Biscoff Cookie Pumpkin Bread
I couldn’t resist sharing another pumpkin recipe with you. This is a Biscoff Cookie Pumpkin Bread, it’s a soft and moist pumpkin bread made with Biscoff Cookie Streusel on top and some cookie crumbs inside.
I know that I already shared a pumpkin recipe this week and I really didn’t plant to post another one for a while. Something changed and I HAD TO!
I was grocery shopping the other day and I came across the clearance isle. I try not to look there because it’s always full of candy and chocolate of sale. That’s just dangerous! Well, as I was walking by it, a package of Biscoff cookies caught my eye and they were on clearance. It was not even up to me, they just jumped into my basket. As I turned the corner, new display of pumpkin puree appeared as if out of nowhere. Light bulb!! I had to make something incorporating pumpkin and Biscoff cookies.
Several things ran through my mind but the boys wanted some pumpkin bread. I mean, it’s already half way through September and I haven’t made the bread yet! This gave me an idea to make pumpkin bread and incorporate the cookies into it. I made a simple streusel out of the cookies and added just a little bit of cookie crumbs right into the batter. Perfection!
This bread came out too delicious not to share right away!
(***Email Subscribers, please click through to the site for the recipe!)
Biscoff Cookie Pumpkin Bread
Ingredients
For The Bread:
- 1 1/2 cups all purpose flour
- 1/4 cup Biscoff cookies crumbled
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 cup brown sugar
- 1 cup pumpkin puree
- 1/2 cup veggie oil
- 2 large eggs
- 1/4 cup whole milk
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
Streusel Topping:
- 1/2 cup Biscoff Cookie Crumbs
- 4 tbsp unsalted butter melted
- 1/4 tsp ground cinnamon
- _____
- 2 more tbs Biscoff cookie crumbs for dusting the baking pan
Instructions
- For the cookie crumbs: pulse half a package of Biscoff cookies in the food processor until you get fine crumbs. Set aside.
- In a bowl, whisk your wet ingredients and brown sugar for the bread, until smooth.
- Sift in the dry flour, baking powder, baking soda, salt and spices. Add the cookie crumbs and whisk until all evenly incorporated.
- Preheat the oven to 350 and grease a bread baking pan. Using the 2 tbs of cookie crumbs, sprinkle the baking pan all over.
- Pour the batter into the baking pan, spread evenly.
- For the streusel: Pulse the cold butter, cookie crumbs and cinnamon in a food processor a few times until you see coarse crumbs. Spread the crumbs over the batter and put it in the oven.
- Bake for 55 to 60 minutes.
Notes
Nutrition
More Pumpkin Deliciousness!
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Wow, your pumpkin bread looks amazing!!! I am a Canadian and have never heard of biscoff. From your post I see it is a cookie, what kind of cookie is it? Wondering what I could use as a substitute as I have never seen this at a grocery store. Please email me with some feedback. Thanks :-):-):-)
Thank you, Wendy!
It’s crunchy, thin cookies. I think they are pretty widely available at large chain grocery stores. Do you guys have WalMart or Target stores? They have a pretty strong and distinct flavor. You can use your favorite crunchy (no filling) cookie if you can’t find these!
Thanks for linking up to Tickled Pink Times Two. This looks so delish!
I just love biscoff and pumpkin, this bread will be delicious. Thank you so much for sharing with Full Plate Thursday and hope you are having a great weekend!
Come Back Soon,
Miz Helen
this look just amazing ! What a great idea!!!! I’m here from Monday Funday thanks so much for linking up! xo
This sounds super yummy! The crumbs in the bread must give it an awesome texture. So cool that you coated the pan with crumbs too.
This may be the first recipe that has gotten me to consider conceding that autumn is finally here 😉 I’m a cookie butter fanatic, and the last batch of cookie butter banana bread I made went by so fast (in about an hour!) that I didn’t even have time to photograph it! Might have to make amends by trying this–love the streusel especially!
This is just amazing looking! I love Biscoff cookies and this is probably the best use EVER of them! Pinned!