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Sliced pumpkin chocolate chip bread with a moist spiced pumpkin crumb, semi-sweet chocolate chips and baked cream cheese swirl

Wholesome Pumpkin Chocolate Chip Bread with Cream Cheese Swirl

A moist, warmly spiced pumpkin chocolate chip bread made with pumpkin puree, Greek yogurt, maple syrup, and semi-sweet chocolate chips with a creamy baked cream cheese swirl.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 2 hours 20 minutes
Servings: 10 Slices
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Pumpkin Bread
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon fine salt
  • 1 cup pure pumpkin puree
  • 2 large eggs
  • ½ cup packed light brown sugar
  • ¼ cup pure maple syrup
  • ⅓ cup avocado oil light olive oil, or neutral baking oil
  • ¼ cup plain Greek yogurt
  • 2 teaspoons pure vanilla extract
  • ¾ cup semi-sweet chocolate chips plus a small handful for topping
  • Cream Cheese Swirl
  • 6 ounces full-fat block cream cheese softened
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Grease and parchment-line a 9 × 5-inch loaf pan.
  3. Combine softened cream cheese, granulated sugar, egg yolk, and ½ teaspoon vanilla until creamy. Set aside.
  4. Whisk flour, baking soda, cinnamon, pumpkin pie spice, and salt in a separate bowl.
  5. In a large bowl, whisk pumpkin puree and eggs.
  6. Add brown sugar and maple syrup.
  7. Whisk in oil, Greek yogurt, and 2 teaspoons vanilla.
  8. Fold dry ingredients into the pumpkin mixture until almost combined.
  9. Fold in ¾ cup chocolate chips.
  10. Spread half the pumpkin batter into the loaf pan.
  11. Dollop approximately two-thirds of the cream cheese mixture over it.
  12. Swirl gently with a knife.
  13. Add remaining pumpkin batter.
  14. Dollop remaining cream cheese mixture over the surface.
  15. Make several gentle swirls with a knife.
  16. Scatter a small handful of chocolate chips over the top.
  17. Bake for approximately 55–65 minutes.
  18. Test a pumpkin section with a wooden skewer.
  19. Tent loosely with foil if the top browns too quickly.
  20. Cool in the pan for 20 minutes.
  21. Remove and transfer to a wire rack.
  22. Cool completely before slicing.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • Full-fat block cream cheese creates the most reliable swirl.
  • Cream cheese should be softened before mixing.
  • Avoid overmixing after adding the flour.
  • Swirl only a few times so the cream cheese remains visible.
  • Test doneness through a pumpkin section rather than a cream cheese pocket.
  • Let the loaf cool completely before slicing.
  • Because it contains cream cheese, store leftovers refrigerated.