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Creamy Pumpkin Chocolate Chip Bread with Cream Cheese Swirl

Creamy Pumpkin Chocolate Chip Bread - featured image
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A moist, dense quick bread featuring a tangy cream cheese swirl and pockets of semi-sweet chocolate chips, perfect for autumn mornings or gifting.

Ingredients

Scale
  • 1 cup canned pumpkin puree (100% pure)
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves)
  • 1/2 tsp salt
  • 8 oz full-fat cream cheese, softened
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8×4 inch loaf pans with butter or non-stick spray.
  2. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy (2-3 minutes).
  4. Beat in eggs one at a time, then mix in pumpkin puree and vanilla extract until smooth.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed or with a spatula until just combined. Do not overmix.
  6. In a small bowl, mix softened cream cheese, powdered sugar, and vanilla until smooth.
  7. Spoon half of the pumpkin batter into each prepared loaf pan. Dollop cream cheese mixture over the batter and swirl gently with a knife.
  8. Sprinkle half of the chocolate chips over the swirl. Add remaining batter on top and spread gently. Top with remaining chocolate chips.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if browning too quickly.
  10. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure all ingredients are at room temperature for best texture. Do not overmix the batter to avoid a tough crumb. Use pure pumpkin puree, not pumpkin pie filling. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, chocolate chip bread, fall baking, quick bread, autumn recipe, gluten-free option

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