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Moist One-Bowl Pumpkin Chocolate Chip Bread with Cream Cheese Filling

moist one-bowl pumpkin chocolate chip bread - featured image
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A quick and easy one-bowl pumpkin chocolate chip bread with a luscious cream cheese filling that keeps each slice moist and decadent. Perfect for fall, breakfast, or a cozy snack.

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
  • ¼ teaspoon ground cloves (optional)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (240ml) canned pumpkin puree
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ cup (130g) semisweet chocolate chips
  • 8 oz (225g) cream cheese, softened
  • ⅓ cup (65g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves if using.
  3. Add granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix with a rubber spatula or electric mixer on low speed until just combined. Do not overmix.
  4. Fold in the semisweet chocolate chips gently.
  5. In a separate bowl, beat the softened cream cheese with granulated sugar, egg, and vanilla extract until smooth and creamy.
  6. Pour half of the pumpkin batter into the prepared loaf pan. Spoon the cream cheese filling evenly over the batter, leaving a small border around the edges.
  7. Top with the remaining pumpkin batter and smooth the surface gently.
  8. Bake for 55-65 minutes, starting to check at 50 minutes by inserting a toothpick into the center (avoiding the cream cheese swirl). The toothpick should come out with a few moist crumbs but no wet batter. Tent with foil if the top browns too quickly.
  9. Let the bread cool in the pan on a wire rack for 15 minutes, then lift out using parchment paper edges and cool completely before slicing.

Notes

Do not overmix the batter to keep the bread tender. Use room temperature eggs and cream cheese for smooth blending. Use a standard 9×5 inch loaf pan to keep layers distinct. Let the bread cool completely before slicing to prevent the cream cheese filling from oozing. Flavors deepen after a day or two. For gluten-free, substitute with gluten-free baking flour blend; for dairy-free, use vegan cream cheese and coconut oil.

Nutrition

Keywords: pumpkin bread, pumpkin chocolate chip bread, cream cheese filling, one-bowl recipe, fall dessert, easy pumpkin bread, moist pumpkin bread

Find it online: https://evabake.com/moist-one-bowl-pumpkin-chocolate-chip-bread-recipe-with-cream-cheese-filling-easy-and-delicious/