Love pumpkin bread but looking for a bit of a change? We love this Pumpkin Biscoff bread at our house. Biscoff Spread and Cookies paired with pumpkin bread is a winning combination, trust me on this!
This recipe is based off of my very favorite pumpkin muffin recipe. It’s one that I tweaked over about two years, going from a full cup of oil in the recipe to not a single drop, and from white all-purpose flour to white whole wheat flour or a combo of the two. This Pumpkin Biscoff Bread freezes wonderfully and makes a great quick breakfast or snack.
While the recipe calls for quite a few items, I promise it is super simple and easy to make. It’s one of those mix all the wet ingredients, mix all the dry ingredients, toss them together and call it good. One thing that I don’t use in this recipe is nuts, but that’s only because I have a kiddo who is allergic to tree nuts. That said, I think pecans would be divine in this bread.
I love to swap out some of my flour in my quick bread for oats, it just gives it a bit more substance. I use quick oats and I run them through a food processor for a few seconds, to create a finer texture. This part is totally optional! Don’t want oats in your bread, just replace them with 1 additional cup of flour.
I put Biscoff spread into the bread and I topped one of my loaves with crushed up Biscoff cookies (optional).
I used ten cookies for one loaf. Just mashed them up in a plastic baggie, poured on top of the bread and lightly pressed in to the batter.
This recipe makes two full size loaves. You could certainly half the recipe, but it does freeze wonderfully, so you can always stick the second loaf into the freezer.
PUMPKIN BISCOFF BREAD
Biscoff Pumpkin Bread
Equipment
- Two Bread Loaf Pans
Ingredients
- 2 Cups All-Purpose Flour or White Whole Wheat Flour or combo of both
- 1 1/4 cups Quick Oats
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tsp Cinnamon
- 2-3 tsp Pumpkin Pie Spice we like our pumpkin spicy, so some may like less
- 1 tsp salt
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 cups canned pumpkin not pumpkin pie mix
- 2/3 cup applesauce
- 1/2 cup Biscoff Spread
- 2/3 cup water
- 2 tsp vanilla
- 2 Eggs
- 2 Egg Whites
- Walnuts or pecans as desired
- 20 Biscoff Cookies crushed - 10 per loaf, if desired for topping
Instructions
- Preheat your oven to 350 F. Grease two bread loaf pans.
- Combine all dry ingredients in bowl and stir to combine.
- Combine all wet ingredients in a bowl and stir to combine.
- Mix wet and dry ingredients until combined - do not over mix.
- Pour mixture into two loaf pans that have been sprayed with cooking spray.
- If using Biscoff cookies to top, crush ten per loaf of bread in a plastic bag or food processor and sprinkle on top of bread batter. Lightly push into the batter.
- Bake both loaves together for approx 50-65 minutes or until knife inserted into center of loaf comes out clean.
Video
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
I’ve had a slice of this for breakfast the past few days. It is wonderful heated up for about 20 seconds in the microwave and topped with a bit of butter or Biscoff. Delish!
Originally published in August in 2012, this bread is still a favorite in our home!
Lorrie says
Nutrition info is way off if you use the crushed cookies on top. recipe looks great, but I have not tried it.