cream cheese mixture over it and spread gently. Add remaining pumpkin batter and cream cheese mixture. Swirl gently with a knife or skewer to create a marbled effect.
  8. Bake on the middle rack for 55-65 minutes. Check at 55 minutes with a toothpick; it should come out mostly clean with a few moist crumbs. Cover with foil if top browns too fast after 40 minutes.
  9. Cool in the pan for 15 minutes, then lift out using parchment overhang and cool completely on a wire rack before slicing.

Notes

Do not overmix the batter to keep bread tender. Use room temperature eggs and cream cheese for smooth swirl. Use pure pumpkin puree, not pumpkin pie filling. Swirl cream cheese gently to maintain marbled effect. Start checking doneness at 55 minutes. Line pan with parchment paper for easy removal.

Nutrition

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

Find it online: https://juliamadeit.com/moist-pumpkin-chocolate-chip-cream-cheese-swirl-bread-easy-homemade-recipe/