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5 from 1 vote

Biscoff White Chocolate Chip Quick Bread

Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Quick Breads
Keyword: baking, Daring Bakers, food, recipe
Servings: 2 medium loaves or 5 mini loaves
Author: Barbara Schieving

Ingredients

  • 3 cups all purpose flour
  • 1 teaspoon cinnamon
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup 1 stick unsalted butter, room temperature
  • ½ cup sugar
  • ½ cup packed brown sugar
  • 1 cup Biscoff Spread
  • 3 eggs
  • 2 teaspoon vanilla extract
  • 1 cup sour cream can use light
  • 1 ½ cups white chocolate chips

Instructions

  • Preheat oven to 350°. Spray two medium (9 x 5) loaf pans with nonstick baking spray, or five mini loaf pans (5 ¾ x 3 ¼ x 2 ¼.)
  • 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 ⅔ 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.