Pumpkin Chocolate Cream Cheese Bread

This pumpkin bread is cinnamon spiced and everything nice. With warm pumpkin flavour, a cream cheese ribbon and melted chocolate chips, it’s basically autumn in a loaf pan.

Pumpkin Chocolate Cream Cheese Bread | Christina With Caramel

Pumpkin is so versatile. it tastes great with a huge range of flavours, and adds beautiful colour to baking. I use canned puree, but I bow down to anyone who’s making their own.

Lately I feel like I’ve been baking everything and anything pumpkin, but somehow still have pumpkin puree to use up. So I decided to take all my favourite ingredients that pair nicely with pumpkin and throw them all into one delicious quick bread. Cream cheese, cinnamon, chocolate…. yes, yes and yes.

Death by Peanut Butter and Chocolate Brownies | Christina With Caramel
The last of the pumpkin (for now!)

Whenever I bake with pumpkin, I’m reminded of my years spent in New Zealand. As October rolled around, I’d get a little nostalgic for pumpkin pie and pumpkin spice lattes, even though it was spring there. Yes, they have pumpkin in New Zealand, but it’s eaten as a roast veggie (which, by the way, is DELICIOUS), so pumpkin desserts sounded a little strange to my Kiwi friends. Not insane, just a little….strange. I think if they tried this pumpkin chocolate cream cheese bread, they would be converted.

Death by Peanut Butter and Chocolate Brownies | Christina With Caramel

Pumpkin Chocolate Cream Cheese Bread

  • Servings: 1 loaf
  • Difficulty: easy
  • Print


 Pumpkin Bread

  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 tablespoon sour cream
  • 1 cup pumpkin purée, canned or fresh
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/2 cup mini semi-sweet chocolate chips

Cream Cheese Filling

  • 1 package cream cheese (250g)
  • 1/8 cup sugar (just roughly fill half of your 1/4 cup measure)
  • 1 egg
  • 1/2 tablespoon milk
  • 1/4 teaspoon pure vanilla extract


  • Preheat oven to 350º.  Grease a loaf pan.
  • Cream butter and sugar until light and fluffy. Beat in the egg, then stir in sour cream, pumpkin and vanilla.
  • In a seperate bowl whisk together flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
  • Add the flour mixture to the pumpkin mixutre, mixing just until combined. Gently fold in the chocolate chips.
  • Beat the cream cheese, sugar, egg, milk and vanilla together until smooth.
  • Pour enough pumpkin bread batter into the prepared loaf pan to completely cover the bottom. Spoon cream cheese filling on top (leaving aside 1/4 cup or so for the top layer).
  • Pour the rest of the pumpkin bread batter into the pan. Top with the remaining cream cheese mixture. Using a toothpick, gently swirl the top layer of cream cheese mixutre through the pumpkin bread batter.
  • Bake 60 – 70 minutes, until the top is golden and a knife inserted in the middle comes out clean.


3 thoughts on “Pumpkin Chocolate Cream Cheese Bread

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