Get ready to transform your kitchen into a heavenly bakery with the most irresistible fall treat that will make your taste buds dance! Imagine a slice of moist, decadent pumpkin bread swirled with creamy cream cheese and loaded with rich chocolate chips - this isn't just a recipe, it's a seasonal sensation that will become your new obsession. Whether you're a pumpkin spice lover or just craving a comforting baked delight, this Chocolate Chip Cream Cheese Pumpkin Bread will have you coming back for slice after slice!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup pumpkin puree
- 1/2 cup cream cheese, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray and line with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened cream cheese, white sugar, and brown sugar until smooth and well combined, using an electric mixer on medium speed.
- Add the pumpkin puree, eggs, and vanilla extract to the cream cheese mixture. Beat until the ingredients are fully incorporated and the mixture is creamy.
- In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in the chocolate chips, reserving a small handful to sprinkle on top of the batter for a more decorative finish.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Sprinkle the reserved chocolate chips on top.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.
Tips
- Use room temperature ingredients to ensure smooth mixing and optimal texture.
- Don't overmix the batter - mix just until ingredients are combined to keep the bread tender.
- For extra moisture, make sure your pumpkin puree is well-drained and not watery.
- Check doneness with a toothpick - a few moist crumbs are perfect, but no wet batter.
- Let the bread cool completely before slicing to prevent crumbling.
- For an extra flavor boost, try adding a pinch of nutmeg or ground ginger to the dry ingredients.
- Store in an airtight container to maintain freshness and prevent drying out.
- This bread freezes beautifully - wrap tightly in plastic wrap and then foil for up to 3 months.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 55mg
