Pumpkin Chocolate Chip Cream Cheese Bread

It’s allllll in the name.

I’m so excited it’s fall. Partly because it’s a change in temperature (boots and scarves are welcomed with open arms). But also because I love fall food. My first fall-baking adventure this year (first of MANY) was Pumpkin Chocolate Chip Cream Cheese Bread. Yes, the name is a mouthful. But this bread is a mouthful. A mouthful of deliciousness.

I found the recipe via Pinterest.com:

 

Pumpkin Chocolate Chip Cream Cheese Bread

FILLING:

• 1 package (8 ounce) cream cheese, softened
• 1/2 to 3/4 cup sugar (I used half sugar, half Splenda)
• 1 Tablespoon all-purpose flour
• 1 large egg
• 1/2 teaspoon vanilla extract

BREAD:

• 1  2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 to 1 1/4 cup(s) pumpkin puree, canned or homemade
• 1/2 cup canola oil
• 2 large eggs
• 1  1/2 cups sugar
• 1 cup chocolate chips*

CINNAMON GLAZE**:

• 1 cup powdered sugar
• 2 to 2 1/2 Tablespoons half & half
• 1/2  to 1 teaspoon cinnamon
• 1/2 cup chopped pecans or walnuts for garnish

***Initially I planned to bake 2 loaves: one with chocolate chips and no glaze, and one without chocolate chips and WITH the glaze. However, turns out I didn’t have enough batter, so I only made the bread with chocolate chips. No glaze….. this time. 
Preheat oven to 325 degrees. Grease and flour two 8 x 4 x 3-inch loaf pans. 

  

I sprayed the pans with cooking spray, put a handful of flour in the pan and then tapped the pan around until it was coated. I think some sort of sifter would come in handy when trying to do this.

 

 

 In a medium mixing bowl, combine cream cheese, sugar, flour, egg, and vanilla; beat until smooth and creamy. Set aside.

 

Cream Cheese Filling pre-mix

 

Smoooooth

 In a large bowl, blend 1  2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside.

In another medium bowl, combine the pumpkin puree, canola oil, eggs and sugar; beat well. 

Stir the pumpkin mixture into the flour mixture just until combined. Fold in the chocolate chips.

 

Pour half of the pumpkin bread batter evenly into the two prepared loaf pans.

At this point I realized I only had enough for ONE pan. Maybe my pans were bigger than the ones called for?

 Spoon cream cheese mixture on top of the pumpkin batter layer in the loaf pan and then spoon or pour on the remaining pumpkin batter. I didn’t use all of the cream cheese filling. I used what was left to make Pumpkin Cream Cheese (hello delicious bagels tomorrow!) Take a knife and stick straight down into the top pumpkin batter layer and middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.

 

Side view

 

Top view

 

 

 

 

 

 

 

 

 

 

 

  

 

 

Bake in a preheated 325 degree oven for 55 to 60 minutes, or until a toothpick inserted in center of the loaf comes out clean.

Cool bread in pan for 10 minutes; remove to a rack to cool completely.

 

 

 

Voila!

Finished product. Yummo.

 

Let’s talk about how amazing my kitchen smells. And how amazing this bread tastes.

 

 

 

***If  you choose to make the glaze:

While waiting for the bread to cool, mix your cinnamon glaze: combine powdered sugar and half & half, blending well; then add cinnamon and mix until smooth and creamy.  Drizzle over completely cooled bread loaves