Description

This Pumpkin Chocolate Chip Bread with Cream Cheese Swirls is a moist and flavorful autumn treat. It combines the rich, spiced pumpkin batter with luscious cream cheese layers and bittersweet chocolate chips throughout, creating a perfect balance of sweet and savory flavors. Ideal for breakfast, snack, or dessert, this bread offers a delightful swirl of cream cheese and chocolate in every slice.

Ingredients

Wet Ingredients

4 large eggs
1 can pumpkin puree (15 oz, 425 g)
1 cup plain full-fat Greek yogurt
¼ cup avocado oil (or any vegetable oil)
1 Tablespoon vanilla bean paste

Dry Ingredients

2⅓ cups all-purpose flour
1¾ cups brown sugar
2 teaspoons baking soda
1 teaspoon salt
1½ Tablespoons ground cinnamon
1 teaspoon ground ginger powder
1 teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon ground clove
2 cups bittersweet chocolate baking chips (reserve ⅔ cup)

Cream Cheese Filling

16 oz cream cheese, softened
¼ cup sugar
1 Tablespoon all-purpose flour
1 Tablespoon milk (or water)
1 large egg

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Instructions

Preheat Oven: Set your oven to 350°F (175°C) to prepare it for baking the bread.
Prepare Pumpkin Batter: In a large mixing bowl, combine the wet ingredients—eggs, pumpkin puree, Greek yogurt, avocado oil, and vanilla bean paste—with the brown sugar. Stir until the sugar is fully dissolved and the mixture is smooth.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, pumpkin spice mix (cinnamon, ginger, allspice, nutmeg, clove), and 1⅓ cups of the bittersweet chocolate chips.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until everything is thoroughly combined into a smooth pumpkin batter.
Make Cream Cheese Filling: In a small bowl, beat together the softened cream cheese, sugar, flour, milk (or water), and egg using an electric mixer or whisk until smooth and free of lumps.
Grease Loaf Pans: Lightly grease two loaf pans to prevent sticking and prepare for layering.
Layer Batter and Cream Cheese: Begin layering the pumpkin batter and cream cheese filling in the loaf pans, alternating between each. Fill each pan about ¾ full. This creates a beautiful swirl effect once baked.
Add Reserved Chocolate Chips: Sprinkle the reserved ⅔ cup of chocolate chips evenly over the top of the layered batter in each pan.
Bake: Place loaf pans in the preheated oven and bake at 350°F for 55 minutes to 1 hour. Check doneness by inserting a toothpick into the center; it should come out clean. If the tops are browning too quickly, loosely cover with aluminum foil to prevent burning.
Cool and Serve: Once baked, remove the breads from the oven and allow them to cool in the pans for about 15 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Notes

To keep the cream cheese filling smooth, make sure the cream cheese is fully softened before mixing.
You can substitute the avocado oil with any neutral vegetable oil if needed.
For a dairy-free option, substitute Greek yogurt and cream cheese with plant-based alternatives.
Storing leftover bread: wrap tightly and refrigerate up to 5 days or freeze for longer storage.
Adding nuts like walnuts or pecans can add a nice crunch if desired.
Use dark chocolate chips for a richer chocolate flavor if preferred.

Prep Time: 20 minutes
Cook Time: 55 to 60 minutes
Category: Bread
Method: Baking
Cuisine: American