Pumpkin Biscoff Bread {Low Fat & Low Sugar}

There are very few times of the year when I become completely obsessed with specific flavors.  Right now I can’t stop creating recipes with apples and pumpkin.

Every time I go to the store I check to see if canned pumpkin is on sale and, if it is, I may or may not leave there with like 5 cans.  I think I’m a little traumatized by the supposed pumpkin shortage two years ago which actually never was a pumpkin shortage and watching too much Hoarders may have influenced me.

At least if there ever was another shortage you all could come to me.  Of course you’ll probably have to fight me off with a stick to get any of it.

So what else is there to do with my sudden obsession but bake because pumpkin and baking go hand in hand.  And with all of this baking comes a lot of sugar and calories and tight jeans so I’ve been trying to experiment with ways to healthify some of these recipes.  As much as I love the full calorie version my rear doesn’t.

This Biscoff Pumpkin Bread was a real hit with my family and me!  I used the new Truvia Baking Blend which is a blend of their zero calorie natural sweetener {stevia leaf extract} and sugar.  I’ve known about stevia for a long time and I love using it since it’s a natural sweetener as opposed to aspartame {which I get enough of in my Diet Coke – I know, I know. Not healthy, blah,blah,blah}

The kids were begging for more and I happily obliged.  Not only is this lower in sugar but low in fat as well.  It’s a win-win and my jeans could not be happier.

Pumpkin Biscoff Bread

Prep Time: 7 minutes

Cook Time: 1 hour

Total Time: 1 hour, 7 minutes

Pumpkin Biscoff Bread


  • 1 1/2 cups canned pumpkin
  • 2 large eggs
  • 6 oz plain greek yogurt
  • 1 cup Truvia Baking Blend
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 tablespoons Biscoff spread


  1. Preheat oven to 325° and spray a bread dish with nonstick cooking spray.
  2. In a medium bowl beat the pumpkin, eggs, and greek yogurt.
  3. In a separate bowl sift together the Truvia, salt, baking soda, ground ginger, flour, and whole wheat flour. Add to the pumpkin mixture and beat until combined.
  4. spread evenly into the bread pan. Drop spoonfuls of the Biscoff spread on top of the batter and use a butter knife to swirl it throughout.
  5. Bake for 1 hour. Allow to cool and serve.

Disclosure: I was provided with a package of Truvia Baking Blend to try but was in no way coerced or paid to review the product.  My opinions and experiences are completely my own.


  1. Stephanie says:

    hehe I’ve stocked up on pumpkin this season as well. =)

    I may have to make this, but with sugar since I don’t really use sugar substitutes.. Thanks!

  2. Oh yum, this is my kind of bread!

  3. Oh, this sounds fantastic!

  4. Chels R. says:

    This looks really yummy :)

  5. I could become completely obsessed with these flavors! My oh my!

  6. I have been wanting to bake this bread for a couple weeks, I just need to get biscoff! I love this lower fat and sugar verion – my jeans will thank you!

  7. So I know where to come tomorrow morning to have breakfast!
    gorgeous bread Krista

  8. carrian says:

    oh yeah baby

  9. Faith says:

    You read my mind. :) I opened a big can of pumpkin the other day (only needed a little bit) and I’ve been thinking about what to make with it ever since! Will be making this!

  10. master chef says:

    WOW, looks amazing :) Love your blog

  11. Becky says:

    I really need to get my hands on some biscoff!! This looks mighty tasty!

  12. Deborah says:

    This seriously sounds amazing!!

  13. Very nice! I think it’s about time to start making pumpkin bread!! :)

  14. You got me at low fat and low sugar! Because I need to lose at least 15 pounds of baby weight, I’m on the hunt down for “reasonable” treats! LOL! I gotta find Truvia in my local market. If I don’t find it, would you happen to know a substitution? Thanks!

  15. Loving the pumpkin and biscoff combination. I can just imagine a slice that is still warm with melting butter. Delish!!!

    • Clarisse says:

      I absolutely agree with you! Most of the time, we don’t know what to do with pumpkins, other than soup. And now I discover we can make a cake! That’s really amazing, I will try it as soon as I can. I’ve never tried biscoff but this is a good idea to try it quickly!

    • Mickael says:

      Hello! I’m really glad ’cause I just found your article and it was exactly what I was looking for. We are coming to fall season, and here we have a lot of pumpkins, I d’ont know what to do with them instead of Halloween decoration. Thanks for the idea!

  16. I recently discovered Biscoff and it’s ridiculous how good it is! I cannot wait to try this out. I love your blog, gorgeous ideas and so budget friendly! love!

    • Krista says:

      Yes, Biscoff is to die for isn’t it!? Thanks so much for the sweet compliment Nancy! I’m so glad you are finding recipes you can use on my blog.

  17. Jessica says:

    I really want to make this, but that would necessitate buying another jar of Biscoff, and I can’t do it – I can’t. I ate almost the ENTIRE jar of it myself in the span of a week. My first jar – I had no idea what I was up against. But this sounds sooooo good – I wish they sold Biscoff in single serving packets or something. Maybe I can have my husband hide the jar from me! lol

  18. Pinned! Love that you were able to use greek yogurt in it, too! And that you worked Biscoff in – my fave :)


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