Pumpkin Cream Cheese Bread
User Reviews
5
Pumpkin Cream Cheese Bread
Description
The Pumpkin Cream Cheese Bread combines softened cream cheese, brown sugar, pumpkin, and warm spices into a smooth filling that is spread between halved flaky biscuits stacked vertically in a loaf pan. As it bakes, the biscuit layers become tender with soft, creamy pockets of spiced pumpkin filling. The top is finished with pats of cold butter and a cinnamon-sugar sprinkle, creating a lightly crisp and sweet crust. The gentle baking results in a bread that maintains delicate layers with moist and flavorful interiors.
This bread can be served sliced for breakfast, brunch, or as a sweet treat with a warm beverage. Its balance of subtle sweetness and pumpkin spice makes it suitable for seasonal menus or casual entertaining.
The recipe suggests using a lightly colored loaf pan and spraying it with cooking spray to prevent sticking. After baking, allowing the bread to cool slightly before removing from the pan helps preserve its shape. A simple icing made from powdered sugar, vanilla, and milk can be drizzled on top to add a sweet finish.
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 baking biscuits flaky layers, Pillsbury brand
- 4 tablespoons butter cut into pats, cold, salted
- 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 Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 62g | 21% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 31mg | 10% |
| Sodium | 642mg | 27% |
| Potassium | 170mg | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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