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.
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!