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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!
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Course: Breakfast, Snack
Cuisine: American
Keyword: bread, pumpkin
Prep Time: 10 minutes
Cook Time: 33 minutes
Total Time: 43 minutes
Servings: 16 slices
Calories: 228kcal


  • Two Bread Loaf Pans


  • 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


  • 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.



This bread freezes well.


Calories: 228kcal | Carbohydrates: 44g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 323mg | Potassium: 169mg | Fiber: 2g | Sugar: 24g | Vitamin A: 4796IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg
Tried this recipe?Mention @lovefromtheoven or tag #lovefromtheoven!