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Sugar-Crusted Biscoff Pumpkin Bread

Sugar-Crusted Biscoff Pumpkin Bread

How do you feel about pumpkin bread? I like regular ol’ pumpkin bread just fine, but I always seem to want to smear something on it or to, perhaps, dip it in something. This bread, with its Biscoff layers and sugary, crunchy crust on top, is my perfect pumpkin bread. All I need with it is a nice cold glass of milk.

It is going to be 100 degrees here in southern California this week. However, since it is technically fall and nearly October, I think it’s appropriate to bust out the pumpkin. Do you agree with me? I hope so, because I wouldn’t want you to miss out on this pumpkin bread. This bread starts with your basic pumpkin bread ingredients.

Sugar-Crusted Biscoff Pumpkin Bread

Then comes the first (yes, there are two layers!!!) of Biscoff spread (in case you were wondering, my red-hot love affair with Biscoff has not gone cold).  And repeat…

Sugar-Crusted Biscoff Pumpkin Bread

Sugar-Crusted Biscoff Pumpkin Bread Sugar-Crusted Biscoff Pumpkin Bread

Then you pour your yummy sugary-cinnamony mix on top.

Sugar-Crusted Biscoff Pumpkin Bread

Then you have to wait what seems like an eternity while delicious smells permeate your kitchen.  Then this comes out.

Sugar-Crusted Biscoff Pumpkin Bread

Then you get yourself a slice as quickly as you can.

Sugar-Crusted Biscoff Pumpkin Bread

Sugar-Crusted Biscoff Pumpkin Bread
Yields 8
A spice-filled pumpkin bread layered with Biscoff spread and topped with a cinnamon-sugar mix.
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Prep Time
10 min
Cook Time
55 min
Prep Time
10 min
Cook Time
55 min
Ingredients
  1. 3/4 cup brown sugar (144 g)
  2. 1/2 cup sugar (96 g)
  3. 1/2 cup canola oil (112 g)
  4. 2 large eggs
  5. 1/3 cup water
  6. 1 cup canned pure pumpkin (244 g)
  7. 1/2 tsp vanilla extract
  8. 1 3/4 cup all-purpose flour (210 g)
  9. 1 tsp baking soda
  10. 1/2 tsp kosher salt
  11. 1/8 tsp ground cloves
  12. 1/4 tsp ground nutmeg
  13. 1/2 tsp ground cinnamon
  14. 2/3 cup Biscoff spread (160 g)
  15. 2 tsp sugar (8 g)
  16. 1 tsp brown sugar (4 g)
  17. 1/2 tsp ground cinnamon
Instructions
  1. Preheat oven to 350°F and grease a loaf pan well (9.25 in x 5.25 in x 2.75 in).
  2. In a large bowl with hand mixer or in the bowl of a stand mixer, mix together sugars, oil, eggs, water, pumpkin puree, and vanilla until well blended.
  3. In separate bowl, whisk together flour, baking soda, salt, cloves, nutmeg, and cinnamon.
  4. Stir dry ingredients into wet pumpkin mixture until just combined. In small bowl, heat Biscoff spread in microwave for 30 seconds or until just melted.
  5. Pour about 1/3 of the batter into greased loaf pan and layer half of the melted Biscoff on top, repeat, and then finish with the last 1/3 of the batter. In small bowl, stir together two teaspoons sugar, one teaspoon brown sugar, and 1/2 teaspoon cinnamon and sprinkle on top of the batter.
  6. Bake in preheated oven for 55-60 minutes or until toothpick comes out clean. Let cool and serve.
My California Kitchen http://mycaliforniakitchen.com/

 

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