Prep Time: 15
Cook Time: 55
Total Time: 1 hour 10 minutes
Yield: 10-12 Slices
219 grams (1 ¾ Cups) All-Purpose Flour/ Plain Flour
1 Teaspoon Baking Soda
½ Teaspoon Salt
½ Teaspoon Ground Cinnamon
¼ Teaspoon Ground Cloves
¼ Teaspoon Ground Nutmeg
4oz (½ cup) Unsalted butter, melted
200 grams (1 Cup) Granulated Sugar
2 Large Eggs, at room temperature
1 Teaspoon Pure Vanilla Extract
3 oz (Scant ½ Cup) Greek Yogurt, Plain or Vanilla
8oz (1 Cup) Pure Pumpkin Puree
4oz (½ Cup) Cookie Butter/ Biscoff Spread
Cookie Butter Glaze
4oz (½ Cup) Cookie Butter/ Biscoff Spread
4 Tablespoons Powdered Sugar
4 Tablespoons Heavy Cream, Milk or Creamer
Instructions
Preheat oven to 350F/180C and grease a 9X5 loaf pan.In a large bow whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg.In a large bowl mix together the butter and sugar. Then add the eggs and vanilla, whisk until fully combined, making sure to scrape down the sides of the bowl. Whisk in the pumpkin puree and Greek yogurt. Gently stir in the dry ingredients.Pour half of the batter into pan and scoop half of the Cookie Butter in 1 teaspoon size chunks of cookie butter on top of batter and swirl with a knife, pour remaining pumpkin bread batter and remaining cookie butter and swirl.Bake for45-55 minutes, if you gently press teh top center of the bread it should bounce back, or if you insert a toothpick it should come out with no wet batter. Let cool on a wire rack for 30 minutes before inverting out of the loaf pan to cool compeltely.
Optional Cookie Butter Glaze
In a small bowl whisk together cookie butter, powdered sugar, and cream.
Drizzle on top of the cooled pumpkin bread, enjoy. Store leftovers in an air-tight conainer for up to 4 days.