Whole Wheat Blackberry Cream Cheese Swirl Bread with Vanilla Bean Glaze

Whole Wheat Bread Swirled with Homemade Blackberry Jam and a Rich Cream Cheese Swirl, Drizzled with Sweet Vanilla Bean Glaze!

Whole Wheat Blackberry Cream Cheese Swirl Bread with Vanilla Bean Glaze | Baking a Moment

 Lately I’m all about scaring myself, it seems.

For my most recent post, I made jam.  The kind you have to sterilize jars for, and put in a water bath.  (!)

And now, here I am baking bread.  (!)

But it’s all good.  I mean, it’s working out fine.  The jam came out amazing, nice and thick and like a super-intense, sweet blackberry flavor bomb.  And the jars all sealed!  The whole business only took an hour or so, and most of that time was spent running the fruit through a sieve to get the seeds out.

I will never fear jam again.  In fact, I’m embracing it.  I totally want to do it again!  It’s fun!  (<–Yes, I am kind of a dork…)

Bread has always been a little scary for me.  I mean, I’m not totally afraid of yeast.  I do make pizza dough.  And cinnamon rolls.  They are always good.  But the one time I took a crack at actual BREAD-bread, the results left a bit to be desired.

But I just couldn’t get the idea of freshly baked homemade bread swirled with cream cheese and blackberry jam outta my head.

Let’s conquer our fears!

Whole Wheat Blackberry Cream Cheese Swirl Bread with Vanilla Bean Glaze | Baking a Moment

I really wish I had taken better photos for this post, because these pics do not do justice.  Hindsight’s always 20/20, and I’m kicking myself for not taking an extra minute to check a few test shots on the computer screen and bump up the iso.  No amount of editing can turn a bad photo good, and hopefully I won’t forget that lesson again.  >:(

Anyhow, this bread is even SO much better than I thought it would be.  I totally did a double-take when I tasted it!

It bakes up super fluffy, soft, and moist, with a little bit of a nutty texture from the whole wheat flour.  And the dough’s so easy to work with.  You don’t even need to sprinkle the work surface with flour!  It comes together in a snap, with most of the prep time indicated in the recipe being rise time, which is completely hands-off.  And that blackberry cream cheese swirl!  Omg, heaven!  The vanilla bean glaze just takes the whole thing to another level.  It’s a little detail but it adds so much!

Mix up the dough and pop it in a greased bowl.  Set it in a warm place to rise for an hour.

Bread Dough Rise

Roll it out to a rectangle shape, about 9 inches on the short side, and 1/4 inch thick.  Spread on a thick layer of seedless blackberry jam, and then layer the cheesecakey goodness on top.

Blackberry Cream Cheese

Carefully roll it up like a log, just like if you were making cinnamon rolls…


…and plop it into a greased loaf pan.  Another hour to rise, and then bake it up all puffy and golden!

Whole Wheat Blackberry Cream Cheese Swirl Bread with Vanilla Bean Glaze | Baking a Moment

Once it’s cooled, it gets drizzled with the most intensely aromatic vanilla bean glaze…

Whole Wheat Blackberry Cream Cheese Swirl Bread with Vanilla Bean Glaze | Baking a Moment

It’s just the perfect touch of sweetness against the nutty whole wheat bread, the tart blackberry jam, and the rich cheesecake.

Whole Wheat Blackberry Cream Cheese Swirl Bread with Vanilla Bean Glaze | Baking a Moment

Whole Wheat Blackberry Cream Cheese Swirl Bread with Vanilla Bean Glaze
Prep time: 
Cook time: 
Total time: 
Whole Wheat Bread Swirled with Homemade Blackberry Jam and a Rich Cream Cheese Swirl, Drizzled with a Sweet Vanilla Bean Glaze!
For the Dough:
  • 1¼ cups all-purpose flour
  • ½ cup whole wheat flour
  • 3 tablespoons granulated sugar
  • 1 packet dry active yeast
  • pinch of salt
  • ⅓ cup milk (I used almond milk, but any kind would work), lukewarm
  • 1 egg
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
For the Filling:
  • 8 ounces cream cheese, softened
  • 3 tablespoons granulated sugar
  • 1 egg yolk
  • juice of half a lemon
  • pinch of salt
  • ½ cup seedless blackberry jam
For the Vanilla Bean Glaze:
Make the Dough
  1. Place the first 5 (dry ingredients in a large mixing bowl. Stir to combine.
  2. Add the remaining ingredients, and allow to knead (with the dough hook attachment) for 5 minutes.
  3. Transfer to a lightly greased bowl, and allow to rise in a warm place, until doubled in size (about 1 hour).
Make the Filling
  1. Place the first 5 filling ingredients in a medium bowl. Stir until well combined.
Assemble the Bread
  1. Roll the dough out, in a roughly rectangular shape, to about 9-inches on the short side, and about ¼-inch thick. Spread the surface with blackberry jam, leaving a ½-inch margin around the perimeter.
  2. Spread the cream cheese filling over the blackberry jam.
  3. Roll the dough up into a (short) log, and place in a lightly greased 9x5-inch loaf pan.
  4. Allow it to rise in a warm place until doubled in size (about one hour).
  5. Bake at 375 degrees F for 50 minutes, or until golden brown.
  6. While the bread bakes, combine the Vanilla Bean Glaze ingredients in a small bowl and whisk until smooth.
  7. Allow the bread to cool completely in the pan.
  8. Remove bread from the loaf pan and place on a wire cooling rack. Drizzle with the vanilla bean glaze.

Whole Wheat Blackberry Cream Cheese Swirl Bread with Vanilla Bean Glaze | Baking a Moment

Baking this up while the kids are busy at school is definitely the right move.  You’re going to want to get right on that.

Your whole house will smell amazing (hi, fresh baked bread), and it makes THE most perfect breakfast on-the-go for busy mornings.  I mean, even easier than toast, friends!  You don’t even have to spread anything on it.

It’s all right there!

Whole Wheat Blackberry Cream Cheese Swirl Bread with Vanilla Bean Glaze | Baking a Moment

How do you do with bread?  Does it scare you a little bit?  Canning jam?  Or is it something else that freaks the bejesus out of you?  What motivates you to conquer your food fears?

**This post was featured on TidyMom’s I Spy Sunday**


**This post was featured on Living Better Together’s TGIF Link Party**

 photo TGIF_featured_zpsbe37ee90.png




Subscribe via RSS Follow on Facebook Follow on Twitter Follow on Pinterest Follow on Google Plus Follow on BlogLovin'


  1. says

    Oh, Allie, you have done it again! This looks out of this world good! I am so glad you couldn’t get this combination out of your head because we get to reap the benefits. Now I have to work up my courage to make bread :) I am not afraid of working with yeast but for some reason an actual loaf of bread makes me sweat just a little. Pinning this dream boat!

  2. says

    Bread which tastes of cheesecake? Ok, what, is this even real??? I need to try this now, wow this looks so good and your pictures are as perfect as always, it definitely looks delish!
    I love making my own bread, it’s actually my favourite part of baking! I used to be super scared of yeast, because I’d always get bricks instead of bread when I baked. But one day, I decided to give croissants a go (the flaky ones!) and I’d never got bread right, but my croissants turned out perfect… Since then, I’ve conquered my fear of yeast and now I always tend to get decent loaves, I love it so so so much!
    Have a nice day :-*

    • says

      I think croissants might be the holy grail of baking, lol! If you can get those right, then there’s nothing you can’t do! I’ve never tried baking them, but they’ve been in the back of my mind for a while… those and puff pastry, too. Maybe one day! xx

  3. says

    Wow this looks soooo good! I don’t usually make bread for a simple reason: I suck at multitasking! So if I have to wait an hour for it to prove I’ll probably be sitting nearby doing some kind of mindless task. I simply cannot concentrate on anything else really hard when I’m expecting something to get ready! It’s weird, I know, probably some type of anxiety issue 😉 I think I’ll have to buy a bread machine…

    • says

      Ha ha, I can see that. I was pretty impatient waiting for this one. I was just so anxious to see how it’d come out! But other times I’ve left the dough go for hours, distracting myself with other projects around the house. Glad you liked, though! xx

  4. says

    Your bread is beautiful! You are right, the kids would love to have that as an afternoon snack. I am not afraid to bake bread, but canning is a whole other issue. First I have to grow enough in my garden to can :) (that’s my excuse and I’m sticking to it.)

    • says

      We don’t have quite enough in our garden either! I just stopped at the market to pick up more tomatoes, because our entire harvest amounted to only two little jelly jars once it was cooked down, lol! But don’t be scared, it’s as simple as using warm, sterile jars, softening the lids, and then submerging them in boiling water for 10 minutes. I’m a canning fool now 😀

      Thanks for the sweet compliment about the bread. We are currently devouring our way through it on a daily basis… 😉

    • says

      Aw, thanks Christin! But don’t be afraid, this bread recipe is goof-proof! I’m thinking about making it again, just as a plain loaf, because it was so easy and the texture is so similar to the sandwich bread I usually buy. I hope you give it a try, and thanks for stopping by again! :)

    • says

      Thank you, Kristen! And I’m so sorry I didn’t see your original comment on BlogHer! I’m sorta new to posting on BlogHer and it never occurred to me to check for comments there (duh!). I will have to start doing that. Thank you so much for all the follows, and I have reciprocated. I’ll be linking up to your party in just a few; thanks so much for inviting me!

  5. Blair Hunt says

    When I read this recipe I was surprised that it didn’t call for putting the yeast in warm water with sugar before adding it to anything. I figured I’d risk it and follow your recipe exactly, but my bread never rose! It still tasted great but was incredibly dense. Any idea why mine came out so differently? I used Active Dry Yeast, and I’ve successfully made bread before.

    • says

      I’m so sorry you had trouble, Blair! I know I was surprised about that too when I read the recipe for the first time. I was following Brown Eyed Baker’s recipe here. I’m really not much of a bread baker so I was really relying heavily on her recipe. The only thing I can think of is maybe your yeast was dead? If you decide to try it again, maybe proof the yeast in the milk, adding the sugar, just to be sure before you put it in with the other ingredients. If it doesn’t get foamy looking after 5 or 10 minutes then it’s probably no good. Again, I’m so sorry! But thank you for reading!


Leave a Reply