Spiced Coffee Nut Loaf
Warm, aromatic, and irresistibly moist, this Spiced Coffee Nut Loaf is a perfect fusion of rich coffee flavor and fragrant spices like cinnamon and nutmeg. Made with a blend of all-purpose flour, brewed coffee, and chopped walnuts or pecans, this quick bread offers a delightful crunch in every bite, balanced by its tender crumb. The subtly sweet addition of both granulated and brown sugars gives the loaf depth, while a vanilla-infused coffee glaze (optional) adds an elegant finishing touch. Ideal as a morning pick-me-up or an afternoon treat, this loaf is easy to prepare in just over an hour, making it an excellent choice for cozy weekends or casual gatherings. Whether paired with your favorite hot beverage or served as a standalone dessert, this spiced coffee loaf is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 2 eggs, large
- 0.75 cup strong brewed coffee, cooled
- 0.25 cup whole milk
- 1 teaspoon vanilla extract
- 0.75 cup chopped walnuts (or pecans)
- 0.5 cup powdered sugar (for optional glaze)
- 1 tablespoon brewed coffee (for optional glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with parchment paper for easier removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition.
Mix in the vanilla extract.
In a small bowl or measuring cup, combine the cooled brewed coffee and milk.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the coffee-milk mixture. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Fold in the chopped nuts using a spatula.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If desired, prepare the glaze by whisking together powdered sugar and brewed coffee until smooth. Drizzle over the cooled loaf.
Slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 1731 mg | 75% | |
| Total Carbohydrate | 457.0 g | 166% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 265.1 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 263 mg | 20% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 698 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
