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Moist Chocolate Chip Pumpkin Bread with Cream Cheese Filling

moist chocolate chip pumpkin bread - featured image
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A moist and flavorful pumpkin bread featuring a surprise cream cheese filling and melty chocolate chips, perfect for cozy occasions and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup (240 ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120 ml) vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • 1 cup (170 g) semi-sweet chocolate chips
  • 8 ounces (225 g) cream cheese, softened
  • ¼ cup (50 g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal.
  2. Prepare the cream cheese filling by beating together softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. In another bowl, whisk granulated sugar, brown sugar, eggs, pumpkin puree, oil, and vanilla extract until well combined and smooth.
  5. Slowly add dry ingredients to wet ingredients, mixing gently until just combined. Avoid overmixing.
  6. Fold in chocolate chips, reserving a few for topping if desired.
  7. Pour half of the pumpkin batter into the prepared loaf pan, smoothing evenly.
  8. Spoon the cream cheese filling in a line down the center of the batter, leaving space at edges.
  9. Dollop the remaining pumpkin batter over the filling and gently spread to cover.
  10. Add extra chocolate chips on top if desired.
  11. Bake for 55-65 minutes, starting to check at 55 minutes with a toothpick inserted into the pumpkin bread portion; it should come out mostly clean with a few moist crumbs.
  12. Cool in the pan for 15 minutes, then lift out using parchment overhang and transfer to a wire rack to cool completely before slicing.

Notes

Do not overmix the batter to keep the bread tender. Use softened cream cheese for a smooth filling. Tent with foil if bread browns too quickly. Let bread cool completely before slicing to allow the filling to set. For gluten-free, substitute flour with gluten-free blend and reduce quantity slightly. Vegan adaptations possible with flax eggs and vegan cream cheese.

Nutrition

Keywords: pumpkin bread, chocolate chip pumpkin bread, cream cheese filling, moist pumpkin bread, easy pumpkin bread recipe, fall baking, holiday bread

Find it online: https://sofiaspice.com/moist-chocolate-chip-pumpkin-bread-recipe-with-cream-cheese-filling-easy-and-best/