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Creamy Pumpkin Bread with Cream Cheese Swirl – Easy Recipe

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This moist and tender pumpkin bread features a tangy cream cheese swirl and pockets of melted chocolate chips. It’s an easy, one-bowl recipe that comes together in minutes and is perfect for fall gatherings or a cozy weekend treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, at room temperature
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (whole milk preferred, or 2% or oat milk)
  • ¾ cup (130g) semi-sweet chocolate chips (plus 1 tablespoon for topping)
  • 4 oz (113g) cream cheese, softened to room temperature
  • 2 tablespoons (25g) granulated sugar (for cream cheese swirl)
  • ½ teaspoon vanilla extract (for cream cheese swirl)
  • 1 tablespoon (8g) all-purpose flour (for cream cheese swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides.
  2. Make the cream cheese swirl: In a medium bowl, beat the softened cream cheese with 2 tablespoons sugar, ½ teaspoon vanilla, and 1 tablespoon flour until smooth and creamy. Set aside at room temperature.
  3. In a large bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ½ teaspoon salt.
  4. In a separate large bowl, whisk together 1 cup granulated sugar and ½ cup packed brown sugar. Add 1 cup pumpkin puree, 2 eggs, ½ cup vegetable oil, 1 teaspoon vanilla, and ¼ cup milk. Whisk until smooth and glossy.
  5. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined (about 10 strokes). Do not overmix.
  6. Gently fold in ¾ cup chocolate chips. Reserve about 1 tablespoon for topping.
  7. Pour half the batter into the prepared loaf pan and spread evenly. Dollop the cream cheese mixture in small spoonfuls over the batter. Pour the remaining batter on top and spread gently. Use a butter knife to swirl the cream cheese into the batter in a figure-eight pattern (4-5 passes).
  8. Sprinkle the reserved tablespoon of chocolate chips over the top.
  9. Bake for 55-65 minutes, or until a toothpick inserted into the center (avoiding cream cheese pockets) comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 45 minutes.
  10. Let the bread cool in the pan for 15 minutes, then lift out using parchment overhang and transfer to a wire rack. Cool completely before slicing (at least 1 hour).

Notes

For best results, use room temperature cream cheese and eggs. Do not overmix the batter. Let the bread cool completely before slicing to avoid crumbling. The bread tastes even better the next day.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, chocolate chip, fall baking, easy pumpkin bread, quick bread

Find it online: https://novanosh.com/creamy-pumpkin-bread-with-cream-cheese-swirl-easy-recipe/