↑

Love From The Oven

A food blog with easy and delicious family-friendly recipes by cookbook author Christi Johnstone

Categories

You are here: Home / Categories / Muffin Makeovers / Pumpkin Biscoff Bread

Muffin Makeovers

Pumpkin Biscoff Bread

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

Pumpkin Biscoff Bread

Print Pin Rate

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.
Tried this recipe?Mention @lovefromtheoven or tag #lovefromtheoven!

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!

About author Christi Johnstone of Love From The Oven

Christi is the baker, cook, blogger, food photographer, recipe developer and sprinkle lover behind Love From The Oven. As a busy mom, it's important to Christi that her recipes are family-friendly and picky eater approved. In addition to running Love From The Oven, Christi is the author of The My Little Pony Baking Book and Smart Cookie, and the co-author of Peeps-A-Licious.
Interested in working with Christi? please contact her by email.
This post may contain affiliate links, please see our disclosure policy.

Comments

    Leave a Reply

    Your email address will not be published.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

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  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)

    Reply

  19. 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!

    Reply

    • Christi 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!

      Reply

  20. 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?

    Reply