Pumpkin Biscoff Bread

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.

Pumpkin Biscoff Bread

Pumpkin Biscoff Bread

Ingredients

  • 2 Cups White Whole Wheat or Whole Wheat Flour
  • 1 1/4 cups Oat Flour or Oatmeal Ground In Food Processor
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 2 tbsp Cinnamon
  • 2+ tbsp Pumpkin Pie Spice (we like our pumpkin spicy, so some may like less)
  • 1/2 cup Flax Seed Meal (can be omitted)
  • 1/2 – 1 tsbp 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
  • Biscoff Cookies - 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.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.lovefromtheoven.com/2012/08/24/pumpkin-biscoff-bread/

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!

Share on FacebookTweet about this on TwitterGoogle+Pin on Pinterestshare on TumblrShare on StumbleUpon

Comments

  1. PBnJFam says

    Uh-Mazing!! I can’t wait to try this… Two of my all time favorite flavors… together…pumpkin bread and biscoff!! Pure GENIUS!!!! So, I have a husband who will NOT let me bake with applesauce – he says if I’m gonna take the time to bake it… make it worth it… while I – on the other hand – am on board with healthy substitutions = more yumminess I can enjoy with less guilt… So, would you have a recommendation as to how much coconut oil (what I usually bake with) or other oil would be a good amount to use? (I may just make it with the applesauce anyways!) ;0)

  2. says

    Wow. Great idea. I have my tried and true pumpkin bread recipe and love biscoff cookies/spread. Will definitely have to try this. Thanks for sharing.

  3. Madison says

    Can’t wait to try this actually going to make it tomorrow but is that suppose to be 1/2-1 tspn. Or Tbsp. of salt? Hard to tell with the tsbp. Also would Ap. flour work just as well? Thanks!

    • says

      Madison – I hope you love it, I need to make it again – it was SO yummy! You can go with your taste on salt. I like one teaspoon. And yes, all purpose should work just fine. It stores in the freezer really well, wishing I still had some in mine!

  4. Suzette says

    Oh my gosh, you have got me drooling!!! I love ANYTHING pumpkin and Biscoff, well, enough said. ;) I would love to make this for my friend and her family who are gluten free. Any ideas on what I can use in place of the flour? I can get gluten-free oats and was thinking of using almond meal/flour in place of the wheat flour but not sure if that would work. Any thoughts?

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>