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Pumpkin Chocolate Chip Bread With Cream Cheese Swirls

Pumpkin chocolate chip bread with cream cheese swirls bakes into a tender loaf packed with melty dark chocolate chips. A tangy cream cheese ribbon is swirled through the batter for gooey, bakery-style contrast in every slice.
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Prep Time 1 hour 15 minutes
Cook Time 1 hour
Total Time 2 hours 15 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour Toss chocolate chips in flour to prevent sinking if desired.
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 0.5 tsp salt
Wet ingredients
  • 1 cup pumpkin puree
  • 0.5 cup vegetable oil
  • 2 eggs Use large eggs.
  • 1 cup brown sugar
  • 1 cup dark chocolate chips
Cream cheese swirl
  • 8 oz cream cheese, softened Soften for a smooth swirl.
  • 0.25 cup granulated sugar

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep
  1. Preheat the oven to 350°F and grease a loaf pan so the loaf releases cleanly.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, pumpkin pie spice, and salt together until evenly combined with no visible streaks.
Mix wet ingredients
  1. Beat pumpkin puree, vegetable oil, eggs, and brown sugar until smooth, then fold into the dry ingredients to form a thick batter.
Add chocolate chips
  1. Stir in dark chocolate chips until the batter is evenly studded.
Make the swirl
  1. Beat cream cheese with granulated sugar until smooth and spreadable, with a uniform creamy texture.
Assemble loaf
  1. Pour half the batter into the pan, dollop the cream cheese mixture on top, and then add the remaining batter over it.
Swirl and top
  1. Top with additional chocolate chips and swirl gently so the cream cheese ribbon streaks through without mixing fully.
Bake
  1. Bake for 55-60 minutes at 350°F until a toothpick comes out mostly clean with a few moist crumbs and no wet batter.
Cool
  1. Cool the loaf fully before slicing so the cream cheese swirls hold their shape and look clean.

Notes

For easiest slices with clear swirls, let the loaf cool fully before cutting. If your chocolate chips tend to sink, toss the dark chocolate chips in a spoonful of flour before folding into the batter. Store covered in the refrigerator for up to 4 days; freeze slices for up to 2 months (wrap well). For a dairy swap, use a plain lactose-free cream cheese in the swirl to keep the same tangy ribbon.