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Perfect Chocolate Chip Pumpkin Bread with Cream Cheese Swirl

chocolate chip pumpkin bread with cream cheese swirl - featured image
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This moist pumpkin bread is studded with semi-sweet chocolate chips and swirled with a tangy cream cheese ribbon. It’s an easy, crowd-pleasing fall bake that delivers bakery-worthy results every time.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (245g) pumpkin purée (100% pumpkin, not pie filling)
  • ½ cup (120ml) vegetable oil (canola or avocado oil work too)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (130g) semi-sweet chocolate chips
  • 8 oz (226g) cream cheese, cold
  • ¼ cup (50g) 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. Lightly grease exposed ends.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt for about 20 seconds.
  3. In a separate medium bowl, whisk together granulated sugar, brown sugar, pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  4. Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined (a few lumps are fine). Do not overmix.
  5. Fold in chocolate chips, reserving about 2 tablespoons for topping.
  6. In a small bowl, beat cold cream cheese with a hand mixer until smooth (about 30 seconds). Add ¼ cup sugar, egg yolk, and ½ teaspoon vanilla; beat until silky and thick.
  7. Pour half the pumpkin batter into the prepared pan and spread evenly. Dollop half the cream cheese mixture on top in 4-5 spoonfuls. Pour remaining batter over cream cheese, then dollop remaining cream cheese on top. Gently drag a butter knife through the batter in a figure-eight pattern to create ribbons. Sprinkle reserved chocolate chips on top.
  8. Bake for 55-65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If top browns too quickly after 40 minutes, tent loosely with foil.
  9. Cool in pan on a wire rack for 15 minutes, then lift out using parchment handles and transfer to rack to cool completely (at least 1 hour before slicing).

Notes

Use cold cream cheese for the swirl to prevent sinking. Do not overmix the batter. Let bread cool completely before slicing to keep the cream cheese swirl intact. For mini loaves, bake 25-30 minutes; for muffins, bake 18-22 minutes at 350°F.

Nutrition

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

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