Print

Creamy Pumpkin Chocolate Chip Bread with Swirl

creamy pumpkin chocolate chip bread - featured image
Print Recipe

A moist and tender pumpkin bread featuring a tangy cream cheese swirl and semi-sweet chocolate chips. This easy, one-bowl method delivers bakery-quality results with a rich, spiced flavor profile.

Ingredients

Scale
  • 2 ½ cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ½ teaspoon Salt
  • 1 cup Pumpkin Puree
  • ½ cup Unsalted Butter, softened
  • ¾ cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 2 teaspoons Pumpkin Pie Spice
  • 4 oz Full-Fat Cream Cheese, softened
  • 2 tablespoons Heavy Cream
  • 2 tablespoons Granulated Sugar (for swirl)
  • ¼ teaspoon Vanilla Extract (for swirl)
  • 1 cup Semi-Sweet Chocolate Chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar with a mixer on medium speed for 2-3 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in pumpkin puree and 1 teaspoon vanilla extract.
  5. Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. In a small bowl, beat cream cheese, heavy cream, 2 tablespoons sugar, and ¼ teaspoon vanilla until smooth and spreadable.
  7. Spoon half of the pumpkin batter into the prepared pan and spread evenly.
  8. Dollop the cream cheese mixture over the batter in random spoonfuls.
  9. Gently drag a fork or knife through the cream cheese and batter in a zigzag pattern to create a swirl.
  10. Spoon remaining batter over the swirl and spread to cover. Sprinkle chocolate chips evenly on top, pressing them in slightly.
  11. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. Cover with foil if browning too quickly.
  12. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure cream cheese is fully softened to prevent lumps in the swirl. Do not overmix the batter once flour is added to avoid a dense texture. Room temperature ingredients help create a smoother emulsion. The bread keeps well at room temperature for 3 days or can be frozen for up to 3 months.

Nutrition

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

Find it online: https://lunafeast.com/creamy-pumpkin-chocolate-chip-bread-with-swirl-best-5-step-easy-recipe/