Sugar-Crusted Biscoff Pumpkin Bread Recipe

Name: Sugar-Crusted Biscoff Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Brown Sugar; 1/2 cups Sugar; 1/2 cups Canola Oil; 2 Large Eggs; 1/3 cups Water; 1 cup Canned Pure Pumpkin; 1/2 teaspoons Vanilla Extract; 1-3/4 cup All-purpose Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Kosher Salt; 1/8 teaspoons Ground Cloves; 1/4 teaspoons Ground Nutmeg; 1/2 teaspoons Ground Cinnamon; 2/3 cups Biscoff Spread; FOR THE TOPPING:; 2 teaspoons Sugar; 1 teaspoon Brown Sugar; 1/2 teaspoons Ground Cinnamon

Servings: persons

3/4 cups Brown Sugar
1/2 cups Sugar
1/2 cups Canola Oil
2 Large Eggs
1/3 cups Water
1 cup Canned Pure Pumpkin
1/2 teaspoons Vanilla Extract
1-3/4 cup All-purpose Flour
1 teaspoon Baking Soda
1/2 teaspoons Kosher Salt
1/8 teaspoons Ground Cloves
1/4 teaspoons Ground Nutmeg
1/2 teaspoons Ground Cinnamon
2/3 cups Biscoff Spread
FOR THE TOPPING:
2 teaspoons Sugar
1 teaspoon Brown Sugar
1/2 teaspoons Ground Cinnamon

1
["1. Preheat oven to 350u00b0F and grease a loaf pan well (9 1/4"" x 5 1/4"" x 2 3/4"").", "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.", "5. In small bowl, heat Biscoff spread in microwave for 30 seconds or until just melted.", "6. 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.", "7. In small bowl, stir together the topping ingredients. Sprinkle on top of the batter.", "8. Bake in preheated oven for 55-60 minutes or until an inserted toothpick comes out clean. Let cool and serve."]

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 cups Brown Sugar, 1/2 cups Sugar, 1/2 cups Canola Oil, 2 Large Eggs, and more.

Yes, Sugar-Crusted Biscoff Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sugar-Crusted Biscoff Pumpkin Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions