Biscoff Cookie Butter Bread Recipe
Introduction
This Biscoff Cookie Butter Bread is a delightful twist on classic quick bread, featuring the rich, spiced flavor of Biscoff cookie butter and crunchy cookie pieces throughout. It’s perfect for breakfast, a snack, or even dessert.
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2/3 cup Biscoff cookie butter
- 1 cup milk
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- 8 Biscoff cookies, crumbled (not crushed)
Instructions
- Step 1: Preheat your oven to 350°F. Spray an 8-inch loaf pan with cooking spray and line the bottom with parchment paper for easy removal.
- Step 2: In a medium bowl, sift together the flour, baking powder, sugar, and salt. Set this dry mixture aside.
- Step 3: In a stand mixer or using a hand-held mixer, blend the Biscoff cookie butter, milk, vanilla extract, and canola oil until well combined, about one minute.
- Step 4: Reduce the mixer speed to low and gradually add the flour mixture. Mix just until blended—avoid overmixing for a tender bread.
- Step 5: Remove the bowl from the mixer and gently stir a few times to ensure all ingredients are fully incorporated, especially at the bottom of the bowl.
- Step 6: Fold in the crumbled Biscoff cookies carefully so they are evenly distributed without breaking them too much.
- Step 7: Pour the batter into the prepared loaf pan. Bake for 45 to 60 minutes, turning the pan halfway through baking for even cooking. Begin checking for doneness at 45 minutes by inserting a piece of spaghetti or a toothpick into the center—it should come out with just a few crumbs attached.
- Step 8: Allow the bread to cool in the pan for about 15 minutes before turning it out onto a cooling rack. Let it cool completely before slicing.
Tips & Variations
- For a richer flavor, try using melted butter in place of canola oil.
- Mix in chopped nuts like pecans or walnuts for added crunch and texture.
- Use crunchy Biscoff cookie butter for an extra nutty texture contrast.
- Be careful not to crush the cookies too finely; larger pieces add delightful pockets of flavor.
Storage
Store the bread at room temperature in a cake box or wrapped tightly in aluminum foil to keep it moist. It will stay fresh for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat slices gently in a toaster or microwave before serving for the best taste.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cookie butter?
Yes, you can substitute Biscoff with any similar spiced or sweet cookie butter. Keep in mind the flavor will vary slightly depending on the brand and type used.
What can I use if I don’t have Biscoff cookies to crumble?
You can use speculoos cookies, graham crackers, or shortbread cookies as alternatives. Just make sure to crumble them gently so they add texture without becoming powdery.
PrintBiscoff Cookie Butter Bread Recipe
This Biscoff Cookie Butter Bread is a decadent and moist quick bread bursting with the rich, caramelized flavors of Biscoff cookie butter and crunchy crumbled Biscoff cookies. Perfect for breakfast, a snack, or dessert, this bread combines the warmth of spices with a tender crumb, all baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (8-inch), about 10–12 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 cup granulated sugar
- 1 teaspoon salt
Wet Ingredients
- 2/3 cup Biscoff cookie butter
- 1 cup milk
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
Add-ins
- 8 Biscoff cookies, crumbled (not crushed)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray an 8-inch loaf pan with non-stick spray and line the bottom with parchment paper to ensure easy removal of the bread after baking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, granulated sugar, and salt. This ensures even distribution of the leavening agents and prevents lumps.
- Combine Wet Ingredients: Using a stand mixer or hand-held mixer, blend the Biscoff cookie butter, milk, vanilla extract, and canola oil together for about a minute until the mixture is smooth and combined.
- Add Dry Ingredients: Turn the mixer to low speed and gradually add the sifted dry ingredients to the wet mixture. Mix just until everything is blended to avoid overmixing, which can toughen the bread.
- Ensure Even Mixing: Remove the bowl from the mixer and stir gently a few more times to make sure the flour from the bottom is fully incorporated.
- Fold in Cookies: Gently stir in the crumbled Biscoff cookies, making sure they are evenly distributed throughout the batter without crushing them into powder.
- Bake the Bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 45 to 60 minutes, rotating the pan halfway through baking for even browning. Begin checking at 45 minutes by inserting a piece of spaghetti or toothpick into the center; it should come out with just a few moist crumbs but not wet batter.
- Cool and Store: Allow the bread to cool in the pan for about 15 minutes. Then carefully turn it out onto a wire rack to cool completely. Store at room temperature in a cake box or wrapped securely in aluminum foil to maintain freshness.
Notes
- Use parchment paper at the bottom of the loaf pan to prevent sticking and ensure perfect slices.
- Do not crush the Biscoff cookies; just crumble them to maintain textural contrast in the bread.
- Check the bread’s doneness early to avoid overbaking which can dry it out.
- This bread stores well for 2-3 days at room temperature and can be lightly toasted for serving.
- Can be enjoyed plain or spread with additional Biscoff cookie butter or butter for an indulgent treat.
Keywords: Biscoff bread, cookie butter bread, quick bread, sweet bread, snack bread, easy baking recipe
