Biscoff Pumpkin Bread – Soft and moist spiced pumpkin bread filled with biscoff cookie butter and then topped with a biscoff cookie streusel!
This moist and flavorful Biscoff Pumpkin Bread is the ultimate fall treat, blending warm spices and rich Biscoff spread into a deliciously dense loaf. Perfect for cozy mornings, dessert after dinner, or even a Thanksgiving showstopper!
This Biscoff Pumpkin Bread was totally inspired by my Biscoff Pumpkin Cake, which has been a huge hit with everyone who’s tried it! After seeing how much you all loved the cake’s cozy pumpkin flavor paired with that dreamy Biscoff spread, I just knew I had to create a bread version that’s just as delicious but perfect for everyday snacking. So, here we are—this pumpkin bread has all the warm spices, moist texture, and buttery Biscoff streusel you loved from the cake, but in a simpler, no-fuss form. It’s the ultimate fall treat whether you’re enjoying it with a morning coffee, as an afternoon pick-me-up, or as a sweet ending to your day!
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Why You’ll Love This Recipe
Here’s why this recipe is going to be your new fall favorite:
- Rich pumpkin flavor paired with Biscoff spread for a next-level dessert.
- The perfect balance of moist pumpkin bread and crunchy Biscoff streusel topping.
- Easy to make with pantry staples like pumpkin puree and brown sugar.
- Makes your kitchen smell like all your favorite fall pumpkin recipes.
- A real treat for pumpkin season, ideal for breakfast or an ultimate holiday dessert!
Ingredients – Biscoff Pumpkin Bread
For this Biscoff Pumpkin Bread, you’ll need pantry staples and some Biscoff butter and cookies! . Here’s what you’ll need: this is just a summary, for a full list, please check out the recipe card at the bottom of page!
- Pumpkin puree
- Brown sugar
- Food processor
- Biscoff spread
- Package of Biscoff cookies
- Room temperature eggs
- Ground cinnamon
- Flour mixture of all-purpose flour and spices
- Canola oil or vegetable oil
- Pumpkin pie spice
- Granulated sugar
- Baking soda
- Salt
- Pure vanilla extract
Step-by-Step Instructions
Follow these easy steps to make your new favorite fall loaf!
1. Biscoff Streusel Topping
Create a crunchy, flavorful topping that sets this bread apart:
- In a medium bowl, combine flour, Biscoff cookie crumbs, brown sugar, cinnamon, and salt.
- Using a pastry cutter or your fingers, mix cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
2. Pumpkin Bread Batter
Now, let’s build that moist, spiced pumpkin base:
- Preheat your oven to 325°F and grease a 9×5 loaf pan. Line it with parchment paper for easy removal.
- In a separate bowl, whisk together the flour mixture (flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice).
- In a large bowl, whisk the eggs, granulated sugar, and brown sugar until light and fluffy. Add the vegetable oil, then pumpkin puree, vanilla extract, and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, gently folding with a wooden spoon until fully combined.
3. Assembling the Bread
- Pour half of the pumpkin batter into the prepped cake pan and spread it evenly with an offset spatula.
- Drizzle the melted cookie butter spread over the batter, then pour the remaining batter on top.
- Sprinkle the Biscoff streusel topping over the top of the batter, pressing gently to adhere.
4. Baking the Biscoff Pumpkin Bread
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the bread cool in the loaf pan for about 15 minutes, then transfer to a wire rack to cool completely.
Tips and Tricks
- Room temperature ingredients: Ensure your eggs are at room temperature to help the batter mix more evenly.
- Extra step for flavor: Use melted Biscoff spread as a filling layer for that next-level pumpkin Biscoff cake flavor.
- Storage: Store in an airtight container for up to 2-3 days, or wrap tightly in plastic wrap to keep it fresh longer.
- Use fresh spices: For the best flavor, make sure your ground cinnamon and pumpkin pie spice are fresh. Spices lose their potency over time, so if they’ve been sitting in your pantry for a while, consider replacing them.
- Don’t overmix the batter: When combining the wet and dry ingredients, gently fold them together just until the flour is incorporated. Overmixing can result in a denser, tougher bread.
- Let the bread cool completely: Allowing the bread to cool fully on a wire rack ensures that the texture sets properly. Cutting into it too soon can cause the bread to be too soft or even gummy.
Recommended Tools
You’ll need just a few key tools to make this recipe:
- Loaf pan: A 9×5-inch pan works best for this recipe.
- Food processor: Helps create those fine crumbs from the Biscoff cookies for the topping.
- Offset spatula: Perfect for spreading batter evenly.
- Wire rack: Cool your loaf thoroughly on a wire rack to prevent a soggy bottom.
FAQs – Biscoff Pumpkin Bread
Can I substitute pumpkin pie filling for pumpkin puree?
No, pumpkin pie filling is sweetened and spiced. You’ll want to use pure pumpkin puree for this recipe.
What can I top the bread with?
For an extra treat, add a dollop of whipped cream or if you want to add what I added, I used the extra melted cookie butter!!
Can I freeze Biscoff Pumpkin Bread?
Yes! Wrap tightly in plastic wrap and store in the freezer for up to 3 months. Thaw in the fridge before enjoying.
Storing and Freezing Instructions
Here’s how to store and freeze your Biscoff Pumpkin Bread for later:
- Store the cooled Biscoff Pumpkin Bread in an airtight container at room temperature for 2-3 days.
- For longer storage, wrap the bread tightly in plastic wrap and store in the fridge for up to a week.
- If freezing, wrap in plastic wrap and place in a ziplock bag. Freeze for up to 3 months.
If you loved this Biscoff Pumpkin Bread, don’t forget to leave a 5-star rating and a comment! I’d love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!
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Recipe
Biscoff Pumpkin Bread
Ingredients
Biscoff Streusel Topping
- ½ cup all-purpose flour
- ½ cup roughly chopped Biscoff cookies about 5 cookies
- ⅓ cup light brown sugar packed
- 2 teaspoon ground cinnamon
- ½ teaspoon salt
- 8 tablespoon unsalted butter cold and cubed
Pumpkin Bread
- 2 large eggs
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ⅔ cup vegetable oil
- 1 cup Libby’s pumpkin puree not pumpkin pie filling
- 1 ½ teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¾ cup melted cookie butter Biscoff spread
Instructions
For the Biscoff Streusel Topping:
- In a medium-sized bowl, whisk together the flour, chopped Biscoff cookies, brown sugar, cinnamon, and salt.
- Add the cubed cold butter into the dry ingredients. Using a pastry cutter or your fingers, work the butter into the mixture until it forms small to medium-sized chunks and resembles coarse crumbs. (Alternatively, use a food processor, but be careful not to overmix!)
- Set the streusel aside.
For the Pumpkin Bread:
- Preheat your oven to 325°F (165°C). Grease a 9×5-inch loaf pan with cooking spray, or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and pumpkin pie spice. Set aside.
- In a large mixing bowl, whisk the eggs, granulated sugar, and light brown sugar for about 1 minute, until the mixture becomes light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add the vegetable oil and mix until fully combined, about 30 seconds. Then, add the pumpkin puree and vanilla extract, mixing until everything is well incorporated.
- Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Mix just until the flour is incorporated, being careful not to overmix.
- Pour HALF of the batter into the prepared loaf pan, spreading it out evenly.
- Drizzle the melted Biscoff spread over the batter. Then, pour the remaining pumpkin batter on top and spread it evenly.
- Sprinkle the prepared Biscoff streusel topping evenly over the top of the batter.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs attached. Check around the 60-minute mark, as baking times may vary.
- Remove the bread from the oven and let it cool in the pan for 15 minutes. Use a butter knife to gently loosen the sides if necessary. Then, carefully transfer the loaf to a wire rack to cool completely.
Cole says
I feel two teaspoons of pumpkin spice and cinnamon is too much.. It over powered the biscott taste. Also my load came out darker than the pic ( could be of so much cinnamon/pumpkin. I have pumpkin crumb bread recipe that comes out the same color as the one in this pic. The strudel was too much so I only used about 3/4 of it. I am going to makes this again but w/ some modifications.
Anonymous says
Thank you for sharing this recipe