Chocolate Chip Pumpkin Cream Cheese Bread

Chocolate Chip Pumpkin Cream Cheese Bread is all the comforts of pumpkin cake, chocolate and cheesecake all rolled into one delicious pound cake.

Chocolate Chip Pumpkin Cream Cheese Bread is all the comforts of pumpkin cake, chocolate and cheesecake all rolled into one delicious pound cake.

Chocolate Chip Pumpkin Cream Cheese Bread has been a recipe I’ve been wanting to make for quite some time. Last year I made my Cheesecake Filled Pumpkin Bread Bars and my Chocolate Pumpkin Bread, but the delicious cream cheese, pumpkin and chocolate combo of this recipe is just irresistible.

It was the perfect marriage between the two posts and the double ribbon of cream cheese would solve the original reason I didn’t make the Cheesecake Filled Pumpkin Bread Bars into a loaf.

Here’s a video of this pumpkin, chocolate, cream cheese deliciousness:
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When the cheesecake is too thick of a layer it makes the slice break in half when you try and handle it! Lizzy is a baking genius. Making two ribbons of the cream cheese makes this slice of Chocolate Chip Pumpkin Cream Cheese Bread perfectly portable.

Chocolate Chip Pumpkin Cream Cheese Bread is all the comforts of pumpkin cake, chocolate and cheesecake all rolled into one delicious pound cake.

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Chocolate Chip Pumpkin Cream Cheese Bread

Chocolate Chip Pumpkin Cream Cheese Bread is all the comforts of pumpkin cake, chocolate and cheesecake all rolled into one delicious pound cake.
Yield 16 servings
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 3/4 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 15 ounces pumpkin puree
  • 1 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups mini semi-sweet chocolate chips , (divided)

Cream Cheese Filling

  • 16 ounces cream cheese , room temperature (2 packages of cream cheese)
  • 1/3 cup sugar
  • 1 large egg
  • 2 tablespoons whole milk
  • 2 teaspoons vanilla extract

Instructions

  • This recipe makes two loaves.
  • Preheat the oven to 350 degrees.
  • In a large bowl add the pumpkin, brown sugar, granulated sugar, vegetable oil, eggs, vanilla and one cup of the chocolate chips to the bowl and whisk until completely combined.
  • Add the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg into the bowl and whisk until just combined.
  • Sprinkle the tops of the loaves with the remaining chocolate chips.
  • To make the cream cheese layers, add the cream cheese, sugar, egg, milk and vanilla extract.
  • Add half the pumpkin batter to the bottom of your two loaf pans.
  • Add half the cream cheese layer to the two pans (so a ¼ in each.)
  • Add half the remaining pumpkin batter to pans.
  • Add the remaining cream cheese to the pans.
  • Top with remaining pumpkin batter.
  • Bake for 60-75 minutes or until a toothpick or knife comes out clean.

Notes

Inspired by: Your Cup of Cake and a working combination of both Cheesecake Filled Pumpkin Cake Bars and Pumpkin Chocolate Bread from this site.

Nutrition

Calories: 324kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 336mg | Potassium: 78mg | Sugar: 38g | Vitamin A: 505IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 0.7mg
Keyword: Chocolate Chip Pumpkin Cream Cheese Bread

This post is sponsored by Nestle but all the opinions in it are my own.

Chocolate Chip Pumpkin Cream Cheese Bread is all the comforts of pumpkin cake, chocolate and cheesecake all rolled into one delicious pound cake.
Chocolate Chip Pumpkin Cream Cheese Bread is all the comforts of pumpkin cake, chocolate and cheesecake all rolled into one delicious pound cake.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. hey there, vanilla is listed twice, but not mentioned twice in the instructions. Can you please advise if this is a misprint or where the extra 2 teaspoons belong? Thank you!

    1. I’m so sorry this comment got stuck in the spam filter and I just came across it. I know your meal is long gone now. I adjusted the steps of the recipe to highlight it better, that second vanilla is for the cream cheese filling.

    1. It sounds like you may have made your other layer too big. I would try and even them out more before layering them in the pan, even pouring them in separate bowls before so you know that you’re layering with the correct amount can help. Hope this helps for next time.

        1. In step 6, you’re using half of the pumpkin batter. In step 8, it states to use half of the remaining pumpkin batter for that layer and then using the rest of it in step 10. Hope this clears up any confusion.