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Moist Pumpkin Chocolate Chip Loaf Recipe with Cream Cheese Ribbon

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A moist and flavorful pumpkin chocolate chip loaf with a tangy cream cheese ribbon, perfect for cozy fall mornings and holiday gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¾ cup (130g) semi-sweet chocolate chips
  • 8 ounces (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan with butter or cooking spray, then line it with parchment paper, letting the edges hang over for easy removal.
  2. In a medium bowl, beat the softened cream cheese until smooth using an electric mixer. Add ¼ cup (50g) sugar, 1 large egg, and 1 teaspoon vanilla extract. Mix until creamy and combined. Set aside.
  3. In a large bowl, whisk together 1 ¾ cups (220g) flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger.
  4. Using your mixer, beat ½ cup (115g) softened butter and 1 cup (200g) sugar until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, followed by 1 cup (245g) pumpkin puree and 1 teaspoon vanilla extract. Mix until smooth but don’t overbeat.
  6. Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined.
  7. Carefully fold in ¾ cup (130g) semi-sweet chocolate chips.
  8. Pour half the pumpkin batter into the prepared loaf pan. Dollop half the cream cheese mixture on top in spoonfuls. Repeat with the remaining batter and cream cheese, then swirl gently with a knife to create a marbled ribbon effect.
  9. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  10. Let the loaf cool in the pan for 15 minutes, then lift it out using the parchment edges and transfer to a wire rack to cool completely.

Notes

Use softened butter for even mixing. Do not overmix the batter to keep the loaf tender. Swirl the cream cheese gently to keep the ribbon distinct. Tent with foil if browning too fast. Let the loaf cool completely before slicing to prevent the cream cheese from oozing.

Nutrition

Keywords: pumpkin bread, chocolate chip loaf, cream cheese ribbon, fall recipe, moist pumpkin loaf, easy pumpkin bread, autumn dessert

Find it online: https://piperplate.com/moist-pumpkin-chocolate-chip-loaf-recipe-with-cream-cheese-ribbon-easy-homemade-fall-treat/