Pumpkin Chocolate Chip Bread with Cream Cheese Swirls
A whole can of pumpkin, a homemade pumpkin spice blend, and bittersweet chocolate chips baked in layers with a tangy cream cheese filling. Makes two 1 lb loaves.
Servings: 18
Calories: 390kcal
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
- 1¾ cup brown sugar
Dry Ingredients
- 2⅓ cup all purpose flour
- 2 tsp baking soda
- 1 tsp 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
- Prep
- Preheat the oven to 350°F. Grease two 1 lb loaf pans.
Pumpkin Batter
- In a large mixing bowl, mix the wet ingredients and brown sugar until the sugar dissolves.
- Set aside ⅔ cup of the chocolate chips for the top. In a medium bowl, mix the flour, baking soda, salt, pumpkin spice mix, and the remaining 1⅓ cups of chocolate chips.
- Add the dry mixture to the wet ingredients and mix until well combined. Set aside.
Cream Cheese Filling
- In a small bowl, beat all the filling ingredients with an electric mixer or whisk until smooth, with no lumps.
Fill and Bake
- Starting with the pumpkin batter, alternate layers of batter and cream cheese filling until the pans are ¾ full. Swirl just the top layer with an offset spatula, then sprinkle the reserved chocolate chips on top.
- Bake for 55 minutes to 1 hour, until a toothpick inserted into the bread comes out clean. If the tops get too dark, cover loosely with foil.
- Cool in the pans for 10 to 15 minutes, then turn the loaves out onto a wire rack to cool completely before slicing. Refrigerate once cool.
Notes
- Yield: Makes 2 loaves in 1 lb loaf pans.
- Pumpkin: Use plain pumpkin puree. Pumpkin pie filling is already sweetened and spiced.
- Cream cheese: Use softened brick-style cream cheese for a smooth, lump-free filling.
- Oil: Avocado oil gives a tender crumb, but any neutral vegetable oil works.
- Spice: Swap the homemade blend for 2½ tablespoons store-bought pumpkin pie spice.
- Chip swaps: Dark, milk, or white chocolate chips, butterscotch chips, cinnamon chips, or peanut butter chips.
- Add-ins: Walnuts, almonds, cashews, or toffee bits for more texture.
- Storage: Refrigerate in an airtight container for up to 5 days. Freeze wrapped loaves or slices for up to 3 months; thaw overnight in the fridge.
Nutrition
Calories: 390kcal | Carbohydrates: 50g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 38mg | Sodium: 386mg | Potassium: 229mg | Fiber: 2g | Sugar: 32g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 1mg