Pumpkin Cream Cheese Bread

5 from 5 votes

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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

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.
Pumpkin Cream Cheese Bread

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.
Pumpkin Cream Cheese Bread

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.

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

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 mins
Cook Time 35 mins
Total Time 1 hr 15 mins

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

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

 

Polaroid photo of granola bars

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Recipe Rating




19 Responses
  1. Lyn

    Sounds great – I have a question – could not find the explanation of the * next to the loaf pan in your directions? Please explain, or am I missing it…… looking forward to making these.. thank you

  2. Marilyn Brennan

    Great idea! Why can’t I think of these things without your help? So simple….Will use this soon. Love the part of bringing Nations together. How about just any rivals/factions….They could have used some last night for the debate!!

  3. Susan Miller

    5 stars
    THANK YOU FOR ANOTHER DELICIOUS RECIPE LAUREEN.I love all your recipes.It just came out of the oven I can’t wait to taste it!Yummy!

  4. Nancy

    5 stars
    I used the honey butter Grands, & instead of cinnamon, used pumpkin spice . Added the pumpkin spice to my frosting mixture too. Nummy. Yes, best warm and be sure to bake the center !!

  5. Sandy RIley

    I always keep an eye open for any new pumpkin and cream cheese recipes.
    My family seems to love them. This one looks tasty and pretty easy.

  6. Darcey Huelsman

    5 stars
    I made this gem pull apart breas one night for a treat and my adult daughter loved them. Little did she know there was pumpkin in the recipe!! Thank you????

  7. Homemade Pumpkin Pie Recipe | Lauren's Latest

    […] you love pumpkin, you’ll love my other pumpkin recipes: Pumpkin Chocolate Chip Bread, Pumpkin Pull Apart Bread, Pumpkin Cream Pie & Soft Pumpkin Sugar […]

  8. Dar Beck

    This recipe also – Ingredients cannot be read as they show as 1 letter scrolling down for ages, The instructions show ok, Can U fix ingredients list ? This is the same as I see on your chocolate protein muffins with cauliflour in them.