Double Chocolate Biscoff Bread

Double-Chocolate Biscoff Bread
Katrina Bahl
  • Yield: 1


1 1/4cups all-purpose flower
1tablespoon baking powder
1teaspoon salt
1cup Creamy Biscoff Spread
2/3cup granulated sugar
2 eggs
1teaspoon vanilla extract
1cup milk
1tablespoon cocoa powder
1cup dark chocolate chips


  1. Preheat the oven to 325F. Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl (using a handheld mixer or stand mixer fitted with a paddle attachment), cream together Biscoff Spread and sugar for 2 minutes until light and fluffy. Add eggs one at a time, followed by vanilla and milk.
  4. Slowly add dry ingredients to the wet and mix until just combined.
  5. Remove 1 cup of batter and add the cocoa powder to it. Stir in chocolate chips.
  6. Pour batter into prepared loaf pan, alternating between the 2 kinds. Run a butter knife through the pan once in a figure-8 pattern. Top with a few more chocolate chips if desired.
  7. Bake for 50 minutes until a toothpick placed in the center comes out clean. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Recipe from The Biscoff Cookie and Spread Cookbook by Katrina Bahl (The Countryman Press, 2014)