Tiramisu Bread

By loves2bake

Ingredients

• ◦11/2 cup all purpose flour
• ◦1 teaspoon baking powder
• ◦1/2 teaspoon baking soda
• ◦1/4 teaspoon table salt
• ◦8 oz Mascarpone, room temperature
• ◦3/4 cup sugar
• ◦2 eggs
• ◦1 teaspoon vanilla extract
• ◦1 tablespoon unsweetened cocoa powder
• ◦2 teaspoon instant espresso powder
• ◦1 tablespoon water
• ◦1/2 cup buttermilk
• ◦Kahula or Espresso (optional. you won’t need more than 1-2 tablespoon)

Details

Adapted from bakerstreet.tv

Preparation

Step 1

1.Preheat oven to 350° F. Grease an 8-1/2 X 4-1/2 inch loaf pan.

2.In a medium bowl, whisk together flour, baking powder, baking soda & salt in a bowl; set aside.

3.In a small bowl, combine cocoa and espresso powder in a bowl; stir in water to dissolve. Set aside.

4.In a large bowl, beat mascarpone and sugar with a mixer on medium speed until fluffy, approximately 3 minutes.

5.Add eggs, one at a time, mixing after each addition. Mix in the vanilla along with the last egg.

6.Alternately add flour mixture and buttermilk to creamed mixture (starting and ending with flour mixture) until combined.

7.Divide batter in half, transferring half in to a separate bowl. Stir cocoa mixture into half of batter until combined.

8.Alternately, spoon batters in to prepared pan, ten swirl together with a skewer or knife to marble.

9.Bake in a pre heated oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean, 50-55 minutes.

10.Using a fork or skewer, poke small holes all over the top of bread and pour the kahula. (If using)

11.Let bread cool in the pan for 15 minutes, then transfer on a wire rack. Do not frost until completely cool.

Tip: Once you’ve used the frosting, store the bread in the refrigerator. It should keep for 2-3 days.