Cream Cheese Cinnamon Chip Pumpkin Bread

   A family from church was super sweet to share some of their frozen fresh pureed pumpkin with us, and I was dying to try it out. What better use than PUMPKIN BREAD?!

Note to self: Learn to puree fresh pumpkin next Fall!  WOW, big difference!

  You will notice that this recipe calls for Cinnamon Chips. Word on the street is, that you cannot find Cinnamon Chips except at Christmas time.  Because I learned this tidbit last December, I had Dale buy me extra bags.  However, if you did NOT stock up on Cinnamon Chips, never fear, this bread is decent without them as well.

Cream Cheese Cinnamon Chip Pumpkin Bread

{click title for easy printable}

Cream Cheese Cinnamon Chip Pumpkin Bread



  • 1-¾ cup Flour
  • 1-½ cup Sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 1 teaspoon Cinnamon, Or Pampered Chefs Cinnamon Plus
  • 1/2 teaspoons Ginger
  • 1/2 teaspoons Nutmeg
  • 1/4 teaspoons Cloves
  • 1 cup Pumpkin Puree {or Canned if you must}
  • ½ cups Butter, Melted
  • 1 whole Egg Beaten
  • ⅓ cups Water
  • ½ bags {10 Ounce Size} Cinnamon Chips 


  • 8 ounces, weight Cream Cheese, Softened
  • ¼ cups Sugar
  • ½ teaspoons Cinnamon
  • 1 whole Egg Beaten

Combine dry ingredients in a large bowl, add in pumpkin, butter, egg and water, mixing until just moistened. Stir in Cinnamon Chips.
Pour all but 2 cups batter into greased and floured 9×5 loaf pan.
Pour cream cheese mixture over pumpkin batter; top with reserved pumpkin batter. Cut through batter with knife several times for swirl effect.
Bake at 350* for 1 hour and 10 minutes or until wooden pick inserted in center comes out clean.
Cool 5 minutes, remove from pans.  

*Note: my 4 mini loaves turned out MUCH better than my one large loaf.  It was terrible to get out!

  Ya’ll this bread is UN-STINKIN-BELIEVABLE!  We are gaga in love with it around here, it will be made again, and soon. 

Hugs, T


10 thoughts on “Cream Cheese Cinnamon Chip Pumpkin Bread

  1. Yeah! I JUST bought some cinnamon chips the other week and now I have 2 (!) recipes to use them in!!!! PLUS my m-i-l just brought me a HUGE pumpkin to cook up! So, I am going to take that pumpkin inside today and I am going to make us some yummy bread. I really like the combo of cinnamon AND cream cheese.(You know out love for cream cheese in this house!!)
    Thanks for sharing. Looks AMAZING!!!
    p.s. look at that no flub ups today!! {teeheehee}

  2. I would SO love this. I made a similar recipe, without the cinnamon chips, but will surely remember to add them next time. What a great idea. I have fresh frozen pumpkin on hand too….great stuff!!

  3. Hi Tonya! I haven’t pureed pumpkin for awhile, but it is awesome. Then I put in 1-cup portions in the freezer. Makes awesome pies. If yours is a bit watery, add an extra egg to the pumpkin pie filling you make and it will set up better.

  4. I saw cinnamon chips at my local grocery store today. In fact, they were on sale. Not sure if they just put them out or have them year round. Guess I should have grabbed some!

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