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Creamy Swirled Chocolate Chip Pumpkin Bread

creamy swirled chocolate chip pumpkin bread - featured image
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This moist and tender pumpkin bread features a tangy cream cheese swirl and melty chocolate chips in every bite. It’s the perfect easy fall recipe that tastes way more complicated than it actually is.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 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 cup canned pumpkin puree (100% pure pumpkin)
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 8 oz 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 exposed parts of the pan with cooking spray.
  2. In a large bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until no lumps remain.
  3. In a separate medium bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking well after each. Stir in pumpkin puree and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). Fold in chocolate chips.
  5. In a small bowl, beat softened cream cheese with ¼ cup sugar until smooth and creamy. Add egg yolk and vanilla, then beat until fully incorporated and silky.
  6. Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Drop spoonfuls of half the cream cheese mixture over the batter. Pour remaining pumpkin batter on top, then drop remaining cream cheese mixture over that.
  7. Using a toothpick or skewer, drag through the batter in a figure-eight pattern from one end of the pan to the other, making about 5-6 passes. Do not over-swirl.
  8. Bake for 55-65 minutes. At 50 minutes, check if top is browning too quickly and tent with aluminum foil if needed. Bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let bread cool in the pan on a wire rack for 15-20 minutes. Use parchment overhang to lift it out and transfer to the rack to cool completely before slicing.

Notes

Room temperature ingredients are crucial for the cream cheese swirl. Let cream cheese and eggs sit out for 30 minutes before starting. Do not overmix the batter or over-swirl the cream cheese. For best results, let the bread cool completely before slicing, or make it a day ahead for enhanced flavor.

Nutrition

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

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