Marbled Biscoff Bread – Deliciously moist and dense marble bread that consists of two flavours – chocolate and Biscoff. This quick bread is packed full of flavour, and so easy to throw together!
Why you’ll love this recipe
Who doesn’t love a warm slice of quick bread for breakfast or an indulgent snack?
This recipe consists of chocolate batter and Biscoff batter swirled together to create this absolutely gorgeous bread.
It’s moist, dense, packed full of flavour, and is so quick and easy to make.
If you’re a big fan of Biscoff spread (like me!), then you are gonna love this recipe.
Looking for more Biscoff recipes? Check out my Chocolate Chip Biscoff Cookies, No-Bake Chocolate Biscoff Bars, and my 3 Ingredient Biscoff Cookies.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make this bread. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Baking powder
- Salt
- Large eggs
- Caster/granulated sugar
- Greek-style yogurt: Makes for extra moist quick bread. You can also use sour cream or buttermilk.
- Vegetable oil: For added moisture.
- Vanilla extract
- Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
- Biscoff spread: Microwave until runny to make combining easier.
How to make Marbled Biscoff Bread
To make this bread, simply grab a medium mixing bowl and whisk together the flour, baking powder, and salt. Set aside.
In a separate large mixing bowl, whisk together the eggs and sugar until thick and light in colour.
Add the yogurt, oil, and vanilla extract , and whisk until combined.
Add the dry ingredients in thirds and mix in until just combined – do not overmix.
Pour half of the batter into a separate bowl and fold in the cocoa powder.
Add the Biscoff spread to the remaining batter, and mix until combined. The texture will be slightly different from the chocolate batter, but this is fine.
Alternating between the Biscoff batter and the chocolate batter, add scoops to a greased 9×5-inch loaf pan lined with parchment paper until both mixtures are used up.
Using a knife or a cake tester, swirl the two mixtures together.
Bake for 50 – 60 minutes, or until a toothpick inserted into the centre comes out clean.
Leave to cool completely in the pan on a wire rack before slicing and serving.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
This Marbled Biscoff Bread is:
- super quick and easy to make
- deliciously moist and dense
- packed full of flavour
- chocolate and Biscoff swirled together!
How long will this bread last? This bread will stay fresh in an airtight container at room temperature or in the fridge for up to 5 days.
Can I freeze this Biscoff bread? Yes, it also freezes well for up to 3 months. Thaw overnight in the fridge.
Tried this recipe?
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!
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Marbled Biscoff Bread
Ingredients
- 2 ½ cups (312g) plain/all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup (150g) caster/granulated sugar
- 1 cup (240g) Greek-style yogurt
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- ⅛ cup (15g) cocoa powder
- ¾ cup (187g) Biscoff spread
Instructions
- Preheat the oven to 180C/350F/Gas 4. Grease and line a 9×5-inch loaf pan with parchment paper. Set aside.
- Whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, whisk together the eggs and sugar until thick and light in colour. Add the yogurt, oil, and vanilla, and whisk until combined.
- Add the dry ingredients in thirds and mix in until just combined – do not overmix.
- Pour half of the batter into a separate bowl and fold in the cocoa powder.
- Add the Biscoff to the remaining batter, and mix until combined.
- Alternating between the Biscoff batter and the chocolate batter, add scoops to the prepared pan until both mixtures are used up.
- Using a knife or a cake tester, swirl the two mixtures together.
- Bake for 50 – 60 minutes, or until a toothpick inserted into the centre comes out clean.
- Leave to cool completely in the pan on a wire rack before slicing and serving.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
If I omit the cocoa powder are there any other adjustments I should make to compensate, e.g. more flour?
No need to adjust 🙂
Hello Marsha! In your picture above, what is that liquid caramel-colored glaze you are pouring onto your bread? Is that Biscoff spread of some sort? As a baker working at a hotel kitchen, I’m thinking I will be making this recipe this week and putting it out at the Deli case for sell!
It is Biscoff spread. I microwaved it so that it became runny 🙂
Oh wow, this looks so delicious. My family is going to devour it!
This biscoff bread turned out AH-mazing! Super soft and moist! I’m definitely keeping this recipe close to make it again soon!