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Pumpkin Chocolate Chip Bread With Cream Cheese Swirls

Pumpkin chocolate chip bread with cream cheese swirls bakes into a moist loaf with a marbled ribbon of tangy cream cheese through spiced pumpkin batter. Warm cinnamon-ginger-nutmeg flavors and melty chocolate chips create a tender, evenly dotted crumb in every slice.
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Prep Time 20 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 30 minutes
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin batter
  • 15 oz pumpkin puree
  • 3 eggs
  • 1 tsp vanilla extract
  • 2.33 cup all-purpose flour
  • 1.75 cup brown sugar
  • 0.25 cup vegetable oil
  • 1.5 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp nutmeg
  • 1 tsp salt
  • 2 tsp baking soda
  • 2 cup semi-sweet chocolate chips
Cream cheese swirl
  • 8 oz cream cheese, softened
  • 0.25 cup sugar
  • 1 tbsp milk

Equipment

  • 2 sheet pan

Method
 

Prep the oven and dry mix
  1. Preheat the oven to 350F and grease two 9x5-inch loaf pans.
  2. Whisk together the all-purpose flour, brown sugar, ground cinnamon, ground ginger, nutmeg, salt, and baking soda in a large bowl.
Make the pumpkin batter and swirl
  1. Whisk the pumpkin puree, eggs, vanilla extract, and vegetable oil, then fold into the dry ingredients until just combined.
  2. Fold in the semi-sweet chocolate chips, reserving a few for the top.
  3. Beat the cream cheese, sugar, and milk together until smooth for the swirl.
Assemble and bake
  1. Divide half the batter between the pans, dollop with the cream cheese mixture, top with the remaining batter, and swirl with a knife.
  2. Bake at 350F for 50-60 minutes, until a toothpick inserted comes out mostly clean.
  3. Cool in the pans for 15 minutes before turning out onto a rack.

Notes

For clean swirls, keep the cream cheese mixture thick and smooth; if it looks runny, chill it 10 minutes before assembling. Store the cooled bread wrapped at room temperature for up to 3 days or refrigerated for up to 5 days. Freeze slices wrapped tightly for up to 2 months. For a lighter option, use half the vegetable oil and replace it with unsweetened applesauce (you may need to bake 2-4 minutes longer).