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Best Easy Pumpkin Chocolate Chip Bread with Cream Cheese Swirl

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This tender, cake-like pumpkin bread is loaded with melty chocolate chips and a tangy cream cheese swirl. It’s the perfect fall treat that even pumpkin skeptics will love, and it stays moist for days.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup vegetable oil (or canola/avocado oil)
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar (light or dark)
  • 2 large eggs, room temperature
  • ¼ cup sour cream (full-fat preferred, Greek yogurt works)
  • 1 teaspoon vanilla extract
  • 1 cup semisweet 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 parchment with cooking spray or butter.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and nutmeg for about 20 seconds.
  3. In a medium bowl, whisk together pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, sour cream, and vanilla extract until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Fold in chocolate chips, reserving about 2 tablespoons for topping.
  5. In a small bowl, beat softened cream cheese with an electric hand mixer until smooth. Add ¼ cup sugar, egg yolk, and ½ teaspoon vanilla extract; beat until creamy and combined.
  6. Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Drop spoonfuls of cream cheese mixture over the batter (about 5-6 dollops). Pour remaining pumpkin batter on top, then drop remaining cream cheese mixture in dollops. Use a toothpick or skewer to swirl in figure-eight motions (6-8 times). Sprinkle reserved chocolate chips on top.
  7. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent loosely with foil.
  8. Cool in the pan for 15 minutes, then lift out using parchment paper and transfer to a wire rack to cool completely before slicing.

Notes

Room temperature ingredients are crucial for the cream cheese swirl. Don’t overmix the batter to avoid a tough loaf. The toothpick test may hit cream cheese; test in multiple spots or use an instant-read thermometer (200°F/93°C). Let cool completely before slicing. Bread keeps at room temperature for 3 days or refrigerated for 5 days. Freezes well for up to 3 months.

Nutrition

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

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