If you love classic tiramisu, but you don’t want to layer ladyfingers, this Tiramisu Quick Bread is for you. It’s easy to make. It has bold espresso, cocoa, and vanilla flavor. A creamy mascarpone frosting makes it feel like the real deal. The loaf stays tender, with pretty swirls in every slice. A brush of coffee syrup keeps it moist, and you can bake it ahead, freeze it, then frost just before serving!
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🗝️ Recipe's key points
- This quick bread has all the flavors of classic tiramisù, but in an easy slice you can enjoy any day.
- It's the kind of treat that feels fancy, comforting, and completely satisfying all at once.
- The espresso syrup keeps the loaf soft and moist. The mascarpone frosting adds a sweet finish. Together, they make a loaf cake that makes everyone want seconds.
Bake now, freeze for later, and frost just before serving for effortless entertaining!
🛒 Ingredients
This is an overview of the ingredients for the coffee cake loaf recipe. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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Bread ingredients:
- All-purpose flour – My go-to sturdy flour of choice that also provides a tender crumb for this coffee-flavored dessert.
- Granulated sugar – Sweetens the bread batter to balance out the bold espresso and unsweetened cocoa.
- Baking powder - The leavening agent to help the dense batter rise properly.
- Kosher salt – Balances and enhances the rich flavors in this tiramisu quick bread.
- Butter – I used salted butter in this quick bread. It helps balance the sugar and frosting. You can use unsalted butter instead.
- Eggs – Bring to room temperature for better incorporation. They help to bind the bread batter ingredients and provide rich flavor and moisture.
- Vanilla extract – For delicious depth of flavor. It perfectly rounds out the coffee and chocolate notes with a warm, sweet aroma.
- Cocoa powder, unsweetened – Delivers deep chocolate flavor to half the batter, mimicking the cocoa-dusted top of traditional tiramisu. I've specifically used unsweetened cocoa so that this Italian dessert bread doesn't become overly sweet.
- Espresso coffee – Infuses the chocolate batter with bold, authentic tiramisu coffee flavor.
Espresso simple syrup:
- Hot brewed espresso – Infuses this simple syrup with bold, authentic tiramisu coffee flavor.
- Granulated sugar – A key ingredient for making the espresso simple syrup, adding glossy, coffee-soaked moisture to the batter.
- Coffee-flavored liqueur – Adds a subtle boozy kick to the espresso syrup, echoing the classic Italian tiramisu dessert.
Mascarpone Frosting:
- Mascarpone – Creates a rich, tangy, velvety frosting that mimics tiramisu’s signature creamy layer. Cream cheese could be used instead. Soften at room temperature for easy mixing.
- Confectioners' sugar – Sweetens and thickens the frosting. You can sift the powdered sugar to prevent lumps, if you like.
- Coffee-flavored liqueur – Carries through that boozy-kick from the batter.
- Vanilla extract – Deepens the flavors of this frosting and pairs beautifully with the rich coffee liqueur.
- Salt – Ideal for balancing out the sweetness and enhancing the coffee flavor.
- Heavy cream – Added into the mascarpone mixture, it lightens the frosting to a spreadable, luxurious consistency.
🗒 Instructions
This is an overview of the instructions for the quick bread recipe. Full instructions are in the recipe card at the bottom of the page.
- Stir together the flour, granulated sugar, baking powder, and salt in a large bowl.
- Create a well in center of flour mixture.
- Combine milk, butter, eggs, and vanilla in a medium bowl.
- Add milk mixture to the flour mixture and stir just until moistened. It's normal for the batter to be lumpy at this stage.
- Pour brewed or strong coffee into a small bowl.
- Combine with cocoa powder.
- Stir 1 ½ cups of the batter into the cocoa mixture.
- Mix until combined.
- Take the loaf pan that's been greased and lined with a parchment paper sling and drop alternating spoonfuls of plain and chocolate batter.
- Gently swirl the two batters using a butter knife or thin metal spatula.
- Stop once you've created the marble effect, being careful not to overmix the matter.
- Bake the coffee quick bread for 70 minutes at 350°F. Using a wooden skewer, poke the freshly baked tiramisu loaf cake across the top at 1-inch intervals.
- While the loaf cools in the pan, make the espresso simple syrup. Whisk hot espresso and sugar in a small bowl until the sugar dissolves. You can also add some coffee-flavor liqueur, if you like.
- Brush the top of the warm loaf with the simple syrup.
- Remove the homemade tiramisu bread from the pan and transfer to a wire rack to cool completely.
- Beat the mascarpone, powdered sugar, coffee-flavor liqueur, vanilla, and salt on medium-high speed until combined. Slowly add the heavy cream while still beating until the mixture thickens to a spreadable consistency.
- Frost this tiramisu-style loaf, then dust the top with extra cocoa powder. It gives you that classic tiramisù look.
🥫 Storage
Store this easy tiramisu loaf cake in an airtight container in the fridge (due to the mascarpone frosting) for 3-4 days.
You can also freeze this espresso dessert bread for up to 3 months, preferably without the mascarpone frosting. I recommend wrapping individual unfrosted slices with plastic wrap for freshness. You’ll also be able to thaw the exact number of slices desired at any time and then top with fresh frosting!
📚 Variations
- Gluten-free: Make gluten-free tiramisu quick bread recipe by using gluten-free flour.
- Alcohol-free: Skip the coffee liqueur in the simple syrup (if using) and in the mascarpone frosting. Instead, add a bit more hot-brewed espresso.
- Tiramisu-inspired cupcakes: Spoon the swirled batter into cupcake liners. Bake for 20 to 25 minutes. Brush each cupcake with simple syrup while warm. Finish with a generous swirl of mascarpone frosting. Buonissimo!
- Cream cheese frosting: Swap the mascarpone with softened cream cheese. The cream cheese will provide a slightly tangy twist which you can counter with additional powdered sugar, if needed.
👩🏻🍳 Tips
- Make the parchment sling slightly wider than the pan so you have easy handles to lift the hot loaf out after baking.
- Be careful not to overmix the batter or you will create a dense loaf instead of a tender crumb.
- Use a separate large spoon for each batter when dropping spoonfuls into the pan to keep the chocolate and plain batters distinct before marbling.
- Swirl the batters gently with a butter knife or thin metal spatula.Stop after a few figure-eight motions, so the marbled look stays clear.
- Test for doneness at 70 minutes. Insert a toothpick into the center. If it comes out with wet crumbs, bake 5 more minutes. Then check again.
- Poke the warm loaf all over with a wooden skewer. Space the holes about 1 inch apart. This helps the espresso simple syrup soak into every bite.
- Cool the loaf completely on a wire rack before frosting, or the mascarpone frosting will melt and slide off.
🤔 FAQs
Can I make this bread without the coffee liqueur?
Absolutely! Simply leave it out. The espresso provides plenty of coffee flavor on its own.
Can I use cream cheese instead of mascarpone?
Yes. Cream cheese creates a slightly tangier frosting but is still delicious.
Can I use instant espresso powder?
Yes. Dissolve the espresso powder in hot water according to package directions before using.
How should I store tiramisu quick bread?
Store covered in the refrigerator because of the mascarpone frosting. It will keep well for up to 4 days.
Can I freeze this bread?
Yes. Freeze the unfrosted loaf tightly wrapped for up to 3 months. Add the frosting after thawing.
What makes this taste like tiramisu?
The combination of espresso, cocoa, vanilla, and mascarpone captures the classic flavors of traditional tiramisu.
📗 Related Recipes
If you loved this tiramisu loaf, don't miss these other scrumptious cakes inspired by classic Italian desserts.
- Italian Love Cake - Combines marble cake and cheesecake into one dessert, then tops it with pudding-mix frosting and chocolate sprinkles for a flavor reminiscent of a classic chocolate eclair.
- Tiramisu Cake - Made with easy-to-find ingredients, this simple poke cake keeps the classic Italian flavors of tiramisu while being topped with an elegant zabaglione cream.
- Cannoli Cake - Inspired by the Sicilian pastry, this three-layer cannoli cake features a sweetened ricotta and mini chocolate chip filling, a stabilized whipped cream topping, and garnishes of melted chocolate and chocolate-dipped strawberries.
🍽 What to serve with tiramisu quick bread
Enjoy this homemade tiramisu bread loaf as is or with a scoop of vanilla ice cream or custard. A delicious cup of espresso or chai, along with the dessert, is ideal.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Mixing bowls – You'll need separate bowls for combining dry ingredients, wet ingredients, cocoa-espresso batter, and the mascarpone frosting.
- Electric mixer – Use this to beat the mascarpone frosting until smooth and thick. Slowly add the heavy cream. Stop when it’s creamy and easy to spread.
- Dry measuring cups and spoons – Use these to measure flour, sugar, cocoa, baking powder, and salt. Accurate measuring gives you consistent results every time.
- Liquid measuring cup – ideal for precisely measuring the milk, melted butter, and heavy cream.
- Parchment paper – Cut a 9-inch-wide sling that overhangs the long sides of the pan by an inch or two to easily lift the baked loaf out.
- Loaf pan 9x5-inch – A standard-size pan for this espresso quick bread recipe.
- Pastry brush – Use this to apply the warm espresso simple syrup evenly over the poked surface of the loaf.
- Wooden skewer – To poke the warm loaf at 1-inch intervals.
📞 Chiacchierata (chat)
There are certain flavors that instantly transport me back to Italy, and espresso is one of them. The aroma alone can bring back memories of sitting at the kitchen table. Mamma chatted with family and friends over tiny cups of strong coffee.
That's why this Tiramisu Quick Bread feels so special to me. It captures everything we love in the classic dessert—bold espresso, cocoa, vanilla, and creamy mascarpone. Then it turns it into something simple you can enjoy any day.
I especially love serving a slice in the pomeriggio(afternoon) with a hot cup of coffee. It feels a little fancy, a little comforting, and completely satisfying all at the same time. The espresso syrup keeps this loaf soft and moist. The mascarpone frosting adds a sweet finish. It’s the kind of fetta(slice) that makes everyone want seconds.
So pour yourself a cup of caffè, cut a generous slice, and enjoy un piccolo assaggio(a little taste) of Italy right in your own kitchen. As Mamma would have said, buon appetito and enjoy every delicious mollica(crumb)!
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Tiramisu Quick Bread with Mascarpone Frosting
Equipment Needed
Ingredients
- 2 ½ cups all-purpose flour
- 1 ¼ cups granulated sugar
- 1 ¾ tsp. baking powder
- ¼ tsp. salt
- 1 ¼ cups milk
- 1 cup salted butter melted
- 2 eggs lightly beaten
- 1 Tbsp. vanilla
- ¼ cup unsweetened cocoa powder
- ¼ cup hot brewed espresso or very strong coffee
Espresso Simple Syrup
- 3 Tbsp. hot brewed espresso or very strong coffee
- 3 Tbsp. granulated sugar
- 1 Tbsp. coffee-flavor liqueur or rum optional
Mascarpone Frosting
- 2 oz. mascarpone or cream cheese
- ⅓ cup powdered sugar
- 1 Tbsp. coffee-flavor liqueur optional
- 1 tsp. vanilla
- Pinch salt
- ⅓ cup heavy cream
Instructions
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan; line with a parchment paper sling. (see notes)
- In a large bowl, stir together flour, granulated sugar, baking powder, and salt. Make a well in the center of the flour mixture.
- In a medium bowl combine milk, butter, eggs, and vanilla. Add milk mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
- In a small bowl combine cocoa powder and espresso. Stir 11/2 cups of the batter into the cocoa mixture until combined.
- Using a separate large spoon for each batter, alternately drop spoonfuls of plain and chocolate batters into prepared pan. Using a butter knife or thin metal spatula, gently swirl batters to marble (do not overmix).
- Bake until a toothpick comes out clean, about 70 minutes. Using a wooden skewer, poke warm loaf across the top at 1-inch intervals.
- Brush loaf with Espresso Simple Syrup. (See the instructions below.)
- Cool the loaf in a pan on a wire rack for 5 minutes. Use parchment to lift the loaf from the pan; cool completely on a wire rack.
- Frost with Mascarpone Frosting. If you like, dust with additional cocoa powder.
Espresso Simple Syrup
- In a small bowl whisk together hot brewed espresso and sugar until sugar is dissolved. If you like, stir in coffee-flavor liqueur.
Mascarpone Frosting
- In a large bowl, combine mascarpone, powdered sugar, coffee-flavor liqueur (if using), vanilla, and salt. Beat with a mixer on medium-high speed until combined.
- Slowly add heavy cream while continuing to beat until mixture thickens to a spreadable consistency.
Notes
Nutrition
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Marisa Franca
The aroma alone makes my kitchen smell like an Italian café. It's so moist, and the espresso gives it just enough flavor without being overwhelming. So yummy!