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Joanna Gaines Pumpkin Cream Cheese Bread

Joanna Gaines pumpkin cream cheese bread with a thick, center swirl bakes into a tender loaf and a spiced, aromatic crumb. Bake two loaf pans until a toothpick at the edge comes out clean, then cool completely for clean slices.
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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: 420
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

  • 2 sheet pan
  • 2 cast iron skillet

Method
 

Prep and fill
  1. Preheat the oven to 350°F and grease two 9x5 loaf pans.
  2. Beat the cream cheese filling until completely smooth, then set it aside.
Mix the batter
  1. Whisk the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl.
  2. Whisk the granulated sugar, pumpkin puree, eggs, vegetable oil, and water until smooth.
  3. Fold the dry mixture into the wet mixture until just combined.
Assemble and bake
  1. Divide half the batter between both 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.
  3. Bake for 60-65 minutes, until a toothpick inserted at the edge comes out clean.
  4. Cool completely before slicing.

Notes

For the cleanest swirl and easiest slicing, let the loaves cool fully—warm bread will smear the cream cheese. Store covered in the refrigerator up to 5 days; freeze wrapped slices up to 2 months. For a lighter option, substitute a 1:1 baking sugar for the granulated sugar in both the loaf and filling (texture will be slightly less sweet).