Joanna Gaines Pumpkin Cream Cheese Bread

This Joanna Gaines Pumpkin Cream Cheese Bread stands out as one of the best pumpkin bread recipes you can find. The bread itself is moist and flavorful, made from a mix of all-purpose flour, sugar, cinnamon, nutmeg, and unsweetened pumpkin puree. 

What makes it extra special is the cream cheese filling. This creamy layer is crafted from cream cheese, sugar, egg yolk, and vanilla extract, adding a rich and creamy touch to the bread.

This Swirl Pumpkin Cream Cheese Bread pairs well with a cup of hot coffee or tea for a tasty breakfast treat.

Note: This Pumpkin Cream Cheese Bread recipe is taken from Magnolia Table Volume 2 cookbook, page 249.

Pumpkin Cream Cheese Bread Ingredient

For The Pumpkin Bread:

• 1¾ cups all-purpose flour
• 1½ cups sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• ¼ teaspoon ground nutmeg
• 1 cup canned unsweetened pumpkin puree (not pie filling)
• 8 tablespoons (1 stick) unsalted butter, melted
• 1 large egg
• ⅓ cup whole milk
• 1 teaspoon pure vanilla extract

For The Cream Cheese Filling:

• 4 ounces of cream cheese, at room temperature
• 3 tablespoons sugar
• 1 egg yolk
• ½ teaspoon pure vanilla extract

How To Make Pumpkin Cream Cheese Bread

1. Preheat and Prepare Pan: Start by preheating your oven to 350°F. While it’s heating up, take a 9 × 5-inch loaf pan and coat it generously with cooking spray to prevent sticking.
2. Make Cream Cheese Filling: In your stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, egg yolk, and vanilla extract. Beat on medium speed until the mixture is smooth and creamy. Transfer this to a separate bowl and set it aside for later.
3. Prepare Dry Ingredients: In a medium-sized mixing bowl, whisk together your flour, sugar, baking soda, cinnamon, salt, and nutmeg. Make sure they are well combined to ensure even flavor distribution in your bread.
4. Combine Wet Ingredients: Back in the stand mixer, add the pumpkin puree, melted butter, egg, milk, and vanilla extract. Stir these on a low-speed setting until you get a smooth, lump-free mixture.
5. Mix Dry and Wet Ingredients: Gradually add your dry ingredient mix to the wet ingredients in the stand mixer. Keep the speed on low to avoid overmixing. Once incorporated, turn the speed up to medium-high for about 30 seconds to make sure everything is well combined.
6. Assemble the Bread: First, pour one-third of your pumpkin batter into your prepared loaf pan. Smoothly spread half of your cream cheese filling on top. Add another layer of pumpkin batter over this, followed by the remaining cream cheese filling. Finish by adding the last of your pumpkin batter on top. Use a knife to swirl through the layers, creating a marbled effect.
7. Bake The Bread: Place the loaf pan in your preheated oven and bake for approximately 1 hour and 10 minutes. You’ll know it’s done when a tester inserted into the bread comes out clean. 
8. Cool The Bread: Allow the bread to cool in the pan for about 20 minutes before transferring it to a wire rack where it should cool completely for an additional hour.

How Long Does Pumpkin Cream Cheese Bread Last

Pumpkin Cream Cheese Bread can last at room temperature for about 2 days when stored in an airtight container. 

In the fridge, Pumpkin Cream Cheese Bread can last for up to 3 days. Simply wrap the bread in plastic wrap or aluminum foil and place it in an airtight container to stay fresh.

Can I Freeze Pumpkin Cream Cheese Bread

Yes, this Pumpkin Cream Cheese Bread can be frozen for up to 3 months. To freeze it, wrap the completely cooled loaf tightly in aluminum foil or plastic freezer wrap. Then place it in a zip-top freezer bag, removing as much air as possible before sealing. 

To thaw, leave it in the fridge overnight or at room temperature for a few hours.

Try More Joanna Gaines Recipes:

• Joanna Gaines Whipped Cream
• Joanna Gaines Meatballs Recipe
• Joanna Gaines Mexican Rice
• Joanna Gaines Cupcake Recipe
• Joanna Gaines Banana Muffins