Name: Coffee Walnut Loaf
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: British
Ingredients: 1 cup (225g) unsalted butter, softened; 1 cup (225g) light brown sugar; 4 large eggs; 2 tbsp instant coffee granules; 1 tbsp boiling water; 1 ¾ cups (225g) self-raising flour; 1/2 cup (60g) chopped walnuts; Extra walnuts for topping (optional); 1/2 cup (115g) unsalted butter, softened; 1 ¼ cups (160g) powdered sugar; 1 tbsp instant coffee granules; 1 tsp boiling water

A rich, moist, and deeply aromatic loaf cake infused with robust coffee flavor and packed with crunchy walnuts, this coffee walnut loaf is a classic bake that never fails. I like how it strikes the perfect balance between sweet, nutty, and bold flavors—ideal for cozy afternoons or a simple dessert with friends.

Why You’ll Love This Recipe

I always find myself coming back to this loaf when I want something deeply flavorful but easy to put together. The coffee brings out a warm richness in the sponge, while the walnuts add texture and a satisfying crunch. It’s incredibly moist, stores well, and becomes even more flavorful the next day. Whether I top it with the optional coffee buttercream or leave it plain, it always feels like a special treat without needing a ton of effort.

Ingredients

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

1 cup (225g) unsalted butter, softened

1 cup (225g) light brown sugar

4 large eggs

2 tbsp instant coffee granules

1 tbsp boiling water

1 ¾ cups (225g) self-raising flour

1/2 cup (60g) chopped walnuts

Extra walnuts for topping (optional)

For the Coffee Buttercream (optional):

1 ¼ cups (160g) powdered sugar

1/2 cup (115g) unsalted butter, softened

1 tbsp instant coffee granules

1 tsp boiling water

Directions

I start by preheating the oven to 350°F (180°C) and lining a 2lb loaf tin with parchment paper.

Then, I dissolve the instant coffee granules in a tablespoon of boiling water and let it cool slightly while I cream the butter and sugar until light and fluffy. I add the eggs one at a time, beating well between each one.

Once the eggs are incorporated, I stir in the cooled coffee mixture. I sift in the self-raising flour and gently fold everything together, taking care not to overmix. Then I stir in the chopped walnuts.

Next I pour the batter into the prepared tin, smooth out the top, and scatter some extra walnuts over it if I want a bit more crunch.

I bake the loaf for 50 to 60 minutes, until a skewer inserted into the center comes out clean. After it’s done, I let it cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

For the Coffee Buttercream (optional):
I dissolve 1 tablespoon of instant coffee granules in 1 teaspoon of boiling water. Then I beat the softened butter until creamy, then gradually add the powdered sugar and dissolved coffee. I mix until the buttercream is smooth and fluffy.

Once the loaf is fully cooled, I spread or pipe the buttercream over the top.

Servings and timing

Servings: 10 slices

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Calories per serving: 412 kcal

Variations

Sometimes I like to add a dash of cinnamon to the batter to give it a warm, spiced note. If I want to switch up the nuts, pecans work well in place of walnuts. I’ve also made this with a bit of vanilla extract for extra depth. For a dairy-free version, I use vegan butter and skip the buttercream, and it still turns out great.

Storage/Reheating

I keep the loaf in an airtight container at room temperature for up to 3 days. If I’ve added the buttercream, I store it in the fridge, where it stays good for up to 5 days. I let it come to room temperature before serving. If I want to reheat a slice, I pop it in the microwave for about 10 seconds to warm it slightly.

Related Recipes:

Heavenly Banana Walnut Cream Cake

FAQs

What kind of coffee should I use?

I usually go with instant coffee granules because they dissolve easily and give a strong, consistent flavor. You can use espresso powder too for a bolder taste.

Can I freeze this loaf?

Yes, I freeze the loaf (without buttercream) wrapped tightly in plastic wrap and foil for up to 2 months. When I’m ready to eat it, I let it thaw at room temperature overnight.

Do I have to use self-raising flour?

If I don’t have self-raising flour on hand, I use all-purpose flour and add 2 teaspoons of baking powder to the mix. It works just as well.

Can I skip the buttercream?

Definitely. I often leave it plain when I want something less sweet. The loaf has plenty of flavor and moisture on its own.

Why did my loaf sink in the middle?

This usually happens if it’s underbaked or if I open the oven door too early. I make sure to bake it until a skewer comes out clean and avoid peeking before the 45-minute mark.

Conclusion

This coffee walnut loaf is one of those go-to recipes I love making again and again. It’s simple, satisfying, and full of character. Whether I’m baking it for guests or just for myself, it always hits the spot. From the moist crumb to the nutty crunch and the optional coffee buttercream on top, it’s a perfect companion to my afternoon brew.

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