Thursday, May 9, 2013

Biscoff-White Chocolate Bread


I really love making quick breads because they combine the delicious decadence of a cake without the complication and extra indulgence of dealing with frosting. They are also perfect for gift-giving or serving with a simple cup of coffee or tea. It just makes you feel a bit less guilty for essentially eating cake first thing in the morning (or even last thing at night).


After receiving a case of jars of Biscoff spread in a giveaway, I decided to do some baking. Although I love eating Biscoff spread right out of the jar (it's basically cookie butter, or a peanut butter-like spread that tastes like cookies), I knew right away it would be a great ingredient in some sort of cake. I didn't want to make something too rich, so frosting was definitely off the table.


I also had a bar of white chocolate in my pantry looking for some attention. It seemed like the perfect fit here, although I'm sure you can replace it with semi-sweet or milk chocolate, or even omit it entirely if you'd like.


All in all, this bread was super easy to make and the result was fantastic. Incredibly moist with excellent flavor, my family compared it to halva, a Middle Eastern dessert we love. It definitely had a similar flavor, and the white chocolate was very mild but added just a bit of extra sweetness (especially once it essentially caramelized in the oven and infused the bread with its flavor).


Biscoff-White Chocolate Bread
Makes 1 (9-inch) loaf

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon kosher salt
4 ounces (1 stick) unsalted butter, room temperature
1/2 cup packed light brown sugar
1 cup Biscoff spread
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk (you can substitute regular milk, but the buttermilk adds nice tanginess)
4 ounces white chocolate, chopped into chunks

Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with pan spray and line the bottom with a piece of parchment paper. Grease the parchment paper as well and set aside.

In a mixing bowl combine the flour, baking powder, and salt. Set aside.

In the bowl of an electric mixer fitted with a paddle attachment add the butter and brown sugar. Mix until fluffy and creamy. Add the Biscoff spread and continue to mix until well combined, scraping down the sides of the bowl as needed.

Add the egg and vanilla extract and mix until combined. Add half the dry mixture and mix on low speed until just combined. Then add the buttermilk and continue to mix just until it starts to come together. Add the remaining dry mixture and mix one last time just until combined. Fold in the white chocolate chunks.

Spread the batter into the prepared loaf pan and bake for 50 to 60 minutes until a toothpick inserted into the center comes out clean. Cool the bread in the pan for about 15 minutes and then gently invert the pan to remove the bread. Peel the parchment off the bottom and turn the bread right-side-up again (be careful so it doesn't break). Cool the bread completely before serving.

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