Pumpkin Biscoff Loaf Cake
Pumpkin Biscoff Loaf Cake
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 3/4 teaspoon ground ginger
- 3/4 cup unsalted butter, melted (1 1/2 sticks)
- 1/2 cup vegetable oil
- 1 1/2 cups light brown sugar, packed
- 3/4 cup granulated sugar
- 3 eggs, large
- 1 1/2 cups pumpkin purée, not pie filling
- 1 1/2 teaspoons vanilla extract
- 1/3 cup milk or heavy cream
- 3/4 cup Biscoff cookies, crushed (about 9-10 cookies)
For Assembly and Decoration
- as needed Biscoff spread, for swirl and drizzle
- as needed cream cheese icing, store-bought or homemade
- as needed brown sugar, for topping
- as needed Biscoff cookies, whole, for decoration
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 12-inch loaf pan with parchment paper, leaving an overhang on the sides to easily lift the cake out later.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the pumpkin purée, granulated sugar, packed light brown sugar, and large eggs. Whisk these wet ingredients together until they are fully combined and smooth.
⏱️ 5 min
- 3
To the pumpkin mixture, add the vanilla extract, melted unsalted butter, and vegetable oil. Whisk everything together until well combined, then set this wet mixture aside.
⏱️ 3 min
- 4
In a separate large bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger. Whisk these dry ingredients together to ensure they are evenly distributed.
⏱️ 3 min
- 5
Sift the dry ingredients into the wet mixture. This helps to prevent lumps and aerate the flour.
⏱️ 2 min
- 6
Add the milk or heavy cream to the batter. Using a spatula, gently mix the batter until just combined. Be careful not to overmix, as this can lead to a tough cake. The batter should be smooth and thick.
⏱️ 3 min
- 7
Scoop about half of the cake batter into the prepared loaf pan, spreading it evenly. Drizzle a generous amount of Biscoff spread over the batter to create a swirl effect.
⏱️ 2 min
- 8
Add the remaining cake batter on top of the Biscoff swirl, spreading it evenly to cover the entire surface.
⏱️ 1 min
- 9
Sprinkle a light layer of brown sugar over the top of the batter, followed by the crushed Biscoff cookies.
⏱️ 1 min
- 10
Bake the loaf cake in the preheated oven for 30 to 40 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and firm to the touch.
⏱️ 40 min•🌡️ 350
- 11
Once baked, remove the loaf cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully lift it out of the pan using the parchment paper overhang and transfer it to a wire rack to cool completely for about 1 hour.
⏱️ 60 min
- 12
Once the loaf cake is completely cooled, pipe or spread the cream cheese icing generously over the top. If desired, use an offset spatula to create a smooth or decorative finish.
⏱️ 3 min
- 13
Drizzle additional Biscoff spread over the cream cheese icing. For an extra decorative touch, place whole Biscoff cookies on top of the icing.
⏱️ 2 min
- 14
Slice and enjoy your delicious Pumpkin Biscoff Loaf Cake!
Kitchen Tools
Nutrition Facts (per serving)
Pumpkin Biscoff Loaf Cake
For the Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 3/4 teaspoon ground ginger
- 3/4 cup unsalted butter, melted (1 1/2 sticks)
- 1/2 cup vegetable oil
- 1 1/2 cups light brown sugar, packed
- 3/4 cup granulated sugar
- 3 eggs, large
- 1 1/2 cups pumpkin purée, not pie filling
- 1 1/2 teaspoons vanilla extract
- 1/3 cup milk or heavy cream
- 3/4 cup Biscoff cookies, crushed (about 9-10 cookies)
For Assembly and Decoration
- as needed Biscoff spread, for swirl and drizzle
- as needed cream cheese icing, store-bought or homemade
- as needed brown sugar, for topping
- as needed Biscoff cookies, whole, for decoration
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 12-inch loaf pan with parchment paper, leaving an overhang on the sides to easily lift the cake out later.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the pumpkin purée, granulated sugar, packed light brown sugar, and large eggs. Whisk these wet ingredients together until they are fully combined and smooth.
⏱️ 5 min - 3
To the pumpkin mixture, add the vanilla extract, melted unsalted butter, and vegetable oil. Whisk everything together until well combined, then set this wet mixture aside.
⏱️ 3 min - 4
In a separate large bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger. Whisk these dry ingredients together to ensure they are evenly distributed.
⏱️ 3 min - 5
Sift the dry ingredients into the wet mixture. This helps to prevent lumps and aerate the flour.
⏱️ 2 min - 6
Add the milk or heavy cream to the batter. Using a spatula, gently mix the batter until just combined. Be careful not to overmix, as this can lead to a tough cake. The batter should be smooth and thick.
⏱️ 3 min - 7
Scoop about half of the cake batter into the prepared loaf pan, spreading it evenly. Drizzle a generous amount of Biscoff spread over the batter to create a swirl effect.
⏱️ 2 min - 8
Add the remaining cake batter on top of the Biscoff swirl, spreading it evenly to cover the entire surface.
⏱️ 1 min - 9
Sprinkle a light layer of brown sugar over the top of the batter, followed by the crushed Biscoff cookies.
⏱️ 1 min - 10
Bake the loaf cake in the preheated oven for 30 to 40 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and firm to the touch.
⏱️ 40 min•🌡️ 350 - 11
Once baked, remove the loaf cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully lift it out of the pan using the parchment paper overhang and transfer it to a wire rack to cool completely for about 1 hour.
⏱️ 60 min - 12
Once the loaf cake is completely cooled, pipe or spread the cream cheese icing generously over the top. If desired, use an offset spatula to create a smooth or decorative finish.
⏱️ 3 min - 13
Drizzle additional Biscoff spread over the cream cheese icing. For an extra decorative touch, place whole Biscoff cookies on top of the icing.
⏱️ 2 min - 14
Slice and enjoy your delicious Pumpkin Biscoff Loaf Cake!