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


Cream Cheese Stuffed Cinnamon Biscuits

 Hi guys! Tonya here, home from a 22 hour loooooooong road trip home from Florida. It’s late, there are tons of items for me to check off on my “Welcome Home, Here Is Your To Do List” list, and I have a ton of pictures to go through to see what I want to share sometime.  But, alas, tonight is not the night.  I will work on it in the days to come and see if we can get it done! Hope you all had a lovely Easter with your family as you celebrated the Resurrection of our Lord and Savior!  He is risen!!!  Happy Monday, T

Here is a post from drafts I was going to share soon anyhow:

  I didn’t google it to find out, but I am pretty sure I just invented this recipe.  Not “invented” like it’s never been done, but invented like “I want Monkey Bread, but I don’t have time or ingredients to do so”…….then it hit me, TA DA! 

I can totally make something up that is just as good!  Honey, let me tell you, I may NEVER go back to Monkey Bread again.  Here is the deal, the goo to bread ratio on this baby is WAAAY better than the thick Monkey Bread.


Cream Cheese Stuffed Cinnamon Biscuits

{click title to print}

Cream Cheese Stuffed Cinnamon Biscuits with txt


  • 1 can (16 Oz) 8 Count Biscuits, Buttermilk Or Whole Wheat
  • ⅓ cups Each Brown And White Sugar
  • 1 T Cinnamon
  • 8 ounces, weight Cream Cheese, Cut Into 16 Cubes
  • ½ cups Butter, Melted

Preparation Instructions

Mix together brown and white sugar and cinnamon, set aside.
Split 8 biscuits in half to make 16 circles. You should be able to just peel it apart with your fingers.
Cube cream cheese and place 1 square in the center of every biscuit round, wrap dough around and seal.
Roll into cinnamon sugar mixture, pressing sugar on to dough firmly.
Place seam side down in a pie plate until all 16 fit nicely. Pour the rest of the sugar over the top, then drizzle melted butter over all.
Bake at 375* for 20-30 minutes, or until bread is done.
Let sit until butter absorbs into bread a bit, but still serve warm.


Go, make this, you can thank me later….


Cream Cheese Stuffed Cinnamon Biscuits txt