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
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!