Chocolate Chip Pumpkin Cream Cheese Bread

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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:

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.

Recipe

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Chocolate Chip Pumpkin Cream Cheese Bread

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

Ingredients

  • 2 and 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
  • 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
  • 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 NESTLÉ® TOLL HOUSE® Mini Morsels (divided)
  • 16 oz . cream cheese , room temperature (2 packages of cream cheese)
  • 1/3 cup sugar
  • 1 egg
  • 2 tablespoons milk
  • 2 teaspoons vanilla

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. This recipe makes two loaves.
  2. Preheat the oven to 350 degrees.
  3. 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.
  4. Add the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg into the bowl and whisk until just combined.
  5. To make the cream cheese layers, add the cream cheese, sugar, egg, milk
  6. Add half the pumpkin batter to the bottom of your two loaf pans.
  7. Add half the cream cheese layer to the two pans (so a 1/4 in each)
  8. Add half the remaining pumpkin batter to pans
  9. Add the remaining cream cheese to the pans.
  10. Top with remaining pumpkin batter.
  11. Sprinkle the tops of the loaves with the remaining chocolate chips.
  12. Bake for 60-75 minutes or until a toothpick or knife comes out clean

Recipe 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 Information

Yield: 16 servings, Amount per serving: calories

All images and text © for Dinner, then Dessert, Inc.

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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.

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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Cakes & Cupcakes Chocolate Dessert Holidays Recipe

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Comments

    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.