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Mascarpone Swirl Apple Bread

This Mascarpone Swirl Apple Bread combines the homey warmth of cinnamon-spiced apples with the rich, velvety texture of Italian mascarpone cheese. Perfect for breakfast, dessert, or an afternoon snack with coffee, this versatile bread will become your new fall favorite.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 2 hours
Course Breakfast, Dessert, Snack
Cuisine American, Italian
Servings 12 slices
Calories 320 kcal

Equipment

  • 9×5-inch loaf pan
  • Parchment Paper
  • Wire Cooling Rack
  • Mixing Bowls

Ingredients
  

Apple Bread

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 2 large eggs room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1/2 cup vegetable oil or melted coconut oil
  • 1/4 cup whole milk
  • 2 tsp vanilla extract
  • 2 cups apples peeled and finely diced (Honeycrisp or Granny Smith)

Mascarpone Swirl

  • 8 oz mascarpone cheese room temperature
  • 1 egg
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • zest of half a lemon

Optional Streusel Topping

  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 tsp ground cinnamon
  • 3 tbsp cold butter cubed

Instructions
 

  • Preheat your oven to 350°F (175°C) and position the rack in the middle. Line a 9x5 inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
  • In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves until evenly distributed.
  • In a large bowl, beat eggs with both sugars until light and fluffy, about 2 minutes on medium-high speed. Add oil, milk, and vanilla extract, then mix until smooth and well combined.
  • Gradually fold the dry ingredients into the wet mixture, using gentle strokes just until combined. Avoid over-mixing.
  • Fold in the diced apples. Pro tip: tossing your apple pieces in a tablespoon of flour before adding them prevents them from sinking to the bottom during baking.
  • In a separate bowl, beat mascarpone cheese with egg, sugar, vanilla extract, and lemon zest until smooth and creamy. Make sure your mascarpone is truly at room temperature to avoid lumps.
  • Pour half of the apple batter into your prepared loaf pan. Spoon half of the mascarpone mixture on top in dollops. Add remaining apple batter, then top with the rest of the mascarpone mixture. Use a butter knife or skewer to create swirls by gently dragging it through the batters in a figure-eight pattern.
  • If using streusel topping, combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold butter using a pastry cutter or your fingertips until mixture resembles coarse crumbs. Sprinkle evenly over the top of the batter.
  • Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If the top browns too quickly, tent with aluminum foil after about 35 minutes.
  • Allow bread to cool in the pan for 15 minutes before using the parchment paper handles to lift it out onto a wire rack. Cool completely (at least 30 minutes) before slicing to allow the mascarpone swirl to set properly.

Notes

Greek yogurt can replace mascarpone in a pinch, though the flavor will be tangier. For a dairy-free version, try coconut cream with a squeeze of lemon juice. Pears can substitute for apples during winter months.
The flavor actually improves after 24 hours as the spices meld and intensify.
Store at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze individual slices for up to 3 months.

Nutrition

Calories: 320kcalCarbohydrates: 36gProtein: 5gFat: 18gSaturated Fat: 7gCholesterol: 65mgSodium: 195mgFiber: 1.5gSugar: 21g
Keyword Apple Bread, Mascarpone, Fall Baking, Quick Bread, Apple Dessert
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