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pumpkin chocolate chip bread with cream cheese swirls
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5 from 71 votes

Pumpkin Chocolate Chip Bread with Cream Cheese Swirls

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!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
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

Dry Ingredients

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.

Notes

Makes 2 loafs of pumpkin chocolate chip bread using 1 lb loaf pans
This will keep in the fridge for up to 5 days or in the freezer for up to one month. 
Instead of Bittersweet Chocolate Chips:
  • dark chocolate chips
  • milk chocolate chips
  • cinnamon chips
  • butterscotch chips
  • white chocolate chips

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