Hamdi Saidani This delicious Pumpkin Cream Cheese Bread by Joanna Gaines is the perfect treat for cozy autumn days. With its creamy filling and spiced pumpkin batter, it’s quick, simple, and packed with flavor. You can whip it up using common pantry staples, making it an easy go-to for breakfast, dessert, or a midday snack!
Recipe Ingredients:
- 1 (8 ounce) package cream cheese
- ½ cup white sugar
- 1 tablespoon all-purpose flour
- 1 large egg
- 1 tablespoon orange zest
- 1 ⅔ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 ½ cups white sugar
How To Make Pumpkin Cream Cheese Bread?
- Preheat the oven and prepare pans: Preheat your oven to 165°C / 325°F and lightly grease two 20x10cm / 8×4 inch loaf tins.
- Make the cream cheese filling: In a medium bowl, beat together the cream cheese, sugar, flour, egg, and orange zest until smooth and creamy. Set aside.
- Mix the dry ingredients: Sift the flour, baking soda, salt, cinnamon, cloves, and pumpkin pie spice into a large bowl. Set aside.
- Prepare the wet ingredients: In another large bowl, whisk together the pumpkin puree, vegetable oil, eggs, and sugar until smooth and well combined.
- 5. Combine wet and dry mixtures: Gently stir the wet ingredients into the dry mixture until just combined. If using pecans, fold them in at this stage.
- Layer the batter and filling: Pour half of the pumpkin batter evenly into the prepared loaf tins. Spoon the cream cheese mixture on top, spreading it evenly. Top with the remaining pumpkin batter.
- Bake the bread: Place the tins in the oven and bake for 60–70 minutes, or until a skewer inserted into the center comes out clean.
- Cool and serve: Allow the loaves to cool in their tins for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Recipe Tips:
- Use room temperature cream cheese: This makes it easier to blend the filling until it’s smooth and creamy, ensuring no lumps in the middle of your bread.
- Don’t overmix the batter: Stir the wet and dry ingredients just until combined. Overmixing can make the bread dense instead of light and moist.
- Layer carefully: Spread the cream cheese filling evenly between the layers of batter to ensure a beautiful swirl and even flavor in every bite.
- Test for doneness: Insert a skewer or toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, it’s done. Be sure not to overbake!
- Cool before slicing: Let the bread cool completely on a wire rack before slicing. Cutting while it’s hot can cause the cream cheese layer to crumble and ruin the texture.
How To Store Leftovers?
- Refrigerate: First, let the leftover Pumpkin Cream Cheese Bread cool to room temperature. Wrap it tightly in plastic wrap or store it in an airtight container and refrigerate for up to 5 days.
- Freeze: Allow the bread to cool completely, then wrap each loaf or slice tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, leave it in the fridge overnight or at room temperature for a few hours before serving.
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Joanna Gaines Pumpkin Cream Cheese Bread
Description
This delicious Pumpkin Cream Cheese Bread by Joanna Gaines is the perfect treat for cozy autumn days. With its creamy filling and spiced pumpkin batter, it’s quick, simple, and packed with flavor. You can whip it up using common pantry staples, making it an easy go-to for breakfast, dessert, or a midday snack!
Ingredients
Instructions
- Preheat the oven and prepare pans: Preheat your oven to 165°C / 325°F and lightly grease two 20x10cm / 8×4 inch loaf tins.
- Make the cream cheese filling: In a medium bowl, beat together the cream cheese, sugar, flour, egg, and orange zest until smooth and creamy. Set aside.
- Mix the dry ingredients: Sift the flour, baking soda, salt, cinnamon, cloves, and pumpkin pie spice into a large bowl. Set aside.
- Prepare the wet ingredients: In another large bowl, whisk together the pumpkin puree, vegetable oil, eggs, and sugar until smooth and well combined.
- 5. Combine wet and dry mixtures: Gently stir the wet ingredients into the dry mixture until just combined. If using pecans, fold them in at this stage.
- Layer the batter and filling: Pour half of the pumpkin batter evenly into the prepared loaf tins. Spoon the cream cheese mixture on top, spreading it evenly. Top with the remaining pumpkin batter.
- Bake the bread: Place the tins in the oven and bake for 60–70 minutes, or until a skewer inserted into the center comes out clean.
- Cool and serve: Allow the loaves to cool in their tins for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use room temperature cream cheese: This makes it easier to blend the filling until it’s smooth and creamy, ensuring no lumps in the middle of your bread.
- Don’t overmix the batter: Stir the wet and dry ingredients just until combined. Overmixing can make the bread dense instead of light and moist.
- Layer carefully: Spread the cream cheese filling evenly between the layers of batter to ensure a beautiful swirl and even flavor in every bite.
- Test for doneness: Insert a skewer or toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, it’s done. Be sure not to overbake!
- Cool before slicing: Let the bread cool completely on a wire rack before slicing. Cutting while it’s hot can cause the cream cheese layer to crumble and ruin the texture.
Joanna Gaines Pumpkin Cream Cheese Bread
