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Joanna Gaines Pumpkin Cream Cheese Bread

Joanna Gaines pumpkin cream cheese bread with a thick center swirl and tender pumpkin loaf baked at 350°F. This breakfast bread bakes in two pans for easy slicing and a clean toothpick test.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin loaf
  • 3 cup all-purpose flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 0.5 tsp cloves
  • 0.5 tsp salt
  • 3 cup granulated sugar
  • 1 can (15 oz) pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 0.67 cup water
For cream cheese filling
  • 8 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prepare pans
  1. Preheat oven to 350F, and grease two 9x5 loaf pans so the batter releases easily after baking.
Make cream cheese filling
  1. Beat the cream cheese filling until completely smooth, then set it aside for easy spooning into the batter.
Mix dry ingredients
  1. Whisk the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl until evenly combined.
Mix wet ingredients
  1. Whisk the granulated sugar, pumpkin puree, eggs, vegetable oil, and water until smooth.
Combine batter
  1. Fold the dry mixture into the wet mixture until just combined, stopping as soon as no dry streaks remain.
Assemble the loaves
  1. Divide half the batter between the two pans and spoon the cream cheese filling down the center of each loaf.
  2. Top each loaf with the remaining batter and swirl gently with a knife to create a marbled center.
Bake
  1. Bake for 60-65 minutes at 350F, until a toothpick inserted at the edge comes out clean.
Cool and slice
  1. Cool completely before slicing so the cream cheese center sets and stays in thick swirls.

Notes

For the neatest swirl, keep the cream cheese filling smooth and spoon it straight down the center before adding the remaining batter. Store wrapped bread in the refrigerator up to 4 days; freeze slices up to 2 months. To make this dairy-forward version lighter, use low-fat cream cheese in the filling (texture may be slightly softer but still swirls well).