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Easy Pumpkin Chocolate Chip Bread with Cream Cheese Swirl

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This Easy Pumpkin Chocolate Chip Bread with Cream Cheese Swirl is a tender, spiced pumpkin bread with melty dark chocolate pockets and a tangy-sweet cream cheese ribbon running through the middle. It’s a quick and easy fall treat that tastes like it came from a bakery, ready in about 15 minutes of hands-on time.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (dark preferred)
  • 1 cup (245g) pumpkin puree (100% pumpkin, not pie filling)
  • ½ cup (120ml) vegetable oil (or melted coconut oil or butter)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (175g) semi-sweet chocolate chips (plus 2 tablespoons for topping)
  • 8 ounces (226g) cream cheese, fully softened to room temperature
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving about 2 inches of overhang on the two long sides.
  2. Make the cream cheese swirl first: In a small bowl, beat the softened cream cheese with ¼ cup sugar, 1 egg yolk, and ½ teaspoon vanilla extract until completely smooth. Set aside at room temperature.
  3. Whisk the dry ingredients together: In a large mixing bowl, combine the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Whisk until evenly distributed.
  4. Mix the wet ingredients in a separate bowl: In a medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  5. Combine wet and dry ingredients: Pour the wet mixture into the bowl with the dry ingredients. Fold together gently with a rubber spatula until just combined (10-12 strokes). Do not overmix.
  6. Fold in the chocolate chips: Add the chocolate chips and fold in with 3-4 gentle strokes. Reserve about 2 tablespoons of chips for topping.
  7. Layer the batter and cream cheese: Pour half of the batter into the prepared loaf pan and spread evenly. Dollop the cream cheese mixture on top in 5-6 spoonfuls, spreading slightly. Pour the remaining batter over the cream cheese layer and spread gently.
  8. Create the swirl: Use a butter knife or skewer to drag through the batter in a zigzag pattern from left to right, then right to left, the full length of the pan. Repeat going the other direction. Do 3-4 passes total.
  9. Sprinkle with reserved chocolate chips: Scatter the reserved 2 tablespoons of chips over the top.
  10. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when pressed.
  11. Cool properly: Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment handles to lift it out and transfer to the rack to cool completely before slicing.

Notes

Make sure cream cheese is fully softened to room temperature for a smooth swirl. Do not over-swirl the batter; 3-4 passes is perfect. For accurate flour measurement, spoon flour into the measuring cup and level off with a knife. If the bread browns too quickly, tent with foil at the 40-minute mark. The bread tastes even better on the second day.

Nutrition

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

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