Pumpkin Bread with Biscoff Glaze
Serves 1030 mins prep45 mins cook
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!
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What you need
Instructions
Crumb Instructions 1 Combine sugar, all-purpose flour, salt & cinnamon in a bowl. 2 Add melted butter. Mix until it is crumbly with a fork. 3 Spread it on a sheet tray and chill it in the fridge/freezer until ready to use. 4 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 6 Preheat the oven to 350 f (175C) 7 Grease and line an 8-inch (20cm) loaf pan with an overhang of baking paper. 8 In a bowl combine and mix milk and vinegar, Let it sit for 5-10minutes until milk is slightly curdled. 9 Add oil, sugar, vanilla & pumpkin puree. Mix with a whisk until it is smooth. 10 In a separate bowl combine all the dry ingredients ( flour, corn starch, baking powder, baking soda, cinnamon, all spice and salt). 11 Mix dry ingredients with the liquid ingredients using a hand whisk to form a smooth batter. 12 Pour the batter into the prepared loaf pan. 13 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*). 14 Cool it down for 45 min. 15 Drizzle melted Biscoff spread all over the cake. Enjoy!View original recipe