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Best Easy Pumpkin Chocolate Chip Bread with Cream Cheese Swirl

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This quick pumpkin chocolate chip bread with cream cheese swirl is moist, tender, and packed with melty chocolate chips and tangy cream cheese ribbons. It’s an easy weeknight dessert that comes together in 15 minutes and bakes while you eat dinner.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¾ cup semi-sweet chocolate chips (plus extra for sprinkling on top)
  • 4 ounces cream cheese, softened to room temperature (full-fat block style)
  • ¼ cup granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray the parchment with non-stick spray.
  2. Make the cream cheese swirl: In a medium bowl, beat the softened cream cheese with ¼ cup granulated sugar until smooth and creamy. Add the egg yolk and ½ teaspoon vanilla extract, and beat until fully combined. Set aside at room temperature.
  3. Whisk dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and nutmeg until no lumps remain.
  4. Mix wet ingredients: In a separate medium bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, whisking after each addition. Then whisk in the pumpkin puree and vanilla extract until smooth and glossy.
  5. Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold together gently until just combined—do not overmix. A few small lumps are fine.
  6. Fold in chocolate chips: Gently fold in ¾ cup of chocolate chips.
  7. Layer batter and cream cheese swirl: Pour half of the batter into the prepared loaf pan and spread evenly. Drop spoonfuls of the cream cheese mixture over the batter (about 5-6 dollops). Pour the remaining batter on top, then add the rest of the cream cheese mixture in dollops. Use a butter knife or skewer to gently swirl the cream cheese into the batter with about 6 figure-eight motions—do not over-swirl.
  8. Sprinkle extra chocolate chips on top and press them in gently.
  9. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil around the 40-minute mark.
  10. Cool in the pan for 15 minutes, then use the parchment overhang to lift the bread out onto a cooling rack. Let cool completely before slicing (at least 2 hours).

Notes

Do not overmix the batter—mix just until flour disappears to keep the bread tender. Room temperature ingredients are important for proper blending. For the swirl, use gentle figure-eight motions (6 max) to keep distinct ribbons. Let the bread cool completely before slicing to allow the cream cheese swirl to set. The bread tastes even better the next day as flavors meld.

Nutrition

Keywords: pumpkin bread, chocolate chip, cream cheese swirl, quick bread, fall dessert, easy pumpkin recipe

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