Chocolate Chip Cream Cheese Pumpkin Bread
Frankenstein-ed 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 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!
Tips for Making Chocolate Chip Cream Cheese Pumpkin Bread
Planning on making this seasonal loaf? 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
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!
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!
If you make this chocolate chip cream cheese pumpkin bread, let me know! I’d love to hear how it turns out and see your photos!
The creaminess of a cream cheese swirl pumpkin bread with the extra bonus of mini chocolate chips. A spiced seasonal bread that’s perfect for a sweet breakfast or afternoon snack.
- 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
- 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
Preheat your oven to 350°F. Line a 9-inch loaf pan on all sides with parchment paper.
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.
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.
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.
Pour half of the pumpkin bread batter into the lined loaf pan. Set the rest of the batter aside.
In a small bowl, mix 2 tablespoons of granulated sugar and 1 teaspoon to create cinnamon sugar. Set aside.
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.
Stir in ⅓ cup of mini chocolate chips until evenly distributed.
Pour the cream cheese onto the pumpkin bread batter in the loaf pan.
Pour the remaining pumpkin bread batter over the top and use a small spatula to spread it evenly.
Sprinkle the cinnamon and sugar topping over the top, making sure to distribute it evenly.
Bake the pumpkin bread loaf for 45-55 minutes, until a toothpick inserted in the center comes out mostly clean.
Let cool for 15 minutes before removing from the pan. Let cool completely before slicing and serving. Enjoy!
