“This recipe came from the Oct 2011 issue of Cuisine at Home magazine. Posting for safe keeping.”
READY IN:
1hr 15mins
SERVES:
12
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Coat an 8 1/2"x4 1/2" loaf pan with nonstick spray.
  2. Whisk together flour, baking powder, baking soda and salt in a bowl; set aside.
  3. Beat mascarpone and sugar in a bowl with a mixer on medium speed until fluffy, about 3 minutes. Add eggs, one at a time, mixing after each additon. Mix in vanilla.
  4. Combine cocoa and espresso powder in a bowl' stir in water to disolve.
  5. Alternately add flour mixture and buttermilk to creamed mixture (starting and ending with flour mixture) until combined. Divide batter in half, transferring half to a separate bowl. Stir in cocoa mixture into half the batter until combined. Alternately spoon batters into prepared pan, then swirl together with a skewer or knife to marble it.
  6. Bake bread until a toothpick inserted in the center comes our clean, 50-55 minutes. Using fork or skewer poke small holes all over top of bread.
  7. Pour Marsala over top of bread. Let bread cool in pan 15 minutes and then turn onto rack to cool.
  8. To make Espresso Spread - combine mascarpone, Marsala and sugar in bowl until smooth. Fold in espresso beans until incorporated. Chill until ready to serve. Makes 1 cup of spread.
  9. Serve bread with Espresso Spread on the side.

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