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Wholesome Pumpkin Chocolate Chip Bread with Cream Cheese Swirl

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A dense, rich pumpkin bread with a tangy cream cheese swirl and pockets of dark chocolate chips. Made with whole wheat pastry flour and naturally sweetened, this quick bread is perfect for fall baking and is a crowd-pleaser.

Ingredients

Scale
  • 1 ¾ cups (210g) whole wheat pastry flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree
  • ½ cup (100g) coconut sugar
  • ¼ cup (60ml) pure maple syrup
  • 2 large eggs, at room temperature
  • ¼ cup (60ml) coconut oil, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • ½ cup (90g) dark chocolate chips
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (15g) powdered sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon (15ml) milk

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, or grease generously with coconut oil.
  2. In a large bowl, whisk together whole wheat pastry flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. In a separate medium bowl, whisk together pumpkin puree, coconut sugar, maple syrup, eggs, melted coconut oil, and vanilla extract until smooth and glossy.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are okay). Fold in dark chocolate chips, reserving about 1 tablespoon for topping.
  5. In a small bowl, beat softened cream cheese with powdered sugar, vanilla extract, and milk until smooth and spreadable.
  6. Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Drop spoonfuls of cream cheese mixture over the batter. Pour remaining pumpkin batter on top, then add remaining cream cheese mixture in dollops. Use a toothpick or skewer to swirl in figure-eight motions, being careful not to over-swirl.
  7. Sprinkle reserved chocolate chips on top. Bake for 50-60 minutes, until a toothpick inserted in the center (avoiding cream cheese pockets) comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil for the last 10 minutes.
  8. Cool in pan for 15 minutes, then lift out using parchment handles and transfer to a cooling rack. Cool completely (at least 45 minutes) before slicing.

Notes

Use room temperature ingredients for best results. Do not overmix the batter. Let the bread cool completely before slicing to avoid crumbling. For a gluten-free version, substitute a 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese and ensure chocolate chips are dairy-free.

Nutrition

Keywords: pumpkin bread, chocolate chip, cream cheese swirl, whole wheat, fall baking, quick bread

Find it online: https://cooksybite.com/wholesome-pumpkin-chocolate-chip-bread-with-cream-cheese-swirl/