After making the Nutella swirl quick bread, I wanted to try the original Biscoff bread recipe for that inspired my Nutella version.

The Biscoff spread gave this bread an almost buttery soft texture. I love the golden crust.

Like the Nutella version, the bread was easy to put together. I did feel that the spices from the Biscoff spread got a little lost in the bread though. Perhaps next time I’ll add more Biscoff to the batter. Or do a swirl in it like I did with the Nutella bread.

Print Print Recipe

Biscoff Quick Bread


3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1/2 cup packed brown sugar
1 cup Biscoff Spread
3 eggs
2 teaspoon vanilla extract
1 cup sour cream


Preheat oven to 350°. Spray two medium (9 x 5) loaf pans with nonstick baking spray.

In a medium bowl whisk together flours, 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.

Spoon batter into prepared pans. Bake for 50 minutes or until the center springs back when lightly pressed and toothpick comes out clean.

Slightly Adapted from Barbara Bakes


8 Responses to “Biscoff Quick Bread”

  1. Barbara @ Barbara Bakes — March 8, 2012 at 4:21 am

    Try adding a smear of Biscoff to a slice of the bread to get the extra Biscoff flavor your after. Thanks for linking to my original recipe!

    • Kirbie replied: — March 8th, 2012 @ 9:40 am

      I enjoyed your recipe! Thanks!

  2. Rhyann — April 20, 2012 at 6:12 pm

    Oh my goodness! This looks delicious. I love Biscoff spread and have been looking for tasty recipes. I’m definitely going to make this for sure

    • Kirbie replied: — April 23rd, 2012 @ 8:45 am

      I hope you enjoy! I’m going to try to make a Biscoff quick loaf cake soon.

  3. TurboTarg — October 11, 2012 at 5:20 pm

    Just tried this recipe and wow! I substituted tofu sour cream and used a stevia-sugar baking blend. It turned out great! I’m torn between trying one of your pumpkin bread recipes and making the Double-Stuffed Biscoff Cookies. I will have to use ground Biscoff cookies mixed with creamy Biscoff as the only Wal-Mart that carries the crunchy spread is the one that’s farthest from me. Thanks for another awesome recipe!

    • Kirbie replied: — October 12th, 2012 @ 9:08 am

      Wow there is such thing as tofu sour cream? Glad it worked. Yeah I think mixing some ground cookies should work. The Walmart near me was out of stock on the crunchy spread for so long and when it came back in stock the other day, I bought about 4 jars. My husband looked at me and said “Why are you shopping like its Armageddon?”

  4. TurboTarg — October 13, 2012 at 2:53 pm

    Certainly! I used Tofutti Sour Supreme (plain) for the recipe. If I find the crunchy spread I’ll probably buy that many too; more, if it’s on sale. ;)

    • Kirbie replied: — October 14th, 2012 @ 4:30 pm

      I’m going to have to look for this next time I’m at the grocery store.

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