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pumpkin chocolate chip bread sliced front view cropped .
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Pumpkin Chocolate Chip Bread

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.
Course Dessert, Snack
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time (estimate) 20 minutes
Total Time 1 hour 40 minutes
Servings 12 slices
Calories 278kcal
Author Toni Dash

Equipment

Ingredients

Bread

  • ½ cup granulated sugar
  • ¼ cup (4 tablespoons) unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup 100% pumpkin (canned) do not use pumpkin pie filling or pumpkin pie mix
  • 1 1/3 cup all-purpose flour regular or gluten-free measure-for-measure flour blend
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ cup buttermilk
  • 1 cup semi-sweet chocolate chips

Cream Cheese Filling

  • 1 large egg room temperature
  • 4 ounces cream cheese softened
  • 2 tablespoons granulated sugar
  • 2 tablespoons all-purpose flour regular 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 Tip
For 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 Store
Can be stored in a sealed airtight container in the refrigerator for up to 1 week.

Nutrition

Calories: 278kcal | Carbohydrates: 32g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 127mg | Potassium: 180mg | Fiber: 2g | Sugar: 17g | Vitamin A: 2717IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg