Pumpkin Cream Cheese Bread

This post may contain affiliate sales links. Please read my disclosure policy.

This Pumpkin Cream Cheese Bread also doubles as a pull-apart bread. Topped with butter and cinnamon sugar, baked to perfection, then icing!

Pumpkin Cream Cheese Bread, a super easy and certifiably delicious recipe. Filled with pumpkin and cream cheese, topped with cinnamon sugar and then topped again, after baking, with a simple icing. Eaten warm, it could bring nations together. I’m sure of it.

Pumpkin Cream Cheese Bread Recipe

This recipe is broken down into two parts, the bread, and the icing. The bread is filled with staple ingredients and tons of flavoring spices while the icing is sweet and simple. Here’s what you’ll need:

• Cream Cheese – softened. This adds creamy, tangy goodness to the rich pumpkin flavor.
• Brown Sugar – to sweeten and to add a bit of that molasses flavor.
• Pumpkin – this wouldn’t be pumpkin bread without pumpkin.
• Vanilla, Cinnamon, Nutmeg – to flavor!
• Pillsbury Biscuits – be warned that I use canned biscuits because I wasn’t feeling like making my own dough from scratch. If you are feeling up to it, go for it.
• Salted Butter – cold! And, I didn’t feel like melting the butter then dipping each biscuit piece into it either, so I just threw a few pats of cold butter over top the whole thing. A rebel, I am.
• Granulated Sugar and Cinnamon – this is the cinnamon sugar that tops the whole loaf before baking.
• Powdered Sugar, Vanilla and Milk – three simple ingredients to make a heavenly icing.

How to Make Pumpkin Cream Cheese Bread

1. Preheat oven to 350 degrees. Spray a lightly colored loaf pan with cooking spray and set aside.
2. In a large bowl, stir cream cheese, brown sugar, pumpkin, vanilla, cinnamon, and nutmeg together until smooth and creamy. Scrape sides and mix again briefly.
3. Pop open can of biscuits and divide each biscuit in half so you have 16 thin circles. Spread pumpkin cream cheese mixture onto one side of one circle and top with another circle. Spread the top of the biscuit with more pumpkin cream cheese spread and continue alternating biscuit round with pumpkin cream cheese spread until all 16 biscuit circles have been stacked together. Gentle turn on its side and place it into a prepared loaf pan.
4. Top with 4 parts of butter and then sprinkle cinnamon and sugar over top everything.
5. Bake 25-35 minutes or until the center is completely cooked. The only thing you need to be careful of is ensuring the middle is baked. Just like a cake, you need to check the center…meaning: poke around a little and spread a few middle pieces apart to double-check. Remove from oven and cool 10-15 minutes before removing from pan.
6. For the icing, stir powdered sugar, vanilla, and milk together to create a glaze. Add more milk for a thinner glaze. Add more powdered sugar for a thicker glaze. Drizzle over top pumpkin cream cheese bread and serve warm.

More Pumpkin Bread!

I’ve made a couple of Pumpkin Bread Recipes on my blog and so I’ve rounded them all up for you to enjoy. They are all certifiably delicious and perfect for fall baking.

• Cinnamon Swirl Pumpkin Bread Recipe – there’s no chocolate in this recipe but there is a cinnamon swirl and cinnamon sugar coating involved.
• Pumpkin Chocolate Chip Bread – a classic recipe with chocolate chips! This makes one loaf.
• Big Batch Pumpkin Chocolate Chip Bread – this recipe makes 5 loaves! It is the ultimate make-ahead pumpkin bread.
• Pumpkin Pull-Apart Monkey Bread Recipe – dough dipped in butter and cinnamon sugar, baked and then topped with a buttery maple glaze. Perfect for sharing!

Printable recipe below with all the delicious details. Have a wonderful day 🙂

PrintPrint Pin ItPin It

5 from 5 votes

Pumpkin Cream Cheese Bread

This Pumpkin Cream Cheese Bread also doubles as a pull-apart bread. Topped with butter and cinnamon sugar, baked to perfection, then icing!

servings 8 servings

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 15 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 4 oz. cream cheese softened
• ▢ 1/4 cup brown sugar
• ▢ 1/4 cup pumpkin
• ▢ 1/2 teaspoon vanilla
• ▢ 1/2 teaspoon cinnamon
• ▢ 1/4 teaspoon nutmeg
• ▢ 1 can flaky layers pillsbury biscuits
• ▢ 4 tablespoons cold salted butter cut into pats
• ▢ 3 tablespoons granulated sugar
• ▢ 1/2 teaspoon cinnamon

for the icing-

• ▢ 1 1/2 cups powdered sugar
• ▢ 1 teaspoon vanilla
• ▢ 1-2 teaspoons milk

US Customary - Metric

Instructions

• Preheat oven to 350 degrees.
• Spray lightly colored loaf pan* with cooking spray and set aside.
• In a large bowl, stir cream cheese, brown sugar, pumpkin, vanilla, cinnamon, and nutmeg together until smooth and creamy. Scrape sides and mix again briefly.
• Pop open can of biscuits and divide each biscuit in half so you have 16 thin circles. Spread pumpkin cream cheese mixture onto one side of one circle and top with another circle. Spread the top of the biscuit with more pumpkin cream cheese spread and continue alternating biscuit round with pumpkin cream cheese spread until all 16 biscuit circles have been stacked together. Gentle turn on its side and place into prepared loaf pan.
• Top with 4 parts of butter and then sprinkle cinnamon and sugar over top everything.
• Bake 25-35 minutes or until the center is completely cooked. Remove from oven and cool 10-15 minutes before removing from pan.
• For the icing, stir powdered sugar, vanilla, and milk together to create a glaze. Add more milk for a thinner glaze. Add more powdered sugar for a thicker glaze. Drizzle over top pumpkin cream cheese bread and serve warm.

Nutrition

Calories: 444kcal | Carbohydrates: 62g | Protein: 4g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 642mg | Potassium: 170mg | Sugar: 35g | Vitamin A: 675IU | Vitamin C: 0.3mg | Calcium: 50mg | Iron: 2mg

Course: Breads, Dessert

Cuisine: American

Keyword: Pumpkin Bread, pumpkin cream cheese bread, pumpkin pull apart bread