Pumpkin Bread Pudding with Cinnamon Spice Cream Cheese Glaze

This pumpkin bread pudding is the ultimate fall dessert: soft, spiced pumpkin bread cubes baked into custard and drizzled with a rich cream cheese glaze. It’s cozy, sweet, and made for sweater weather.

Pumpkin Bread Pudding Recipe with Cinnamon Spice Cream Cheese Glaze

This pumpkin bread pudding is cozy, spiced, and draped in cinnamon spice cream cheese glaze – perfect fall comfort food that begs for seconds.

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Dessert

American

Author: Kita

1 hour hr 40 minutes mins

Serves: 12

Ingredients

For the Pumpkin Bread

• ▢ 3 1/3 cups flour
• ▢ 2 tsp baking soda
• ▢ 2 tsp cinnamon
• ▢ 1 1/2 tsp salt
• ▢ 1 tsp ground nutmeg
• ▢ 1 1/2 cups sugar
• ▢ 1 1/2 cups packed brown sugar
• ▢ 1 cup vegetable oil
• ▢ 4 eggs
• ▢ 2/3 cup water
• ▢ 1 15 oz can pumpkin

For the Bread Pudding

• ▢ 2 eggs - lightly beaten
• ▢ 2 cups milk
• ▢ 1/2 cup sugar
• ▢ 1/4 cup butter - melted and cooled
• ▢ 1 tsp finely shredded orange zest
• ▢ 1/2 tsp pumpkin pie spice

For The Glaze

• ▢ 2 oz cream cheese - softened
• ▢ 1 tbsp butter - softened
• ▢ 3 tbsp confectioners’ sugar
• ▢ 1/4 – 1/2 tsp cinnamon
• ▢ 1/8 tsp nutmeg
• ▢ pinch of salt
• ▢ 1 to 2 tbsp milk - as needed

Instructions

Make the pumpkin bread:

• Preheat the oven to 350 degrees F. Great 2 9 x 5″ break pans.
• In a large bowl, combine the flour, baking soda, cinnamon, salt, and nutmeg.
• In the bowl of your stand mixer, fitted with the paddle attachment, beat the sugars, oil, and eggs until combined. 
• Add the flour mix alternating with the water, beating after each until combined. 
• Lastly, add the pumpkin and beat until combined.
• Pour the batter into the prepared pans and bake for 55 to 60 minutes until a toothpick inserted near the center comes out clean. 
• Let cool completely before making the pumpkin bread pudding. If you make two loaves, sneak a piece, the pudding won’t mind.

Round two – make the bread pudding:

• Preheat the oven to 350 degrees F
•  Cut your pumpkin bread into 1″ cubes, enough to make 6 cups. (Nosh on the rest). Arrange the bread cubes on a baking sheet in a single layer and bake for 20 – 30 minutes until toasted and dry. Let cool for a few minutes.
• Grease a 2 quart baking dish and set aside.
• Meanwhile, combine the eggs, milk, sugar, butter, orange zest, and pumpkin pie spice in a large bowl. 
• Toss the cooled pumpkin bread in and coat evenly. 
• Pour into the baking dish and bake for 40 to 45 minutes until a toothpick or butter knife inserted in the center comes out clean. Allow to cool slightly while you make the glaze.

Make the Glaze

• Beat the cream cheese and butter together until smooth. 
• Add the powdered sugar, cinnamon, nutmeg, and salt while continuing to beat the mixture. Add in a bit of milk just until the glaze runs off a spoon but is still really thick.
• Serve the glaze over warm bread pudding.

Notes

BHG Special Interest Publication Fall Baking

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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Ingredients for Pumpkin Bread Pudding

Pumpkin Bread

• Flour
• Baking soda
• Cinnamon
• Salt
• Ground nutmeg
• Sugar
• Brown sugar
• Vegetable oil
• Eggs
• Water
• Pumpkin puree (canned)

Bread Pudding

• Eggs
• Milk
• Sugar
• Butter (melted & cooled)
• Orange zest
• Pumpkin pie spice

Cream Cheese Glaze

• Cream cheese (softened)
• Butter (softened)
• Confectioners’ sugar
• Cinnamon
• Nutmeg
• Salt
• Milk (as needed)

Equipment Needed to Make Pumpkin Bread Pudding

• 2 loaf pans (9×5)
• Stand mixer with paddle attachment
• Mixing bowls
• Baking sheet
• 2-quart baking dish
• Wire rack

How to Make Pumpkin Bread Pudding Step by Step

1. Bake the pumpkin bread: Preheat oven to 350°F. Grease two 9×5 pans. Mix dry ingredients in one bowl. In a mixer, beat sugars, oil, and eggs until smooth. Add flour mixture, alternating with water. Stir in pumpkin. Bake 55–60 minutes, until a toothpick comes out clean. Cool completely.
2. Toast the bread cubes: Cut cooled pumpkin bread into 1-inch cubes (about 6 cups). Spread on a baking sheet and bake 20–30 minutes until toasted and dry. Let cool.
3. Make the custard: Whisk eggs, milk, sugar, butter, orange zest, and pumpkin pie spice in a large bowl. Add bread cubes, tossing to coat.
4. Bake the pudding: Pour into a greased 2-quart baking dish. Bake 40–45 minutes, until a knife inserted in the center comes out clean. Cool slightly.
5. Mix the glaze: Beat cream cheese and butter until smooth. Add sugar, cinnamon, nutmeg, and salt. Whisk in milk until thick but pourable.
6. Serve: Drizzle warm glaze over pumpkin bread pudding and enjoy.

Substitutions & Variations for Pumpkin Bread Pudding

• Swap half-and-half for milk for a richer custard.
• Add chocolate chips or dried cranberries for texture.
• Skip the cream cheese glaze and serve with bourbon caramel sauce or vanilla ice cream.

Storage & Leftovers

• Store leftovers covered in the refrigerator up to 3 days.
• Reheat in the oven at 325°F for 10–15 minutes or microwave individual servings.
• The pumpkin bread can be baked and frozen for up to 1 month; cube and toast once thawed.

Serving Suggestions for Pumpkin Bread Pudding

• Top with a scoop of vanilla ice cream or whipped cream.
• Drizzle with caramel or maple syrup for extra decadence.
• Serve alongside a hot cup of coffee, chai latte, or even a splash of bourbon for the adults.

FAQs About Pumpkin Bread Pudding

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