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Cozy Pumpkin Chocolate Chip Bread with Easy Cream Cheese Swirl

A delightful fall treat featuring warm spices, luscious chocolate, and a creamy cream cheese swirl.

  • Total Time: 75 minutes
  • Yield: 10 slices 1x

Ingredients

Scale
  • 1 ¾ cups (220g) All-purpose flour
  • 1 teaspoon Baking soda
  • ½ teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground nutmeg
  • ¼ teaspoon Ground cloves
  • ½ cup (115g) Unsalted butter, softened
  • 1 cup (200g) Granulated sugar
  • 2 Large eggs, room temperature
  • 1 cup (240ml) Pumpkin puree
  • 1 teaspoon Vanilla extract
  • 1 cup (175g) Semi-sweet chocolate chips
  • 8 oz (225g) Cream cheese, softened
  • ¼ cup (50g) Granulated sugar
  • 1 Large egg yolk
  • 1 teaspoon Vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan lightly with butter or non-stick spray and line it with parchment paper for easy removal.
  2. Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a medium bowl until combined.
  3. Cream the softened butter with sugar in a large bowl using an electric mixer until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs, one at a time, blending well after each addition.
  5. Mix in the pumpkin puree and vanilla extract until the mixture is smooth and evenly combined.
  6. Gradually add the dry mixture to the wet ingredients, mixing just until combined to avoid overmixing.
  7. Fold in the chocolate chips using a rubber spatula, ensuring they are evenly distributed.
  8. Beat the softened cream cheese, sugar, egg yolk, and vanilla extract in a separate small bowl until smooth and creamy, about 2 minutes.
  9. Pour half of the pumpkin batter into the loaf pan. Dollop half of the cream cheese mixture over the batter and swirl gently with a knife.
  10. Repeat the process with the remaining pumpkin batter and cream cheese mixture, swirling to create a marbled effect.
  11. Bake on the middle rack for 55-65 minutes, testing doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
  12. Let the bread cool in the pan for 15 minutes, then lift it out using the parchment paper and transfer it to a cooling rack.
  13. Cool completely before slicing to keep the cream cheese swirl intact.

Notes

Use fresh spices for the best flavor. Ensure your butter is softened but not melted to achieve the right texture.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 220
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: pumpkin bread, chocolate chip, cream cheese swirl, fall recipes, dessert