Coffee Walnut Loaf Cake

Coffee Walnut Loaf Cake is a classic British-inspired bake that pairs the bold richness of coffee with the nutty crunch of walnuts, all wrapped in a soft, buttery crumb. This loaf is perfect for coffee lovers and makes a delightful treat for afternoon tea, brunch, or a cozy morning pick-me-up. It’s easy to make, satisfying, and full of flavor in every slice.

Why You’ll Love This Recipe

• Rich, bold coffee flavor balanced with the nuttiness of toasted walnuts
• Simple loaf format—no layers or fuss
• Keeps well and tastes even better the next day
• Great for breakfast, snacks, or entertaining
• Pairs perfectly with a hot cup of coffee or tea

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened
• Light brown sugar
• Eggs
• Instant espresso or strong brewed coffee
• All-purpose flour
• Baking powder
• Salt
• Chopped walnuts (plus extra for topping)
• Milk (if needed, to loosen batter)

Optional Coffee Icing:

• Powdered sugar
• Instant coffee dissolved in water
• Milk (to adjust consistency)

Directions

this recipe

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. In a large bowl, cream together softened butter and brown sugar until light and fluffy.
3. Beat in eggs, one at a time, then mix in the coffee or espresso.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Add dry ingredients to the wet mixture, folding gently until just combined.
6. Stir in chopped walnuts. If the batter is too thick, add a tablespoon or two of milk.
7. Pour batter into the prepared pan and smooth the top. Sprinkle with extra walnuts.
8. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Optional: Drizzle with coffee icing once fully cooled.

Servings and Timing

• Servings: 8–10 slices
• Prep Time: 15 minutes
• Bake Time: 50 minutes
• Total Time: 1 hour 5 minutes

Variations

• Add a touch of cinnamon for extra warmth
• Use pecans or hazelnuts instead of walnuts
• Swap brown sugar for maple syrup for a deeper sweetness
• Make it dairy-free by using plant-based butter and milk

Storage/Reheating

• Refrigeration: Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days
• Freezing: Wrap tightly in plastic and foil; freeze for up to 1 month
• Reheating: Warm slices briefly in the microwave or toaster oven

FAQs

Can I use brewed coffee instead of instant?

Yes, just make sure it’s strong and cooled before mixing it in.

What type of walnuts should I use?

Raw or lightly toasted walnuts both work well—chop them coarsely.

Can I make this cake gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend.

Do I have to include the icing?

No, it’s optional—but adds a sweet and bold coffee kick.

Why is my cake dry?

Be careful not to overbake; check for doneness at the 45-minute mark.

Can I use a different pan?

Yes, use a round or square pan but adjust baking time accordingly.

Can I add chocolate chips?

Absolutely—coffee and chocolate pair beautifully together.

How do I keep the walnuts from sinking?

Toss them lightly in flour before folding into the batter.

Can I double the recipe?

Yes, bake in two pans or a large bundt pan—adjust time accordingly.

Is this cake suitable for freezing?

Yes, freeze whole or sliced for quick future treats.

Conclusion

Coffee Walnut Loaf Cake is a timeless, satisfying bake that combines the robust flavor of coffee with the crunch of walnuts in a moist, tender loaf. Whether you serve it plain or drizzle it with coffee icing, it’s a guaranteed favorite for cozy mornings or afternoon indulgences. Keep a slice handy—you’ll want one with your next cup.

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