Moist, dense pumpkin bread full of chocolate chips and a creamy cheesecake layer in the middle. Bursting with favorite fall flavors. A great dessert bread or tasty snack.
¾cup100% pumpkin (canned)do not use pumpkin pie filling or pumpkin pie mix
1 1/3cupall-purpose flourregular or gluten-free measure-for-measure flour blend
¼teaspoonbaking soda
¼teaspoonbaking powder
¼teaspoonkosher salt
½teaspoonground cinnamon
¼cupbuttermilk
1cupsemi-sweet chocolate chips
Cream Cheese Filling
1largeegg room temperature
4ouncescream cheesesoftened
2tablespoonsgranulated sugar
2tablespoonsall-purpose flourregular or gluten-free measure-for-measure flour blend
Instructions
Preheat oven to 350 degrees. Line a 9-inch by 5-inch loaf pan by lining the pan with parchment paper or foil leaving some overhanging the long sides of the pan for easier removal. Spray the lining with a non-stick cooking spray.
Prepare the cream cheese filling:
In a small bowl, using a hand mixer, mix the egg, cream cheese, sugar, and flour until well combined. Set aside.
Make the filling
In a large bowl, using an electric hand or stand mixer fitted with the paddle attachment, beat together the sugar and butter until light and fluffy.
Add in the eggs, vanilla extract, and pumpkin; mix until well combined. Set aside.
Make the batter
In a small bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon.
Slowly add the dry mixture into the wet mixture, alternating with the buttermilk, and mix in between each addition.
Fold in ¾ cup of the chocolate chips (leaving the rest to top the bread after assembly).
Pour half of the batter into the prepared pan, spread to the edges. Spoon the cream cheese mixture over the top. Pour the remaining batter over the top and spread to the edges. Top the bread with the remaining chocolate chips.
Bake for 50-60 minutes, or until a toothpick inserted into the middle comes out clean.
Cool in the pan for 10 minutes, then remove using the overhang from the foil/parchment paper and move to a cooling rack. Cut once cooled. Store in airtight container in refrigerator for up to 1 week.
Notes
Variations
Swap in pumpkin pie spice instead of ground cinnamon.
Mini chocolate chips can be used instead of full size chocolate chips.
Omit the chocolate chips and the bread is still delicious!
Expert TipFor the filling, it’s important to make sure the egg is at room temperature and the cream cheese is softened at room temperature. If that doesn’t happen, then the mixture will come together with a cottage cheese like texture.How to StoreCan be stored in a sealed airtight container in the refrigerator for up to 1 week.