Cookie Butter Loaf is the perfect cross between a coffee cake and a Biscoff cookie, without being too sweet. It’s great for an afternoon treat, ideal with a cup of coffee or tea. It never lasts a full day in my household; it’s the cookie butter…everything is better with cookie butter!
I must admit that I was late to the cookie butter party. For the longest time, I wanted all my desserts to be chocolate, dense dark chocolate. However, the older I’ve gotten, the less I want the chocolate heavy dessert. Enter Cookie Butter and oh how I’ve been missing out! It has such a deep, rich, cinnamon flavor with the added advantage of not being overly sweet. I love adding it to recipes, but in this instance, it really gets a chance to shine.
Tips for making the Cookie Butter Loaf:
- I used the Biscoff brand cookie butter for this recipe. It’s very dense and can be hard to incorporate. I like the microwave it in 15 second intervals to soften. Be mindful that you are incorporating it with eggs, and therefore it should not be warm enough to scramble them
- I like to add the cookie butter into the middle of the loaf and on top. This isn’t necessary, but it does add little pockets of cookie butter throughout the loaf.
- The turbinado sugar is optional, but I love the texture that it give to the loaf. That crunch is impossible to beat!
This recipe is the simply delicious. There are no fancy frills or fuss, just a straightforward loaf cake. It’s perfect for anytime of the day and is even better with a good cup of coffee or tea. Give it a try and let me know what you think! I hope that you enjoy it as much as me and my family do 🙂
Cookie Butter Loaf
Ingredients
- 1 ¼ cups all-purpose flour
- ¾ cups sugar
- 1 tsp baking powder
- ½ tsp salt
- 13 tbsp butter room temperature
- ½ cup cookie butter divided
- 3 eggs room temperature
- 1 tsp vanilla
- ¼ cup turbinado sugar
Instructions
- Preheat the oven to 350°F. Prepare an 8×4-inch loaf pan with cooking spray and parchment paper.
- In the bowl of stand mixer, combine flour, sugar, baking powder, and salt using the paddle attachment.
- In a separate bowl, mix the eggs, vanilla, and 6 tbsp of cookie butter until smooth. Add half of the egg mixture an half of the butter to the bowl of the stand mixer. Mix on low until the ingredients start to combine. Increase the speed to medium and mix until the ingredients are combined. Add the remaining egg mixture and butter. Repeat the mixing process until all the ingredients are combined and a smooth batter has formed.
- Scrape half of the batter into the prepared loaf pan. Smoothe the batter into an even layer. Spoon half of the remaining cookie butter onto the batter in the loaf pan. Using a toothpick or knife, gently swirl the cookie butter into the loaf batter. Add the remaining batter to the pan. Repeat the swirl with the remaining cookie butter. Top the loaf with turbinado sugar.
- Bake the loaf at 350°F for 50-60 minutes, or until toothpick placed in the center comes clean. Cool the bread on a wire cooling rack for 10 minutes.
This was a delicious cookie butter loaf recipe, thank you for it! I tweaked it a tiny bit by adding some things I personally like, but very much needed this as a blueprint. At first I was shocked at the amount of butter but I trusted you and didn’t skimp on it. When I finally tasted it, I understood why it calls for 13 tbsp of butter because it provides the moisture. When it is refrigerated it becomes dense due to the high butter content, but if you leave it at room temp it stays fluffy.