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Creamy Swirled Chocolate Chip Pumpkin Bread

creamy swirled chocolate chip pumpkin bread - featured image
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This moist pumpkin bread is swirled with a creamy cheesecake-like layer and studded with chocolate chips. It’s an easy, forgiving fall recipe that looks impressive and tastes incredible.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 ½ cups canned pumpkin puree (100% pure, not pie filling)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 4 ounces cream cheese, softened to room temperature
  • ¼ cup 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 the paper.
  2. Make the cream cheese swirl: In a medium bowl, beat softened cream cheese and ¼ cup sugar until smooth. Add egg yolk and ½ teaspoon vanilla, beat until combined. Set aside.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  4. Combine wet ingredients: In a separate bowl, whisk together granulated sugar, brown sugar, and oil. Add eggs one at a time, whisking after each. Stir in pumpkin puree and 1 teaspoon vanilla.
  5. Combine wet and dry: Pour wet mixture into dry ingredients. Fold gently with a rubber spatula until just combined (do not overmix).
  6. Fold in 1 cup chocolate chips, reserving a handful for the top.
  7. Layer and swirl: Pour half the batter into the prepared pan. Drop spoonfuls of cream cheese mixture over batter. Pour remaining batter on top, then drop remaining cream cheese mixture in spoonfuls.
  8. Create the swirl: Use a butter knife or skewer to gently drag through batter in a figure-eight pattern (5-6 passes). Sprinkle reserved chocolate chips on top.
  9. Bake for 50-60 minutes. If top browns too quickly, tent with foil at 45 minutes. Bread is done when a toothpick inserted into the center (avoiding cream cheese pockets) comes out clean or with a few moist crumbs.
  10. Cool in pan for 15 minutes, then lift out using parchment and transfer to a wire rack. Cool completely (at least 1 hour) before slicing.

Notes

Don’t overmix the batter to keep the bread tender. Use room temperature ingredients for best results. For the swirl, make only 5-6 gentle passes to keep distinct ribbons. Let the bread cool completely before slicing to allow the cream cheese to set. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use dairy-free cream cheese and chocolate chips.

Nutrition

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

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