Irresistible Biscoff Pumpkin Bread with Streusel Topping: Your Ultimate Fall Baking Delight

Indulge in the ultimate autumn experience with our **Biscoff Pumpkin Bread** – a truly enchanting treat that perfectly marries the warm, spiced notes of pumpkin with the unique, caramelized sweetness of Biscoff cookie butter. This soft, moist loaf is not just a seasonal delight; it’s a culinary masterpiece, featuring a luscious Biscoff swirl nestled within and crowned with an irresistible Biscoff cookie streusel. Imagine waking up to the aroma of fall, slicing into this wonderfully dense bread for a cozy morning, or serving it as a show-stopping dessert for Thanksgiving. Every bite promises a blend of comforting flavors and delightful textures that will make this your new favorite fall tradition.

The Inspiration Behind This Recipe

This incredible **Biscoff Pumpkin Bread** draws its inspiration from our hugely popular **Biscoff Pumpkin Cake**. The cake’s delightful fusion of cozy pumpkin spice and the dreamy, buttery notes of Biscoff spread quickly became a fan favorite. We received so many requests for a simpler, everyday version that could be enjoyed more frequently, and thus, this pumpkin bread was born! We’ve captured all the beloved warm spices, the incredibly moist texture, and that signature buttery Biscoff streusel, transforming it into a convenient, no-fuss loaf. It’s truly the ultimate fall treat, perfect for any time of day—whether you’re pairing it with your morning coffee, grabbing a slice as an afternoon pick-me-up, or enjoying it as a sweet conclusion to your day.

If you adore this recipe, you’ll also love these other delightful treats:

• Gooey Butter Pumpkin Cake
• Easy Pumpkin Churro Bundt Cake
• Pumpkin Coffee Cake Cookies

Why This Biscoff Pumpkin Bread Will Be Your New Favorite

Here’s why this **moist Biscoff Pumpkin Bread** is destined to become your go-to recipe this fall:

• **Unforgettable Flavor Fusion**: Experience the harmonious blend of rich, earthy pumpkin and the distinctly caramelized, spiced notes of Biscoff cookie butter. This combination elevates a classic pumpkin bread to an entirely new level of deliciousness.
• **Perfect Texture Contrast**: Enjoy the best of both worlds with a wonderfully moist and tender pumpkin bread base beautifully complemented by the delightful crunch of the Biscoff streusel topping. Each bite is a symphony of textures.
• **Simple & Accessible Ingredients**: You’ll be delighted to know that this recipe primarily uses common pantry staples like pumpkin puree, brown sugar, and flour, along with easily found Biscoff spread and cookies. No exotic ingredients required!
• **Aromatherapy for Your Home**: As this loaf bakes, your kitchen will fill with the intoxicating aromas of pumpkin pie spice, cinnamon, and caramelizing cookies. It’s the scent of autumn bliss, making your home feel cozy and inviting.
• **Versatile Fall Treat**: This bread isn’t just for one occasion. It’s perfectly suited for a comforting breakfast, a satisfying afternoon snack, a sweet addition to your holiday brunch, or an impressive dessert to cap off any meal, especially during pumpkin season.

Essential Ingredients for the Perfect Loaf

To create this incredible **Biscoff Pumpkin Bread**, you’ll need a mix of standard baking ingredients and a few special Biscoff components. This is a summary; please refer to the detailed recipe card at the bottom of the page for exact measurements and a complete list.

For the Irresistible Biscoff Streusel Topping:

• **All-purpose flour**: Forms the base of your crunchy topping.
• **Roughly chopped Biscoff cookies**: These are key for that signature caramelized flavor and added texture.
• **Light brown sugar**: Adds moisture and a deeper, molasses-like sweetness to the streusel.
• **Ground cinnamon**: Enhances the warm spice profile.
• **Salt**: Balances the sweetness.
• **Cold, cubed unsalted butter**: Essential for creating a crumbly, tender streusel. Using cold butter prevents it from melting too quickly.

For the Moist Pumpkin Bread Batter:

• **Room temperature large eggs**: Helps emulsify the batter, resulting in a lighter, more uniform crumb.
• **Granulated sugar & light brown sugar**: A combination ensures both sweetness and moisture. Brown sugar contributes to the bread’s tenderness and deeper flavor.
• **Canola oil or vegetable oil**: Provides moisture and a tender crumb without adding a distinct flavor, allowing the pumpkin and Biscoff to shine.
• **Libby’s pumpkin puree**: The star ingredient for that authentic pumpkin flavor and moisture. *Ensure it’s pure pumpkin puree, not pumpkin pie filling.*
• **Pure vanilla extract**: Enhances all the other flavors.
• **All-purpose flour**: The structural foundation of the bread. Make sure to spoon and level it for accurate measurement.
• **Baking soda & baking powder**: Leavening agents that give the bread its rise and soft texture.
• **Salt**: Crucial for balancing flavors and enhancing the overall taste.
• **Ground cinnamon & pumpkin pie spice**: A generous blend of these spices brings that classic, comforting fall aroma and flavor.

For the Luscious Biscoff Swirl:

• **Melted cookie butter (Biscoff spread)**: The secret to the rich, creamy, and irresistible swirl within the bread.

Step-by-Step Guide to Biscoff Pumpkin Bread Perfection

Follow these simple yet detailed steps to bake your new favorite fall loaf that’s guaranteed to impress!

1. Crafting Your Irresistible Biscoff Streusel Topping

This crunchy, flavorful topping is what truly sets this **pumpkin bread** apart. Don’t skip this step!

• In a medium bowl, combine your all-purpose flour, finely chopped Biscoff cookie crumbs (you can pulse whole cookies in a food processor), light brown sugar, ground cinnamon, and a pinch of salt. Whisk these dry ingredients together to ensure they are well distributed.
• Add the cold, unsalted butter that has been cut into small cubes. Using a pastry cutter, your fingertips, or even a fork, work the butter into the dry mixture. Continue until the mixture resembles coarse crumbs, with some pieces of butter still visible, about the size of small peas. This creates pockets of steam, resulting in a delightfully flaky streusel. Set this aside while you prepare the batter.

2. Whipping Up the Dreamy Pumpkin Bread Batter

Now, let’s create the incredibly moist and perfectly spiced pumpkin base for your loaf:

• Begin by preheating your oven to 325°F (165°C). Prepare a 9×5-inch loaf pan by lightly greasing it with cooking spray or butter, then line it with parchment paper, leaving an overhang on the sides. This makes for effortless removal of your baked loaf.
• In a separate medium bowl, whisk together your dry ingredients: all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and pumpkin pie spice. Ensure no lumps remain and set this aside.
• In a large mixing bowl, using either a hand mixer or a stand mixer, whisk the room temperature eggs, granulated sugar, and light brown sugar together for about 1-2 minutes until the mixture appears noticeably lighter in color and fluffy. This aeration is crucial for a tender bread.
• Pour in the vegetable oil, followed by the pumpkin puree and pure vanilla extract. Mix until all these wet ingredients are fully combined and the mixture is smooth and vibrant orange.
• Gradually add the reserved dry ingredient mixture to the wet ingredients. Using a rubber spatula or a wooden spoon, gently fold the ingredients together. **Be careful not to overmix!** Mix only until no streaks of flour remain. Overmixing can develop the gluten too much, leading to a tough, dense bread.

3. Layering for Maximum Flavor

This step ensures every slice of your **Biscoff Pumpkin Bread** has that delightful cookie butter surprise:

• Pour exactly half of the pumpkin batter into your prepared loaf pan. Spread it out evenly using an offset spatula or the back of a spoon to create a smooth base.
• Gently drizzle the melted Biscoff cookie butter spread over the batter. Don’t worry if it’s not perfectly even; the rustic swirl adds to its charm.
• Carefully spoon the remaining pumpkin batter on top of the Biscoff layer, spreading it gently to cover the cookie butter completely.
• Finally, generously sprinkle your prepared Biscoff streusel topping over the entire surface of the batter. Lightly press it down with your fingers to help it adhere during baking.

4. Baking to Golden Perfection

The moment of truth for your delicious creation:

• Place the loaf pan in your preheated oven and bake for 60-70 minutes. Baking times can vary depending on your oven, so keep an eye on it. The bread is done when a wooden skewer or toothpick inserted into the very center comes out with only a few moist crumbs attached, but no wet batter. If the streusel starts to brown too quickly, you can loosely tent the loaf with aluminum foil.
• Once baked, remove the bread from the oven and let it cool in the loaf pan on a wire rack for about 15 minutes. This allows the bread to set and firm up before handling.
• After 15 minutes, use the parchment paper overhang to carefully lift the loaf out of the pan and transfer it directly onto the wire rack to cool completely. **Patience is key here!** Cutting into warm bread too soon can result in a gummy texture.

Expert Tips for the Best Biscoff Pumpkin Bread

Unlock the secrets to baking an absolutely flawless **Biscoff Pumpkin Bread** with these pro tips:

• **Room Temperature Ingredients are Non-Negotiable**: Always ensure your eggs and any other dairy (though not much in this recipe) are at room temperature. This allows them to emulsify better with other ingredients, creating a smoother, more uniform batter and a finer crumb in the finished bread.
• **The Magic of the Melted Biscoff Layer**: Don’t underestimate the impact of that melted Biscoff spread filling. It truly transforms the loaf, infusing every slice with an extra burst of caramelized, creamy flavor that makes it feel like a gourmet **pumpkin Biscoff cake**.
• **Use Fresh Spices for Maximum Impact**: Spices lose their potency over time. For the most vibrant and aromatic flavor, make sure your ground cinnamon, pumpkin pie spice, and any other spices are fresh. If they’ve been sitting in your pantry for over a year, it’s probably time to replace them.
• **Avoid Overmixing the Batter**: This is a golden rule in baking quick breads. Once you add the dry ingredients to the wet, mix just until the flour is incorporated. A few small lumps are perfectly fine. Overmixing develops the gluten, leading to a tough, rubbery loaf rather than a tender, moist one.
• **Cool Completely for Perfect Texture**: It’s tempting to slice into a warm loaf, but for the best texture, allow your **Biscoff Pumpkin Bread** to cool completely on a wire rack. This allows the internal structure to set properly and prevents the bread from becoming gummy or falling apart.
• **Check Your Oven’s Accuracy**: Oven temperatures can vary. If your bread seems to be baking too quickly or too slowly, consider using an oven thermometer to ensure your oven is calibrated correctly. This small step can make a big difference in baking success.
• **Don’t Overfill Your Loaf Pan**: Stick to the recommended amount of batter for a 9×5-inch loaf pan. Overfilling can lead to uneven baking, with the center potentially remaining undercooked while the edges burn or overflow.

Serving Suggestions and Creative Variations

This **Biscoff Pumpkin Bread** is fantastic on its own, but here are some ideas to elevate your experience:

• **For an Extra Indulgence**: Top a warm slice with a dollop of whipped cream, a scoop of vanilla bean ice cream, or a drizzle of caramel sauce. The original post suggests extra melted cookie butter, which is also a divine choice!
• **Morning Boost**: Enjoy it with your favorite coffee, a pumpkin spice latte, or a warm mug of chai tea.
• **Add-ins**: Feel free to fold in ½ cup of chocolate chips (dark or milk), chopped pecans, or walnuts into the pumpkin batter for an extra layer of flavor and texture.
• **Turn it into Muffins**: This recipe can easily be adapted for muffins! Reduce baking time to 20-25 minutes, or until a toothpick comes out clean.

Tools You’ll Need for Baking Success

To create this beautiful loaf, you’ll need just a few standard kitchen tools:

• Loaf pan: A standard 9×5-inch loaf pan is essential for the perfect bread shape and even baking.
• Food processor: While optional, a food processor makes quick work of turning Biscoff cookies into fine crumbs for your streusel, ensuring a consistent texture.
• Offset spatula: This is ideal for smoothly spreading the batter layers in the pan, creating an even foundation for your Biscoff swirl and streusel.
• Wire rack: Absolutely essential for cooling your loaf thoroughly and preventing the bottom from becoming soggy, ensuring a perfect texture.

Frequently Asked Questions (FAQs) About Biscoff Pumpkin Bread

Get quick answers to common questions about baking and enjoying this delicious **pumpkin bread**.

Can I substitute pumpkin pie filling for pumpkin puree?
No, it’s crucial to use pure pumpkin puree for this recipe. Pumpkin pie filling is already sweetened and spiced, which would alter the flavor balance and texture of your bread significantly.

What can I top the bread with for an extra treat?
For an additional layer of indulgence, a dollop of fresh whipped cream, a scoop of vanilla ice cream, or even a drizzle of caramel sauce would be divine. As mentioned, extra melted Biscoff cookie butter is also a fantastic choice to enhance the Biscoff flavor!

Can I freeze Biscoff Pumpkin Bread?
Absolutely! This bread freezes beautifully. Once completely cooled, wrap the loaf tightly in plastic wrap, then an additional layer of aluminum foil, or place it in a freezer-safe ziplock bag. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight or at room temperature before enjoying.

Storing Your Delicious Biscoff Pumpkin Bread

Ensure your **Biscoff Pumpkin Bread** stays fresh and delicious for as long as possible with these storage tips:

• **Room Temperature Storage**: Once the bread has completely cooled, store it in an airtight container at room temperature. It will remain wonderfully fresh and moist for 2-3 days.
• **Refrigeration for Longer Freshness**: To extend its shelf life, wrap the cooled bread tightly in plastic wrap, then place it in an airtight container or a large ziplock bag. Store it in the refrigerator for up to a week.
• **Freezing for Future Enjoyment**: For the longest storage, wrap individual slices or the entire loaf (once cooled) in plastic wrap, then again in aluminum foil. Place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw in the refrigerator or at room temperature, or even gently warm slices in a toaster oven.

If you truly loved baking and enjoying this **Biscoff Pumpkin Bread**, please don’t forget to leave a 5-star rating and a comment below! I’d absolutely love to hear your feedback, see your creations, or answer any questions you might have. For more fun recipes and baking inspiration, follow me on Instagram, Pinterest, and TikTok. I share so many exciting things on all platforms!

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Recipe

Biscoff Pumpkin Bread

Molly Murphy

Soft and moist spiced pumpkin bread filled with biscoff cookie butter and then topped with a biscoff cookie streusel!

5 from 3 votes

Print Recipe
Pin Recipe

Course Breakfast, Dessert

Cuisine American

Servings 10 Slices

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.

Keyword biscoff, bread, pumpkin, fall

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