Pumpkin Bread with Biscoff Glaze
This eggless Pumpkin Bread is extra moist and fluffy and is topped with a crunchy cinnamon crumb and drizzled with a rich Biscoff glaze that is absolutely obsession-worthy! The bread is made with simple ingredients like pumpkin puree, all-purpose flour, and warm spices. All you need is one mixing bowl and a few ingredients to make this quintessential fall recipe. Make it dairy-free with the swap of a few ingredients and enjoy it for breakfast, an afternoon snack or as a delightful dessert!
Yield: 10 servings
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Equipment
- 8-inch Loaf Pan (20cm)
Ingredients
Crumb Topping Ingredients
- 35 g Butter* Melted
- 80 g All Purpose Flour
- 55 g Cane Sugar*
- ⅛ tsp Salt
- ½ tsp Cinnamon Powder
Pumpkin Bread Ingredients
- 135 m Milk*
- 1 tsp White Vinegar*
- 150 g Cane Sugar*
- 260 g Pumpkin Puree*
- 100 ml Vegetable Oil
- 2 tsp Vanilla Extract
- 280 g All Purpose Flour
- 3 tsp Cornstarch
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cinnamon Powder
- ½ tsp Allspice or Chai Spice Powder
- ¼ tsp Salt
Topping Ingredients
- 150 g Biscoff Spread melted
Instructions
Crumb Instructions
- Combine sugar, all-purpose flour, salt & cinnamon in a bowl.
- Add melted butter. Mix until it is crumbly with a fork.
- Spread it on a sheet tray and chill it in the fridge/freezer until ready to use.
- You can make a large batch of this recipe and store it in the freezer for up to 1 month because cold or frozen crumb topping makes it super crunchy after baking.
Bread Instructions
- Preheat the oven to 350 f (175C)
- Grease and line an 8-inch (20cm) loaf pan with an overhang of baking paper.
- In a bowl combine and mix milk and vinegar, Let it sit for 5-10minutes until milk is slightly curdled.
- Add oil, sugar, vanilla & pumpkin puree. Mix with a whisk until it is smooth.
- In a separate bowl combine all the dry ingredients ( flour, corn starch, baking powder, baking soda, cinnamon, all spice and salt).
- Mix dry ingredients with the liquid ingredients using a hand whisk to form a smooth batter.
- Pour the batter into the prepared loaf pan.
- Add a thick layer of unbaked crumb topping and bake until it is golden brown which takes about 35-40 minutes approx. (*test the middle of the bread with a toothpick*).
- Cool it down for 45 min.
- Drizzle melted Biscoff spread all over the cake. Enjoy!
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk
- Butter: Dairy-free salted butter sticks or any salted butter of your choice
- Lemon juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar
- Pumpkin puree: Use canned pumpkin puree not canned pumpkin pie filling or use homemade pumpkin puree.