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!
Marbled Biscoff Bread 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 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.
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
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!
Ingredients
- 2 and 1/2 cups (312g) plain/all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup (150g) caster/granulated sugar
- 1 cup (240g) Greek-style yogurt
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1/8 cup (15g) cocoa powder
- 3/4 cup (187g) Biscoff spread
Instructions
- Preheat the oven to 180C/350F/Gas 4. Grease and line a 9x5-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.
Notes
Bread stays fresh in an airtight container at room temperature or in the fridge for up to 5 days. It also freezes well for up to 3 months. Thaw overnight in the fridge.
Nutrition Information:
Yield:
10 slicesServing Size:
1 sliceAmount Per Serving: Calories: 435Total Fat: 22gSaturated Fat: 5gCholesterol: 37mgSodium: 137mgCarbohydrates: 52gFiber: 1gSugar: 24gProtein: 6g
Nutrition information is an estimate only. For the best accuracy, use your preferred nutrition calculator based on the actual ingredients you used for the recipe.
Ash
Monday 24th of July 2023
If I omit the cocoa powder are there any other adjustments I should make to compensate, e.g. more flour?
Marsha
Monday 24th of July 2023
No need to adjust :)
Dionakaye
Monday 29th of May 2023
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!
Marsha
Tuesday 30th of May 2023
It is Biscoff spread. I microwaved it so that it became runny :)
Shadi
Wednesday 24th of May 2023
Oh wow, this looks so delicious. My family is going to devour it!