Cream Cheese Filled Chocolate Chip Pumpkin Bread

Cream Cheese Filled Chocolate Chip Pumpkin Bread

Everyone will love this deliciously moist cream cheese filled pumpkin bread that is loaded with yummy chocolate chips.

Course Breakfast, Dessert, Snack

Prep Time 20

Servings Loaf

Calories 3150kcal

Ingredients

2 eggs
1 cup pumpkin puree
¾ cup white sugar
¼ cup vegetable or canola oil
¼ cup vanilla yogurt (see note below)
1 tsp vanilla extract
2 tsp pumpkin pie spice
2 cups flour
2 tsp baking soda
1 cup chocolate chips

Filling

1 cream cheese bar (8 oz.)
1 egg
2 tbsp flour

Instructions

Preheat oven to 350° and grease 5x8 bread loaf pan.
In a large bowl, mix 2 eggs, pumpkin puree, sugar, oil, vanilla yogurt, and vanilla extract until smooth.
Slowly mix in pumpkin pie spice, 2 cups flour, baking soda and chocolate chips into your pumpkin mixture.
In a separate bowl, mix cream cheese, 1 egg, and 2 tbsp of flour.
Scoop ½ of your pumpkin mixture into your prepared 5x8 bread loaf pan and smooth out evenly.
Gently scoop the cream cheese mixture and spread it on top of your pumpkin mixture. Make your cream cheese layer as even as possible.
Scoop remaining pumpkin batter on top of your cream cheese layer and smooth out evenly.
Bake at 350° for 40-45 minutes or until a toothpick or fork inserted in the center comes out clean.
If you insert the toothpick and it has batter on it, let it bake longer checking it every five minutes to see if the toothpick comes out clean.
Let your pumpkin bread cool for about 20 minutes in the pan before you transfer it to a cooling rack or slice it.
Slice into even pieces and serve.
Depending on how big your slices are, you can get about 8-10 slices from this pumpkin loaf.

Notes

For the vanilla yogurt, I used unsweetened vanilla yogurt. If you use sweetened vanilla yogurt, it shouldn't matter too much in this recipe (your loaf might be a little sweeter). Whatever your personal preference is will work just fine.

Be sure to read my additional pumpkin bread tips below.

Nutrition