Instructions :
Preheat your oven to 350 degrees F.
Pumpkin Batter
In a large mixing bowl, add the wet ingredients and brown sugar. Mix together until the sugar is dissolved.
Reserve ⅔ cup of chocolate chips in a small bowl and set this aside for later. In a medium size bowl, mix together the dry ingredients, the remaining 1 ⅓ cups of chocolate chips, and the pumpkin spice mix. Then add the dry mixture to the wet ingredients. Mix until it’s well combined. Set this aside.
Cream Cheese Filling
In a small bowl, mix together all the ingredients for the cream cheese filling until smooth. Use an electric beater or a whisk to get out any lumps.
Fill the Loaf Pan
Grease your two loaf pans. Starting with the pumpkin batter, alternate layers of the pumpkin batter and cream cheese filling until the you’ve filled ¾ of the loaf pans. Place the reserved chocolate chips on top of the pumpkin bread.
Bake the pumpkin bread at 350 degrees F for 55 minutes to an hour or until a toothpick inserted comes out clean. If the tops get too dark, you can loosely cover the bread with foil.
Notes :
Makes 2 loafs of pumpkin chocolate chip bread using 1 lb loaf pans
This will keep in the fridge for up to 5 days or in the freezer for up to one month.
Instead of Bittersweet Chocolate Chips:
dark chocolate chips
milk chocolate chips
cinnamon chips
butterscotch chips
white chocolate chips
ADVERTISEMENT
