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- 1 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - 1 cup pumpkin puree - ½ cup granulated sugar - ½ cup packed brown sugar - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 8 oz cream cheese, softened - 1 egg yolk - 2 tablespoons powdered sugar - 1 teaspoon vanilla extract To make Joanna Gaines' pumpkin cream cheese bread, you need a mix of dry and wet ingredients. The dry ingredients are key to giving the bread the right texture and flavor. The spices like cinnamon, nutmeg, and ginger fill your kitchen with warm scents. The wet ingredients bring moisture and sweetness. Pumpkin puree adds a rich flavor. The sugars balance the spices and give the bread a nice sweetness. The vegetable oil keeps it soft. The cream cheese filling is like a surprise in each bite. It adds a creamy richness that pairs perfectly with pumpkin. You mix it with an egg yolk and a bit of powdered sugar for sweetness. Gather these ingredients before you start. It helps to have everything on hand. This will make your cooking process smoother. Enjoy the journey of making this delicious bread! - Preheat oven to 350°F (175°C) - Grease a 9x5-inch loaf pan Start by setting your oven to 350°F. This helps bake the bread evenly. Next, grab a 9x5-inch loaf pan. Use cooking spray or butter to grease the pan. This makes it easy to take the bread out later. - Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger In a medium bowl, mix the dry ingredients. Add 1 ½ cups of flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt. Then, add 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of ginger. Whisk them all together until they are well combined. This step is key for a great texture. - Mix pumpkin puree, sugars, oil, eggs, and vanilla until smooth In a large bowl, combine the wet ingredients. Add 1 cup of pumpkin puree, ½ cup of granulated sugar, and ½ cup of packed brown sugar. Pour in ½ cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Mix well with a whisk or an electric mixer until the mixture is smooth and creamy. This gives the bread its rich flavor. - Slowly incorporate dry ingredients into the wet mixture Now, it's time to combine the dry and wet mixtures. Slowly add the dry mix to the pumpkin mixture. Use a spatula or wooden spoon to stir gently. Mix just until you see no dry flour. It's okay to have a few small lumps. Overmixing can make the bread dense. - Beat cream cheese, egg yolk, powdered sugar, and vanilla until smooth In a separate bowl, make the cream cheese filling. Beat 8 ounces of softened cream cheese, 1 egg yolk, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla. Mix until it is smooth and creamy. This filling adds a tasty surprise in every slice. - Layer pumpkin batter and cream cheese mixture in the loaf pan Pour half of the pumpkin batter into the greased loaf pan. Spread it evenly across the bottom. Next, spoon the cream cheese mixture over this layer. Use a knife to gently swirl it into the batter. Finish by pouring the rest of the pumpkin batter on top, spreading it to cover the cream cheese layer completely. - Bake for 55-65 minutes until toothpick comes out clean - Cool and transfer to a wire rack Place the loaf pan in the oven. Bake for 55 to 65 minutes. Check if it’s done by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. Once done, remove the bread from the oven. Let it cool in the pan for about 10 minutes. After that, carefully move the bread to a wire rack to cool completely. Enjoy the lovely smells wafting through your kitchen! To achieve the perfect bake, keep your oven at 350°F (175°C). This temperature ensures the bread cooks evenly. Use a toothpick to test if your bread is done. If it comes out clean, your bread is ready. Avoiding overmixing is key. Mix the wet and dry ingredients just until they blend. A few small lumps are fine. Overmixing can make the bread tough. You want a light, fluffy texture, not a dense loaf. When serving, slice the bread into thick pieces. Arrange the slices on a rustic wooden board for a cozy look. A light dusting of cinnamon on top adds a lovely touch. Pair this bread with a warm cup of coffee or tea. The warm flavors blend well with a nice drink. If you want to be fancy, add whipped cream on the side. It makes for a delightful treat! To enhance spices, feel free to add a pinch more cinnamon, nutmeg, or ginger. These spices can bring out the fall flavors even more. For optional add-ins, consider nuts or chocolate chips. Chopped walnuts or pecans add crunch. Chocolate chips create a sweet surprise in each bite. Just be careful not to add too much, as it may change the bread's texture. {{image_4}} You can make this bread even better. Add spices like allspice or cloves. A dash of nutmeg or cardamom brings warmth. You can also try different extracts. Almond or maple extract adds a nice twist. These small changes bring new flavors you will love. If you need a gluten-free bread, it’s easy! Just swap the all-purpose flour for a gluten-free blend. Look for blends that have xanthan gum. This helps with texture. You can also use almond flour or oat flour. Each choice gives a unique taste and feel to your bread. Want to change the size? Make mini loaves or muffins! Use smaller pans for baking. Adjust the time to about 20-25 minutes. Keep an eye on them. A toothpick should come out clean. These bite-sized treats are fun for sharing and perfect for snacks! To keep your Joanna Gaines pumpkin cream cheese bread fresh, store it carefully. If you plan to eat it within a few days, keep it on the countertop. Wrap the bread in plastic wrap or place it in a paper bag. This helps the bread stay soft. If you want it to last longer, the fridge is a better choice. Just remember, refrigeration can dry out the bread a little. Freezing the bread is a great way to save it. To freeze, let the bread cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer bag or airtight container. Label the bag with the date, so you know when you made it. When you want to eat it, thaw the bread in the fridge overnight. You can also warm it in the oven for a few minutes to bring back its fresh taste. For the best preservation, use airtight containers or heavy-duty foil. This keeps air out and helps prevent freezer burn. If you prefer, you can slice the bread before freezing. This way, you can take out just what you need. Enjoying a slice of pumpkin cream cheese bread whenever you want is simple with these storage methods! Yes, you can use homemade pumpkin puree. Using fresh pumpkin gives your bread a bright flavor. It is rich in nutrients and has no added preservatives. To make homemade puree, bake or steam fresh pumpkin, then blend it until smooth. Pumpkin Cream Cheese Bread stays fresh for about 3 to 4 days at room temperature. Keep it in an airtight container to lock in moisture. If you store it in the fridge, it can last about a week. Absolutely! You can add nuts or chocolate chips to the batter. Just fold in about ½ cup of your favorite nuts or chips. This will add texture and flavor without changing the bread's overall structure. If your bread is too dense, try these tips. First, make sure not to overmix the batter. Mix just until combined. Also, check that your baking soda is fresh. Using old leavening agents can lead to dense bread. Lastly, ensure you measure your flour correctly. Use the spoon-and-level method for accuracy. This blog post guides you through making delicious Pumpkin Cream Cheese Bread. We covered ingredients, step-by-step instructions, and tips for success. You learned how to mix flavors, assemble layers, and know when your bread is done baking. Remember, you can also customize the recipe and store your bread well. Enjoy this treat with friends or keep it for yourself. Baking should be fun and rewarding, so get started and enjoy each step of the process!

Joanna Gaines Pumpkin Cream Cheese Bread

Bake the ultimate Joanna Gaines Pumpkin Cream Cheese Bread with this easy recipe that's perfect for fall! Combining rich pumpkin flavor and creamy cheese filling, this delightful loaf will be a hit at your table. With simple ingredients and straightforward steps, you’ll create a warm, inviting treat everyone will love. Click through to explore this delicious recipe and impress your friends and family with your baking skills!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 cup pumpkin puree (canned or fresh)

½ cup granulated sugar

½ cup packed brown sugar

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

8 oz cream cheese, softened to room temperature

1 egg yolk

2 tablespoons powdered sugar

1 teaspoon vanilla extract (for the cream cheese filling)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Carefully grease a 9x5-inch loaf pan with cooking spray or butter to ensure easy removal of the bread.

    In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until evenly combined. This mixture will be your dry ingredients.

      In a large mixing bowl, combine the pumpkin puree, granulated sugar, packed brown sugar, vegetable oil, eggs, and 1 teaspoon of vanilla extract. Using a whisk or electric mixer, mix the ingredients until you achieve a smooth and homogenous mixture.

        Slowly incorporate the dry ingredients into the pumpkin mixture, stirring gently with a spatula or wooden spoon. Mix just until combined; it's okay if the batter has a few small lumps – overmixing can lead to a dense bread.

          In a separate bowl, beat the softened cream cheese, egg yolk, powdered sugar, and 1 teaspoon of vanilla extract together until the mixture is velvety and smooth. This will create your delicious cream cheese filling.

            Pour half of the pumpkin batter into the prepared loaf pan, spreading it evenly across the bottom. Carefully spoon the cream cheese mixture over this layer, using a knife to gently swirl it into the batter. Finish by pouring the remaining pumpkin batter on top of the cream cheese layer, spreading it to cover completely.

              Place the loaf pan in the preheated oven and bake for 55-65 minutes. You'll know the bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

                Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. After this, carefully transfer the bread to a wire rack to cool completely.

                  Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 8 slices

                    - Presentation Tips: To serve, slice the bread and arrange it on a rustic wooden board. Sprinkle a light dusting of cinnamon over the top for an inviting touch. Pair with a steaming cup of coffee or tea, and consider adding a dollop of whipped cream on the side for an extra special indulgence! Enjoy the cozy flavors of fall.