Double Chocolate Biscoff Bread

By jolofson

Ingredients

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

Details

Adapted from relish.com

Preparation

Step 1

Preheat the oven to 325F. Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

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.

Slowly add dry ingredients to the wet and mix until just combined.

Remove 1 cup of batter and add the cocoa powder to it. Stir in chocolate chips.

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.

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.