I thought about putting chocolate chips, caramel bits (that I've quickly been eating, handful by handful, out of the bag), white chocolate chips, nuts, etc. into this quick bread.
Then I could call it "Double Chocolate Caramel Butterscotch Walnut Cookie Butter/Biscoff Pumpkin Bread". Because that is the kind of captioning I'm seeing on Pinterest these days. Am I guilty of it? Maybe. But really now, the more ingredients a recipe has, the less likely I am to make it.
This bread is a variation of one I made last year. I subbed cookie butter for applesauce/apple butter. I like it. It's especially tasty with cream cheese icing spread on it (homemade or canned). It's got a bit of a crumbly, cookie-ish texture to it and isn't super moist like banana bread, but that's okay with me. Scott called it "dry". Hmm..
I liked it. Which means you will too.
It's not fancy. It's not over the top. It's just a slight flavor twist on pumpkin bread. The Cookie Butter from Trader Joe's has a very ginger-snappy taste to it. If you use Biscoff, it will probably be sweeter. Let me know what you think if you try it!
Mix-ins optional :)
Cookie Butter Pumpkin Bread
makes one loaf pan
1/4 cup cookie butter
3/4 cup pumpkin puree (not pumpkin pie mix)
1/2 cup brown sugar
1/4 cup vegetable oil
Mix together well with a wooden spoon in a big bowl.
1 3/4 cup flour (I used white.)
1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 T. pumpkin pie spice
Mix together in a smaller bowl.
Add the dry ingredients to the wet ingredients slowly, mixing well.
Grease a loaf pan (I used metal), pour in, and bake at 350* until a knife comes out of the center clean. Mine baked for about 45 minutes.
And this is what was going on while I was trying to get a picture in the last traces of daylight...