Pin This chocolate pumpkin bread with cream cheese swirl is the kind of treat that will have you sneaking back for just one more slice. The combination of tender, spiced pumpkin loaf and rich fudgy chocolate is pure fall comfort, and the creamy swirl adds that bakery-worthy finish your mornings and dessert table deserve.
I first baked this on a rainy October weekend when I wanted something cozy but a little decadent. One bite and my family was hooked – the marbled swirl made it irresistible and it quickly became our Thanksgiving morning tradition.
Ingredients
- all purpose flour: for structure and soft crumb use a well known brand for best results
- unsweetened cocoa powder: brings deep chocolate flavor Dutch process or natural both work
- baking powder plus baking soda: for just the right rise check your leaveners are fresh
- salt: enhances every flavor do not skip it
- ground cinnamon: classic pumpkin spice gives warmth
- ground nutmeg: backs up the cinnamon for depth always use fresh if possible
- ground cloves: tiny amount but makes the spice blend sing
- granulated sugar: for sweetness and light texture organic sugar can give great flavor
- light brown sugar: lends moisture and richness choose fresh brown sugar that is soft to the touch
- large eggs: bind everything together free range eggs tend to taste better
- canned pumpkin puree: gives body and draft that unmistakable fall flavor pick a brand with only pumpkin listed in the ingredients
- vegetable oil: for moisture and tenderness neutral oils like canola or sunflower keep the chocolate and pumpkin flavors front and center
- milk: loosens the batter for perfect crumb whole milk adds richness
- vanilla extract: classic sweet aroma real vanilla makes a noticeable difference
- cream cheese: for that luscious swirl full fat cream cheese is best for smooth texture
Instructions
- Preheat Your Oven and Prep the Pan:
- Position your baking rack in the lower middle of the oven and set the temperature to three hundred fifty degrees Fahrenheit. Grease the loaf pan thoroughly and line with a wide strip of parchment paper so the bread lifts out easily after baking.
- Mix Dry Ingredients:
- Grab a medium bowl and whisk together your flour cocoa powder baking powder baking soda salt cinnamon nutmeg and cloves until uniform. Make sure no lumps remain.
- Combine Wet Ingredients:
- In a large bowl mix both sugars with the eggs pumpkin puree vegetable oil milk and vanilla extract. Whisk vigorously until smooth and silky. This makes sure your sugar will fully dissolve for a plush crumb.
- Bring Together Batter:
- Tip the dry ingredients into your wet mixture using a spatula fold gently until everything is just blended and you no longer see dry streaks. Avoid overmixing so the bread stays tender.
- Make Cream Cheese Swirl:
- In a separate bowl beat the cream cheese with sugar egg and vanilla extract until creamy and lump free. If you are using an electric mixer let it run on medium speed for around a minute for extra smoothness.
- Layer and Swirl:
- Pour half of your chocolate pumpkin batter into the loaf pan. Use an offset spatula to nudge it into the corners giving you an even base. Dollop the cream cheese mixture across the batter and carefully spread it out as evenly as you can. Top with the remaining batter. Using a butter knife drag gentle figure eights through the pan to swirl but not blend the layers completely.
- Bake and Test for Doneness:
- Slide the pan onto the rack and bake for about fifty five to sixty five minutes. Start checking at fifty five minutes by inserting a toothpick near the center. You are looking for a few moist crumbs but not raw batter. Every oven varies so keep an eye and rotate the pan if needed.
- Cool and Serve:
- After baking place the pan on a wire rack and let cool for about fifteen minutes which helps the loaf set for easy slicing. Then lift the bread out by the parchment and cool completely. Slice and savor.
Pin Pumpkin puree is my secret weapon in fall baking. Every time I use it I remember my youngest piling on extra cream cheese and calling it pumpkin cake for breakfast. It is the kind of memory you will create with this recipe too.
Storage Tips
Wrap leftover slices in beeswax wrap or plastic and tuck into an airtight container. Keep in the refrigerator up to four days. Bring slices to room temperature or microwave for a few seconds to refresh. For even longer storage wrap tightly and freeze for up to three months. Thaw overnight in the fridge before serving.
Ingredient Substitutions
You can swap whole wheat pastry flour for a heartier loaf. If you want this dairy free try using a soy based cream cheese and plant milk. For a nutty spin a tablespoon of almond or hazelnut flour boosts the bread’s richness. Add up to half a cup of mini chocolate chips for a more decadent bite.
Serving Suggestions
Serve slightly warm with a pat of salted butter for breakfast or a drizzle of maple glaze as dessert. It pairs wonderfully with spiced tea or a café au lait. For festive gatherings slice thick and serve alongside a cheese board for a sweet and savory twist.
Cultural and Historical Context
Pumpkin bread is rooted in American harvest traditions just like pumpkin pie. It became especially beloved during the twentieth century as canned pumpkin made this treat easy and accessible for home bakers. Cream cheese swirl variations are a nod to the popularity of cheesecake desserts in American kitchens.
Pin Freeze individual slices for grab and go breakfasts or cozy snacks. This bread fills your kitchen with rich autumn aroma and quickly becomes a signature treat.
Recipe Questions & Answers
- → Can I use fresh pumpkin instead of canned?
Yes, cooked and pureed fresh pumpkin can replace canned for a similar texture and flavor.
- → How do I prevent the cream cheese swirl from sinking?
Spread the cream cheese evenly and avoid overmixing to maintain distinct layers.
- → Is it possible to make this bread gluten-free?
Substitute all-purpose flour with a gluten-free blend for similar results.
- → Can I add chocolate chips to the batter?
Absolutely. Fold in 1/2 cup chocolate chips for extra richness before baking.
- → What is the best way to serve this bread?
Serve slightly warm or toasted for a soft, creamy texture and enhanced flavor.
- → How should leftovers be stored?
Keep slices in an airtight container in the refrigerator for up to four days.