Sugar-Crusted Biscoff Pumpkin Bread
Biscoff spread is made from ground speculoos cookies, which are a popular Dutch and Belgian spiced shortcrust biscuit.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Sugar-Crusted Biscoff Pumpkin Bread
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and grease a loaf pan.
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In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice.
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In a separate large bowl, combine the pumpkin puree, Biscoff spread, vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk. Mix until well combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Pour the batter into the prepared loaf pan and smooth the top.
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Sprinkle the granulated sugar evenly over the top of the batter to create a sugar crust.
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Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely.
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Slice and serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 38g13%
- Sugars 20g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
