PUMPKIN CHOCOLATE CHIP CREAM CHEESE BREAD

You all are going to love this recipe for Pumpkin Chocolate Chip Cream Cheese Bread! If you knew me personally, you’d know that I’m known as the pumpkin chocolate chip muffin girl, according to my friends. I have been known to kick off September and the first day of Fall with several dozen of pumpkin chocolate chip muffins in a delivery basket. So it’s only fitting that I try out a new recipe for something with pumpkin and chocolate. Thanks to a recent trip I made that had me inspired to try this amazing Pumpkin Chocolate Chip Cream Cheese Bread!

Y’all, it is so delicious!

Ingredients

Pumpkin Bread:
1 can (15 oz) pumpkin puree
4 eggs
1/2 cup vegetable oil
1/2 cup applesauce
2/3 cup milk
2 tsp. vanilla extract
11/2 cup sugar
1/2 cup of brown sugar
3 1/2 cup flour
2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. of pumpkin pie spice
1 1/2 cup mini chocolate chips or whatever you have on hand
FILLING
16 oz. cream cheese, room temperature
1/4 cup sugar
1 egg room temperature

Instructions

Preheat oven to 350 degrees and grease loaf pans - set aside
In a large bowl, combine pumpkin, eggs, vegetable oil, applesauce, milk, vanilla extract and both sugars.
In a separate bowl, sift flour, baking soda, salt, cinnamon and pumpkin pie spice
Mix the two bowls together, stirring gently but mix throughly
Stir in chocolate chips.
For the filling - Just beat everything together. Your cream cheese, sugar & egg
Fill your 2 loaf pans in layers. Start with your pumpkin mixture, then add half of your cream cheese filling & top with more pumpkin mixture. Do exactly the same for your other loaf pan. Your loaf pans should be filled around 3/4 full.
Bake for 60-70 minutes - remember ovens vary. Just make sure the center is baked through.
Allow time to cool, approx 10=15 minutes.
Carefully remove from your loaf pans and allow the bread to cool on a wire rack.