Description

A dense, moist, and fudgy pumpkin bread featuring a tangy cream cheese swirl and plenty of chocolate chips. This one-bowl recipe uses sour cream and an extra egg yolk to ensure a brownie-like texture that stays soft for days.

Ingredients

Scale

1 ¾ cups (220g) all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon cloves
1 cup (240g) pumpkin puree
1 cup (200g) granulated sugar
½ cup (100g) brown sugar, packed
2 large eggs, room temperature
1 large egg yolk
½ cup (120g) sour cream, full-fat
½ cup (120ml) vegetable oil
1 teaspoon vanilla extract
4 oz (115g) cream cheese, softened
2 tablespoons granulated sugar
½ teaspoon vanilla extract
1 large egg yolk
1 cup (170g) semi-sweet chocolate chips
½ cup (85g) chopped semi-sweet chocolate bar
Optional: ¼ cup mini chocolate chips

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
In a separate bowl, whisk together the eggs, egg yolk, granulated sugar, brown sugar, sour cream, vegetable oil, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
Fold in the pumpkin puree until the batter is uniform in color.
In a small bowl, beat the softened cream cheese, 2 tablespoons sugar, ½ teaspoon vanilla, and 1 egg yolk until smooth and thick.
Spread half of the batter into the prepared loaf pan. Drop spoonfuls of the cream cheese mixture over the batter and swirl gently with a knife.
Top with the remaining batter and sprinkle with chocolate chips and chopped chocolate, pressing them in slightly.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not overmix the batter to avoid a tough texture. Ensure ingredients like eggs and sour cream are at room temperature for best results. Use pure pumpkin puree, not pumpkin pie filling. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 32
Sodium: 280
Fat: 16
Saturated Fat: 8
Carbohydrates: 52
Fiber: 2
Protein: 6

Keywords: pumpkin bread, chocolate chip bread, cream cheese swirl, fudgy pumpkin bread, fall baking, quick bread, dessert, holiday baking