Biscoff Pumpkin Bread
This delicious Biscoff Pumpkin Bread takes an easy pumpkin bread recipe over the top with the addition of Biscoff spread and Biscoff cookies!
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
This bread freezes well.
Nutrition
Calories: 228kcalCarbohydrates: 44gProtein: 4gFat: 4gSaturated Fat: 1gCholesterol: 20mgSodium: 323mgPotassium: 169mgFiber: 2gSugar: 24gVitamin A: 4796IUVitamin C: 1mgCalcium: 43mgIron: 2mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.