Quick breads are one of my favorite things to bake, or maybe I should say eat. I bought a jar of the new Biscoff Spread that bloggers have been raving about and turned it in to a rich, buttery sweet bread, Biscoff White Chocolate Chip Quick Bread. I couldn’t resist spreading the bread with a little Biscoff. If you love the cookie, you’ll love this quick bread.
Biscoff Spread is a sweet, creamy spread made from Biscoff cookies. I think of Biscoff cookies as the cookies you get when you’re flying on Delta. They’re crisp, buttery, and lightly spiced. A very popular cookie especially in Europe where they’re known as Speculoos. You can use Biscoff spread just like you would Nutella or peanut butter, and you can also bake with it.
The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
I was inspired by Cinnamon Girl’s Peanut Butter Bread recipe which she adapted from Tate’s Bake Shop. I combined Reeni’s recipe with my Snickerdoodle Bread recipe, substituting Biscoff Spread for the peanut butter and adding white chocolate chips.
Be sure and use a good quality white chocolate chip for baking or they just melt in to the bread. I used Guittard White Chocolate Drops. You could omit the chips, but they do add a nice texture to the bread.
3 cups all purpose flour
1 teaspoon cinnamon
1 tablespoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1 cup Biscoff Spread
2 teaspoon vanilla extract
1 cup sour cream (can use light)
1 1/2 cups white chocolate chips
Preheat oven to 350°. Spray two medium (9 x 5) loaf pans with nonstick baking spray, or five mini loaf pans (5 3/4 x 3 1/4 x 2 1/4.)
In a medium bowl whisk together flour, cinnamon, baking powder, and salt. Set aside.
In the bowl of a stand mixer beat the butter and the sugars until light and fluffy, about two minutes. Mix in Biscoff spread. Add eggs one at a time mixing well after each addition, scraping down sides of bowl as needed. Add vanilla and sour cream and mix to combined. Add flour mixture mixing on low just until combined. Stir in white chocolate chips.
Spoon batter into prepared pans. Don’t fill more than 2/3 full. Bake for 50 minutes or until the center springs back when lightly pressed and toothpick comes out clean. (Bake 35-40 minutes for the mini loaves.)
Cool in pan 15 minutes on wire rack. Remove from pan and cool completely on wire rack before serving.
Thanks Lis for hosting this month’s delicious challenge and for all the hard work you do to keep the Daring Bakers baking. Visit the Daring Kitchen to see a slideshow of all the fabulous quick breads the Daring Bakers baked for this challenge and the original challenge recipes with all of the helpful tips on how to make perfect quick bread.
More great quick breads on Barbara Bakes: