Chocolate Chip Cream Cheese Pumpkin Bread

Creamy, Chocolatey Pumpkin Bread

While I don’t count myself as a pumpkin fanatic, I love pumpkin bread for breakfast in the fall. It’s moist, just spiced enough, and so, so delicious. This year, I was nibbling on a slice of pumpkin bread from my usual coffee shop and it dawned on me: why is there always chocolate chip pumpkin bread or cream cheese swirl pumpkin bread, but never chocolate chip AND cream cheese swirl pumpkin bread? Cue me from stage left!  I knew it was my moment to create the dream pumpkin bread recipe we all deserve.

This bread is the best breakfast or sweet snack.  It’s a pumpkin loaf with the cream cheese spread built in. Plus, chocolate makes everything better. I’ve been eating this for breakfast with a little coffee and it really warms my October soul!

The Supplies

Ingredients

To make this pumpkin chocolate chip cream cheese bread, you’ll need the following ingredients:

• All purpose flour
• Granulated sugar
• Baking soda
• Baking powder
• Ground cinnamon
• Ground nutmeg
• Fine salt
• Ground cloves
• Eggs
• Canned pumpkin
• Whole milk
• Canola oil
• Vanilla extract
• Cream cheese
• Mini chocolate chips

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this pumpkin bread with a chocolate chip cream cheese swirl, you’ll need the following pieces of equipment:

• 9-inch loaf pan
• Mixing bowls
• Measuring cups
• Measuring spoons
• Whisk
• Silicone spatula

Tips for Making Chocolate Chip Cream Cheese Pumpkin Bread

Planning on making this pumpkin chocolate chip cream cheese bread?  Here are a few tips for a successful bake:

• To keep a light cake, with creamy cream cheese, don’t over mix your components.  Over stirring the pumpkin bread can lead to a dense cake, and overwhipping the cream cheese can incorporate too much air and not give you the satisfying cheesecake consistency you’re looking for.
• To store your pumpkin bread, let it cool completely at room temperature and wrap in cling wrap.  Keep in the fridge for up to 5 days.

Recipe Details

Mix the Pumpkin Bread and Cream Cheese Swirl

Breaking this recipe down, there are two parts to focus on: making the pumpkin bread and making the cream cheese layer.  The pumpkin bread is made by first incorporating the dry ingredients in a large bowl. Similar to making pasta, you’ll make a little well in the center of your dry ingredients and all of the wet ingredients.  Starting small, whisk the wet ingredients in short strokes to begin to incorporate those first. Slowly begin whisking in the dry ingredients until everything is just combined. Don’t over mix or you may end up with a tough loaf!

Second comes the cream cheese layer.  This is essentially a chocolate chip cheesecake in the middle of the pumpkin loaf.  To make this layer, add everything except for the chocolate chips to a bowl. Use a hand mixer to whip everything until it’s nice and smooth.  Again, don’t over mix or you may whip the cream cheese and you don’t want too much air!  Stir in the chocolate chips and you have both main components ready to go!

Assemble and Bake

To assemble, pour half of the pumpkin loaf batter into a lined loaf pan. Add the cream cheese layer to the pan and then top with the remaining pumpkin bread batter, making a cream cheese sandwich. I then like to sprinkle a little cinnamon sugar on the top, to help make a crisp, sweet, tasty crust!

Bake until a toothpick inserted to the center of the loaf comes out cleanly and let cool. Enjoy!

Love Autumnal baking? Be sure to check out these other recipes:

If you make this pumpkin chocolate chip cream cheese bread, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!

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Halloween

Chocolate Chip Cream Cheese Pumpkin Bread

Author: Laura Wilkins Cooking Method: Baked Cuisine: American Courses: Bread, Breakfast, Snacks

Difficulty: Intermediate Prep Time 15 mins Cook Time 45 mins Rest Time 15 mins Total Time 1 hr 15 mins

Cooking Temp: 350  F Servings: 8

Best Season: Fall

Dietary:

N Nut Free V Vegetarian

Description

A pumpkin chocolate chip cream cheese bread with a creamy, chocolate chip swirl in the center. A spiced bread perfect for a sweet breakfast.

Ingredients

Scale

1/2x 1x 2x 3x

Pumpkin Bread

• 1 ¹⁄₂ cup all-purpose flour
• ³⁄₄ cup plus 2 tablespoons granulated sugar, divided
• 1 tsp baking soda
• ¹⁄₄ tsp baking powder
• 3 tsp ground cinnamon, divided
• 1 tsp ground nutmeg
• 1 tsp salt
• ¹⁄₂ tsp cloves
• 2 eggs, room temperature
• 1 cup canned pumpkin
• ¹⁄₃ cup whole milk
• ¹⁄₂ cup canola oil
• 1 tsp vanilla extract

Choc-Chip Cream Cheese Swirl

• 8 oz cream cheese, room temperature
• ¹⁄₄ cup granulated sugar
• 1 egg, room temperature
• 2 tbsp all-purpose flour
• ¹⁄₃ cup mini chocolate chips

Instructions

Do some prep

1. Preheat your oven to 350°F. Line a 9-inch loaf pan on all sides with parchment paper.

Make the Pumpkin Bread Batter

1. In a large bowl, whisk 1 ½ cups all purpose flour, ¾ cup granulated sugar, 1 teaspoon baking soda, ¼ teaspoon baking powder, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg,1 teaspoon salt, and ½ teaspoons cloves until evenly distributed.  Push the dry ingredients to the side of the bowl to make a well in the center.

2. To the center of the well, add 2 eggs, 1 cup canned pumpkin, ⅓ cup whole milk, ½ cup canola oil and 1 teaspoon vanilla extract.

3. Using a whisk, stir the wet ingredients in the center of the bowl until they begin to come together, about 30-40 seconds. Continue to stir, slowly incorporating more of the dry ingredients into the mix. Stop whisking once all ingredients are just combined.

4. Pour half of the pumpkin bread batter into the lined loaf pan. Set the rest of the batter aside.

Make the Cinnamon Sugar Topping

1. In a small bowl, mix 2 tablespoons of granulated sugar and 1 teaspoon to create cinnamon sugar.  Set aside.

Make the Choc-Chip Cream Cheese Swirl

1. In a medium bowl, add 8 oz of cream cheese, ¼ cup granulated sugar, 1 egg, 2 tablespoons all purpose flour, and 1 teaspoon vanilla extract. Using a hand mixer, whip on medium speed until all ingredients are smooth and incorporated.  Do not over whip and add too much air.

2. Stir in ⅓ cup of mini chocolate chips until evenly distributed.

3. Pour the cream cheese onto the pumpkin bread batter in the loaf pan.

Finish the Loaf and Bake

1. Pour the remaining pumpkin bread batter over the top and use a small spatula to spread it evenly.

2. Sprinkle the cinnamon and sugar topping over the top, making sure to distribute it evenly.

3. Bake the pumpkin bread loaf for 45-55 minutes, until a toothpick inserted in the center comes out mostly clean.

4. Let cool for 15 minutes before removing from the pan. Let cool completely before slicing and serving.  Enjoy!