Go Back

Joanna Gaines Pumpkin Cream Cheese Bread

Joanna Gaines pumpkin cream cheese bread with a thick, baked-through swirl through a tender pumpkin loaf. Spiced with cinnamon, nutmeg, and cloves, baked until the center sets and slices clean after cooling completely.
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
  

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
  • 0.667 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
  • 1 cast iron skillet

Method
 

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

Notes

Pro tip: swirl gently and stop before you fully combine the layers—leave distinct cream cheese streaks for that “marbled” center. Store tightly covered in the refrigerator up to 4 days; freeze slices up to 2 months. For a lighter option, use low-fat cream cheese (the swirl may be slightly softer but still bakes through).