Moist pumpkin chocolate chip bread with cream cheese swirls and big chunks of bittersweet chocolate! This pumpkin chocolate chip bread has a healthy twist from greek yogurt and avocado oil!
One of my favorite breads to make during the fall and winter season is this pumpkin chocolate chip bread with cream cheese swirls. It's a favorite with my family and friends and usually gone the same day.
There's a whole can of pumpkin in this bread to give it that distinct pumpkin flavor along with a homemade pumpkin spice blend and a generous amount of big chocolate chips for those chocolate lovers. The cream cheese swirls add a cheesecake-like texture that gives this pumpkin chocolate chip bread a smooth, rich flavor.
To make this pumpkin chocolate chip bread healthy-ish, I used full fat greek yogurt and avocado oil. The greek yogurt makes this bread moist and the avocado oil gives it a tender, soft crumb.
I added a generous amount of big chunks of baker's bittersweet chocolate chips to contrast the sweet flavor of this bread. I don't personally like my baked good overly sweet so this recipe isn't cloyingly sweet and the pockets of slight bitterness from the chocolate chips is the perfect complement.
You might like these pumpkin chocolate chip muffins with cream cheese and cinnamon streusel!
Variations on Pumpkin Chocolate Chip Bread
- For more texture add any of the following:
- walnuts
- almonds
- cashews
- toffee bits
- Instead of bittersweet chocolate chips:
- dark chocolate chips
- butterscotch chips
- white chocolate chips
- cinnamon chips
- peanut butter chips
How to Make Pumpkin Chocolate Chip Bread with Cream Cheese Swirls
Start by combining all the wet ingredients in a large bowl with the brown sugar. Mix this until the sugar dissolves. Reserve some chocolate chips to sprinkle on top. Then add the dry ingredients with the homemade pumpkin spice blend and add this to your wet ingredients.
Make the Cream Cheese Mixture
Mix all the ingredients together for the cream cheese swirls using an electric beater or a whisk. Keep mixing until all the lumps are gone.
Add Cream Cheese Swirls to the Pumpkin Chocolate Chip Bread
Add the pumpkin bread batter as the first layer in your loaf pan. Then alternate with the cream cheese mixture until the loaf pan is about three quarters of the way full. Sprinkle the top with chocolate chips.
Bake in a 350 degree F oven for 55 minutes to 1 hour. If you notice the top of the pumpkin bread getting too dark, loosely cover it with foil. Let it cool for 10 - 15 minutes before removing it from the loaf pan.
This pumpkin chocolate chip bread is sure to please during the holiday season. Make this for Thanksgiving or Christmas or just serve this with a hot cup of coffee or tea. It's the perfect fall baked good!
I hope you enjoy this pumpkin chocolate chip bread with cream cheese swirls! Please share, rate, and comment below. I’d love to hear from you!
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Recipe
Pumpkin Chocolate Chip Bread with Cream Cheese Swirls
Equipment
☑ Ingredients
Wet Ingredients
- 4 large eggs
- 1 can pumpkin puree - 15oz, 425g
- 1 cup greek yogurt plain - full fat
- ¼ cup avocado oil - can substitute any vegetable oil
- 1 Tablespoon vanilla bean paste
Dry Ingredients
- 2⅓ cup all purpose flour
- 1¾ cup brown sugar
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups bittersweet chocolate baking chips
Pumpkin Spice Mix (or substitute with 2½ Tablespoons of store bought pumpkin spice mix)
- 1½ Tablespoon ground cinnamon
- 1 teaspoon ginger powder
- 1 teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ½ teaspoon ground clove
Cream Cheese Filling
- 16 oz cream cheese - softened
- ¼ cup sugar
- 1 Tablespoon all purpose flour
- 1 Tablespoon milk - can substitute water
- 1 egg - large
Instructions
- Preheat your oven to 350 degrees F.
Pumpkin Batter
- In a large mixing bowl, add the wet ingredients and brown sugar. Mix together until the sugar is dissolved.
- Reserve ⅔ cup of chocolate chips in a small bowl and set this aside for later. In a medium size bowl, mix together the dry ingredients, the remaining 1 ⅓ cups of chocolate chips, and the pumpkin spice mix. Then add the dry mixture to the wet ingredients. Mix until it's well combined. Set this aside.
Cream Cheese Filling
- In a small bowl, mix together all the ingredients for the cream cheese filling until smooth. Use an electric beater or a whisk to get out any lumps.
Fill the Loaf Pan
- Grease your two loaf pans. Starting with the pumpkin batter, alternate layers of the pumpkin batter and cream cheese filling until the you've filled ¾ of the loaf pans. Place the reserved chocolate chips on top of the pumpkin bread.
- Bake the pumpkin bread at 350 degrees F for 55 minutes to an hour or until a toothpick inserted comes out clean. If the tops get too dark, you can loosely cover the bread with foil.
✎ Recipe Notes
- dark chocolate chips
- milk chocolate chips
- cinnamon chips
- butterscotch chips
- white chocolate chips
Nutrition
*Nutritional information is an estimate, calculated using online tools.
Fiona
I made this using gluten-free flour, and it was delicious! I came across this recipe after I gave your Pumpkin Muffins a try, and I can't decide which recipe I love more 🙂 Your blog is so lovely, and I love your beautiful photos and helpful tips. Thank you so much!
Carrie
This is so beautiful and impressive - honestly, I didn't think mine would look as good at the photos, but you know what? It is pretty close! 😀 Thanks to your helpful photos, I was able to follow the steps easily. My friends were really shocked I had made something that looked and tasted as amazing as this!!
Jamie
Thank you Carrie! So glad you and your friends loved it! 🙂
Lizet Bowen
This was so good! I took one to some friends and they couldn't stop eating it. It's moist, loaded with chocolate and pumpkin flavor.
Caitlyn Erhardt
The swirl in the middle looks so dreamy! Cannot wait to make this soon!!!
Sara
Omg Jamie, these swirls are literally everything! This bread is such perfection, and the flavors are so incredible! What an awesome recipe for this season -- I honestly hope mine is going to come out as beautiful as yours!