Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line it with parchment paper.

In a large mixing bowl, cream softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3-4 minutes.

Add eggs one at a time to the mixture, beating well after each addition.

Mix in Biscoff cookie spread and vanilla extract until smooth and creamy.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Gradually add the dry mixture to the wet ingredients, alternating with the milk, mixing gently until just combined.

Pour the batter into the prepared loaf pan, spreading it evenly at the top.

Bake for 45-50 minutes, checking for doneness with a toothpick.

Allow the loaf cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.