Most often when I can find canned pumpkin (and not the darn pumpkin pie mix in a can), I find the larger size can, which means if I am going to make one pumpkin recipe, I’m likely going to need to make a second to use all of the pumpkin. I don’t think you can ever go wrong with pumpkin bread. And it turns out adding some Biscoff to it is mighty tasty.
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 whole wheat. It 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. I think pecans would be divine in this bread.
I usually use oat bran in my pumpkin bread, but was completely out. So instead I put some oatmeal into the food processor and ground it up. I love to swap out some of my flour for oatbran or oatmeal – it just gives it a bit more substance.
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.
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!