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Moist Pumpkin Chocolate Chip Bread Recipe with Easy Cream Cheese Swirl

moist pumpkin chocolate chip bread - featured image
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A moist and tender pumpkin bread with a silky cream cheese swirl and melty chocolate chips, perfect for cozy fall mornings or any time you want a comforting treat.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil or melted butter
  • 2 large eggs, room temperature
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 3/4 cup (130g) semi-sweet chocolate chips
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line with parchment paper if desired.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
  3. In another bowl, whisk the sugar and oil together gently. Add the eggs one at a time, blending well after each addition. Stir in the pumpkin puree and vanilla extract until smooth.
  4. Pour the dry ingredients into the wet ingredients and fold together with a spatula just until no dry streaks remain. Do not overmix.
  5. Gently stir in the chocolate chips, reserving a few to sprinkle on top if desired.
  6. In a medium bowl, beat the softened cream cheese with sugar until smooth and fluffy. Add the egg and vanilla extract, mixing until creamy and lump-free.
  7. Pour half of the pumpkin batter into the loaf pan. Dollop half of the cream cheese mixture on top and swirl gently with a knife or skewer. Repeat with remaining batter and cream cheese, swirling again to create a marbled effect.
  8. Bake for 55-65 minutes, starting to check at 50 minutes by inserting a toothpick into the center. It should come out with a few moist crumbs but no wet batter.
  9. Let the bread cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use room temperature eggs and cream cheese for best mixing results. Do not overmix the batter to keep the bread tender. Swirl the cream cheese gently to create a marbled effect. Start checking doneness at 50 minutes to avoid overbaking. For gluten-free, use a 1-to-1 gluten-free flour blend and xanthan gum if needed. For dairy-free, substitute cream cheese with a dairy-free alternative and use coconut oil instead of vegetable oil.

Nutrition

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

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