Decadent Chocolate Chip Pumpkin Bread with Biscoff Cookie Filling

When autumn cravings strike, this Chocolate Chip Pumpkin Bread with Biscoff Cookie Filling is your go-to treat. It’s the perfect marriage of warm spices, rich pumpkin flavor, indulgent chocolate, and a sweet, buttery Biscoff cookie layer that takes this classic loaf to a whole new level. Whether you’re hosting a cozy gathering or simply indulging in a quiet moment with your favorite fall beverage, this bread will quickly become your favorite bake of the season.

Chocolate Chip Pumpkin Bread with Biscoff Cookie Filling

Why You’ll Love This Recipe

• Irresistible Layers: Pumpkin bread gets a serious upgrade with a decadent Biscoff cookie filling.

• Chocolate Bliss: Mini chocolate chips on top add a sweet, melty finish.

• Ultimate Fall Flavor: Packed with pumpkin, cinnamon, cloves, and ginger for those cozy autumn vibes.

  
  

Chocolate Chip Pumpkin Bread with Biscoff Cookie Filling

Ingredients

For the Bread:

• Dry Ingredients:

  • 2 cups all-purpose flour

  • 1 Tbsp cinnamon

  • ¼ tsp cloves

  • 1 tsp ginger

  • 1 tsp baking soda

  • 1 tsp salt

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• Wet Ingredients:

  • 1 (15 oz) can of pumpkin puree

  • ½ cup brown sugar (packed)

  • ½ cup granulated sugar

  • 2 large eggs

  • ½ cup vegetable oil

  • 2 tsp pure vanilla extract

  • 1 cup mini chocolate chips (for topping)

    
    

For the Biscoff Cookie Filling:

• 3 Tbsp melted butter

• ¾ cup Biscoff cookies, crushed

• 2 Tbsp all-purpose flour

  
  

How to Make It

1. Preheat and Prepare: Preheat your oven to 350°F. Grease a standard loaf pan with non-stick spray and set aside.

2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, cloves, ginger, baking soda, and salt.

3. Combine the Wet Ingredients: In a separate large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined.

4. Bring it Together: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the bread tender.

5. Make the Biscoff Filling: In a small bowl, mix the melted butter, crushed Biscoff cookies, and flour until you have a crumbly, slightly sticky mixture.

6. Assemble the Loaf:

   • Pour half of the pumpkin batter into the prepared loaf pan, spreading it evenly.

   • Crumble the Biscoff filling over the batter and gently press it down to create an even layer.

   • Spread the remaining batter over the filling, smoothing the top.

   • Sprinkle the mini chocolate chips evenly over the surface.

7. Bake to Perfection: Bake for 1 hour and 10 minutes. Test the center with a toothpick; if it comes out sticky, bake for an additional 5-10 minutes. This is a dense loaf, so be patient to ensure it’s fully cooked.

8. Cool and Slice: Let the bread cool in the pan for at least 30 minutes. Once cooled, slice into thick, irresistible pieces and enjoy!

   
   
   
   

   

   Chocolate Chip Pumpkin Bread with Biscoff Cookie Filling

   
   

Serving Suggestions

• Morning Boost: Pair a slice with your morning coffee or chai latte for a perfect start to the day.

• Dessert Treat: Serve warm with a scoop of vanilla ice cream for a cozy dessert.

• On-the-Go: Wrap slices individually for a grab-and-go snack that feels indulgent.

  
  

Pro Tips

1. Perfect Chocolate Chips: Lightly press the chips into the batter to ensure they adhere as the bread bakes.

2. Customize the Filling: Swap Biscoff cookies for gingersnaps or crushed graham crackers for a twist.

3. Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a week.

   
   

Fall in Love with Every Slice

This Chocolate Chip Pumpkin Bread with Biscoff Cookie Filling isn’t just a treat—it’s a celebration of fall. The flavors, textures, and irresistible aroma will make it an instant favorite. Bake a loaf (or two), share the love, and savor the season one slice at a time. 🍂✨