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Easy No-Mixer Pumpkin Chocolate Chip Bread with Cream Cheese Swirl

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This no-mixer pumpkin bread features a tangy cream cheese swirl and melty chocolate chips. It’s incredibly moist, easy to make with simple ingredients, and perfect for fall gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (240ml) pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (170g) semi-sweet chocolate chips
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Make the cream cheese swirl: In a small bowl, beat the softened cream cheese with ¼ cup sugar, egg yolk, and ½ teaspoon vanilla until smooth. Set aside.
  3. Whisk dry ingredients: In a large bowl, combine flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Whisk until evenly distributed.
  4. Mix wet ingredients: In a separate bowl, whisk together 1 cup granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and 1 teaspoon vanilla until smooth and glossy.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Fold in chocolate chips: Add chocolate chips and fold in with a few quick strokes until evenly distributed.
  7. Layer batter and cream cheese: Pour half the batter into the prepared pan. Drop spoonfuls of half the cream cheese mixture over the batter. Pour remaining batter on top, then add remaining cream cheese mixture. Swirl with a butter knife or skewer using figure-eight motions—do not over-swirl.
  8. Bake: Place pan in the center of the oven and bake for 55-65 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. If top browns too quickly, tent with foil for the last 10-15 minutes.
  9. Cool: Let bread cool in the pan for 15 minutes. Use parchment handles to lift it out and transfer to a cooling rack. Cool completely before slicing (at least 1 hour).

Notes

Don’t overmix the batter—a few lumps are fine. Room temperature cream cheese is key for a smooth swirl. Let bread cool completely before slicing to prevent crumbling. Bread tastes even better the next day. For mini loaves (3), bake 35-40 minutes. For muffins (12), bake 18-22 minutes.

Nutrition

Keywords: pumpkin bread, chocolate chip, cream cheese swirl, fall baking, no mixer, easy pumpkin bread

Find it online: https://vexifood.com/easy-no-mixer-pumpkin-chocolate-chip-bread-with-cream-cheese-swirl/