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Kid-Approved Pumpkin Chocolate Chip Bread with Cream Cheese Swirl

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Moist pumpkin bread with pockets of tangy cream cheese and melty chocolate chips in every slice. This easy, no-fuss recipe comes together in 15 minutes of active prep and is perfect for fall baking.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (240g) pumpkin puree (100% pure, not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (canola or avocado oil work too)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract (pure, not imitation)
  • 1 cup (175g) semi-sweet chocolate chips (plus 2 tablespoons for topping)
  • 8 ounces (226g) full-fat block cream cheese, softened (Philadelphia recommended)
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line with a parchment paper sling, leaving about 2 inches of overhang on the long sides.
  2. Make the cream cheese swirl: In a small bowl, beat the softened cream cheese with ¼ cup (50g) granulated sugar until smooth and creamy. Add the egg yolk and 1 teaspoon vanilla extract, then beat until fully combined. Set aside at room temperature.
  3. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and 2 teaspoons vanilla extract until smooth and well combined.
  5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together gently until just combined (a few small lumps are fine). Do not overmix.
  6. Fold in the chocolate chips with a few gentle strokes. Reserve about 2 tablespoons of chips to sprinkle on top.
  7. Pour half the batter into the prepared loaf pan and spread evenly. Drop spoonfuls of the cream cheese mixture over the batter (about 6 to 8 dollops). Pour the remaining batter on top, then add the rest of the cream cheese mixture in dollops. Using a butter knife, make a few gentle figure-eight motions through the batter (just 3 or 4 passes) to create ribbons. Sprinkle reserved chocolate chips on top.
  8. Bake at 350°F (175°C) for 55 to 65 minutes. At the 50-minute mark, check the bread; if the top is browning too quickly, tent loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached (avoid cream cheese pockets when testing).
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment sling to lift it out and transfer to the rack to cool completely. Wait at least 1 hour before slicing.

Notes

Don’t overmix the batter to keep the bread tender. Use room temperature ingredients for best results. Stir pumpkin puree before measuring. Let the bread cool completely before slicing to allow the cream cheese swirl to set. For a dairy-free version, use vegan cream cheese and coconut oil spray. For gluten-free, substitute with a 1:1 gluten-free baking flour blend containing xanthan gum. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze for up to 3 months.

Nutrition

Keywords: pumpkin bread, chocolate chip, cream cheese swirl, fall baking, quick bread, kid-friendly, easy recipe

Find it online: https://crispcraving.com/kid-approved-pumpkin-chocolate-chip-bread-with-cream-cheese-swirl/