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!
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Biscoff Cookie Pumpkin Bread
- Pumpkin Bread:
- 1 1/2 cups of flour
- 1/4 cup of Biscoff cookie crumbs
- 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 milk
- 1 tsp vanilla
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- Streusel Topping:
- 1/2 cup Biscoff Cookie Crumbs
- 1/2 stick of unsalted butter cold
- 1/4 tsp cinnamon
- 2 more tbs Biscoff cookie crumbs for dusting the baking pan
- 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.
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I will be sharing this recipe at the wonderful parties in my party tab + Weekend Potluck andRattlebridge Farm. Swing by and link up your own projects!
More Pumpkin Deliciousness!