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Joanna Gaines Pumpkin Cream Cheese Bread

Joanna Gaines pumpkin cream cheese bread with a thick cream cheese swirl baked through a tender, spiced pumpkin loaf. This breakfast bread uses a quick batter stir and gentle knife swirls for a neat center ribbon.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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
cream cheese filling
  • 8 oz cream cheese softened
  • 0.5 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla

Equipment

  • 1 sheet pan
  • 2 cast iron skillet

Method
 

Prepare and preheat
  1. Preheat the oven to 350°F, then grease two 9x5 loaf pans.
Make the cream cheese filling
  1. Beat the cream cheese filling until completely smooth, then set it aside.
Mix the dry ingredients
  1. Whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl until evenly combined.
Mix the pumpkin batter
  1. Whisk the sugar, pumpkin, eggs, vegetable oil, and water until smooth.
Combine batter
  1. Fold the dry mixture into the wet mixture until just combined, avoiding overmixing.
Assemble the loaves
  1. Divide half the batter between both pans, then spoon the cream cheese filling down the center of each loaf.
Swirl and bake
  1. Top each loaf with the remaining batter, then swirl gently with a knife to marble the center.
Bake and cool
  1. Bake for 60-65 minutes, until a toothpick inserted at the edge comes out clean.
Slice
  1. Cool completely before slicing so the cream cheese center sets cleanly.

Notes

For the cleanest swirl, keep the cream cheese filling smooth and spoon it in a straight line down the center before topping with batter. Store tightly wrapped in the refrigerator up to 4 days; rewarm slices for 10-15 minutes at 300°F. Freezing is yes—freeze wrapped slices up to 2 months. For a lighter option, use light cream cheese and reduce sugar slightly without changing bake time much.