This was my first month to participate in the Daring Bakers’ challenge. Luckily for me, it was a fun and easy one: quick breads! The Dark Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
I have several quick bread recipes in my stash, but since it was a challenge I decided to try a new recipe I’ve had my eye on for a while: Tiramisu Quick Bread. It called for mascarpone in the batter and a Marsala glaze, but I went in a different direction. I’m glad I tried it – it was a hit with my family and Mr. Official’s coworkers!
Tiramisu Quick Bread
1 1/2 cups all-purpose flour (I used half cake flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon Kosher salt
1 8-ounce package cream cheese
1 cup sugar
1 teaspoon vanilla
1 tablespoon unsweetened cocoa powder
2 teaspoons instant coffee
1 tablespoon cold strong coffee
3/4 cup buttermilk
In a bowl, combine dry ingredients; stir well. In a small bowl, combine cocoa powder, instant coffee and cold coffee; stir to dissolve. Set both aside.
In a mixing bowl beat cream cheese until fluffy – 2 to 3 minutes. Gradually add sugar in a slow, steady stream and continue to beat until it’s fully incorporated. Add eggs one at a time and mix until well blended. Add dry ingredients and buttermilk, alternating between them. Start and end with flour, but do not overmix.
Place 1/3 to 1/2 the batter in another bowl and stir in the cocoa/coffee mixture.
Place half the remaining batter in the greased loaf pan. Add the cocoa/espresso batter. Top with remaining batter. Bake for 50-60 minutes or until toothpick inserted comes out clean. Cool and remove from pan; glaze with cream cheese frosting.