If you’re anything like me and adore the deep, rich flavors of coffee paired with the satisfying crunch of nuts, then you are absolutely going to love this Coffee Walnut Loaf with Coffee Buttercream Recipe. It’s a blissful blend of moist, tender cake infused with the bold aroma of coffee and studded with toasted walnuts. Topped with a luxuriously smooth coffee buttercream, this loaf feels like a warm hug in dessert form – perfect for sharing with friends or savoring alongside your afternoon cup of joe. Let me take you through every delicious step with all the tips to get it just right!
Ingredients You’ll Need
This recipe relies on simple, pantry-friendly ingredients that come together to create an unforgettable taste experience. Each one has its role, whether it’s creating the perfect texture, adding depth of flavor, or bringing that inviting color to the loaf.
- Unsalted butter (softened): Essential for a tender crumb and creamy buttercream topping.
- Light brown sugar: Adds natural sweetness with a hint of molasses that enhances the coffee flavor.
- Large eggs: Help bind the loaf while offering richness and moisture.
- Instant coffee granules: The hero ingredient imparting that wonderful coffee aroma and taste.
- Boiling water: Dissolves the coffee granules for even flavor distribution.
- Self-raising flour: Provides perfect rise and a soft, airy texture.
- Chopped walnuts: For crunch and a slightly earthy note that complements the coffee.
- Powdered sugar: Creates a smooth, sweet base for the buttercream.
How to Make Coffee Walnut Loaf with Coffee Buttercream Recipe
Step 1: Prepare Your Loaf Tin and Coffee
Start by preheating your oven to 350°F (180°C) and lining a 2lb loaf tin with parchment paper – this will ensure your loaf comes out cleanly with beautiful edges. Dissolve 2 tablespoons of instant coffee granules in 1 tablespoon of boiling water and let it cool slightly to unlock that rich coffee flavor without bitterness.
Step 2: Cream Butter and Sugar
Using softened butter, cream it together with light brown sugar until the mixture becomes light and fluffy. This step is crucial because it incorporates air which helps make your loaf wonderfully tender.
Step 3: Incorporate Eggs One by One
Add the eggs to the creamed butter and sugar a single egg at a time, beating well after each addition. This gradual mixing ensures the batter stays smooth and emulsified, setting you up for a perfect rise.
Step 4: Blend the Coffee Mixture
Next, stir the cooled coffee mixture into your batter. This step infuses that unmistakable coffee kick throughout the loaf, making every slice burst with flavor.
Step 5: Fold in Flour and Walnuts
Sift your self-raising flour for lightness and gently fold it into the batter—take care not to overmix here, as you want to keep the texture delicate. Then, fold in the chopped walnuts, which offer a lovely crunch and earthiness that pairs beautifully with the coffee.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf tin and smooth the top. If you love extra nutty texture, scatter some whole walnuts on top before popping it in the oven. Bake for 50 to 60 minutes until a skewer inserted in the center comes out clean. After baking, let it cool in the tin briefly before transferring it to a wire rack to cool completely.
Step 7: Prepare the Coffee Buttercream
While the loaf cools, dissolve 1 tablespoon of instant coffee granules in 1 teaspoon boiling water to make a concentrated coffee essence. Beat the remaining softened butter until creamy, then slowly add powdered sugar and the dissolved coffee, beating until the buttercream becomes smooth and fluffy—this is the crown jewel that makes the Coffee Walnut Loaf with Coffee Buttercream Recipe truly special.
Step 8: Frost and Enjoy
Once your loaf is fully cooled, spread or pipe the buttercream over the top generously. Now your coffee walnut loaf looks as incredible as it tastes—ready to be sliced and savored!
How to Serve Coffee Walnut Loaf with Coffee Buttercream Recipe
Garnishes
To make your loaf even more inviting, add a few walnut halves or a light dusting of cocoa powder on top of the coffee buttercream. A sprinkle of finely chopped coffee beans or a drizzle of chocolate ganache would also bring extra flair, delighting both eyes and palate.
Side Dishes
This loaf pairs wonderfully with a simple dollop of whipped cream or a scoop of vanilla ice cream for a dessert twist. For a more traditional treat, serve alongside a robust cup of black coffee or a creamy latte to echo and elevate the coffee notes in the loaf.
Creative Ways to Present
Consider slicing the loaf into thick pieces and serving it open-faced with a spread of mascarpone or ricotta cheese topped with a sprinkle of cinnamon. For gatherings, cut the loaf into bite-sized squares and thread onto skewers with fresh berries for an elegant and fun presentation.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Coffee Walnut Loaf with Coffee Buttercream Recipe fresh by storing it in an airtight container in the refrigerator. The buttercream topping will stay creamy, and the loaf moist for up to 4 days, making it perfect for leisurely indulgence.
Freezing
If you want to prepare ahead or save some for later, the loaf freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Freeze for up to 2 months to preserve freshness and flavor without losing that delightful texture.
Reheating
When you’re ready to enjoy the frozen loaf, thaw it overnight in the refrigerator. Warm slices gently in the microwave for about 20 seconds or in a low oven to regain that just-baked softness. Remember to add fresh coffee buttercream after reheating for the best experience!
FAQs
Can I use brewed coffee instead of instant coffee granules?
You can, but instant coffee granules provide a more concentrated and consistent flavor without adding extra liquid to the batter. If using brewed coffee, reduce other liquids to maintain balance.
What type of walnuts work best for this loaf?
Fresh, raw walnuts give the best flavor and crunch. You can toast them lightly before chopping to enhance their nuttiness, but avoid pre-salted or flavored walnuts to keep the taste pure and balanced.
Is it necessary to use self-raising flour?
Self-raising flour is preferred because it already contains leavening agents, which help the loaf rise nicely. If you only have plain flour, add 2 teaspoons of baking powder to achieve similar results.
Can I make this loaf gluten-free?
Yes! Substitute the self-raising flour with a gluten-free self-raising blend. Make sure the blend includes xanthan gum or a similar binder for good structure.
How long does the buttercream keep once made?
The coffee buttercream is best used within 2 to 3 days when kept refrigerated in an airtight container. Bring it back to room temperature and rewhip lightly before using to restore that creamy texture.
Final Thoughts
This Coffee Walnut Loaf with Coffee Buttercream Recipe is an absolute showstopper for any coffee lover looking to bake something comforting and delicious. From its moist crumb to the indulgent coffee-infused buttercream, every bite feels like a joyful celebration. I can’t wait for you to try it out and discover how simple ingredients come together to create something truly special.
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Coffee Walnut Loaf with Coffee Buttercream Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
Description
This Coffee Walnut Loaf is a moist and flavorful cake combining the rich taste of coffee with the crunch of walnuts. Perfectly soft with a delicate crumb, it is topped with an optional coffee-infused buttercream that adds a creamy and aromatic finish, making it an ideal treat for coffee lovers to enjoy with their afternoon tea or as a delightful dessert.
Ingredients
For the Coffee Walnut Loaf
- 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)
- 1/2 cup (115g) unsalted butter, softened
- 1 ¼ cups (160g) powdered sugar
- 1 tbsp instant coffee granules
- 1 tsp boiling water
Instructions
- Preheat Oven and Prepare Tin: Preheat the oven to 350°F (180°C) and line a 2lb loaf tin with parchment paper to prevent sticking and allow for easy removal of the loaf after baking.
- Dissolve Coffee Granules: Dissolve 2 tablespoons of instant coffee granules in 1 tablespoon of boiling water, and allow the mixture to cool slightly to integrate into the batter without cooking the eggs.
- Cream Butter and Sugar: In a mixing bowl, cream the softened butter and light brown sugar together until the mixture becomes light and fluffy, creating an airy texture in the cake.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure even incorporation and a smooth batter.
- Incorporate Coffee Mixture: Stir in the cooled dissolved coffee mixture gently to evenly distribute the coffee flavor throughout the batter.
- Add Flour: Sift in the self-raising flour and fold it into the batter carefully without overmixing to maintain the cake’s lightness.
- Fold in Walnuts: Gently fold the chopped walnuts into the batter, ensuring even distribution of the crunchy nut pieces.
- Prepare Batter for Baking: Pour the batter into the prepared loaf tin, smooth the top with a spatula, and, if desired, scatter extra walnuts on top for decoration and added texture.
- Bake the Loaf: Bake in the preheated oven for 50–60 minutes or until a skewer inserted into the center comes out clean, signaling the cake is fully baked.
- Cool the Loaf: Remove the loaf from the oven and let it cool in the tin for 10 minutes before transferring it to a wire rack to cool completely, preventing sogginess.
- Prepare Coffee Buttercream: Dissolve 1 tablespoon of instant coffee granules in 1 teaspoon of boiling water, then beat the softened butter until creamy. Gradually add powdered sugar and the dissolved coffee, beating until the mixture is smooth and fluffy.
- Decorate the Loaf: Once the loaf has completely cooled, spread or pipe the prepared coffee buttercream on top, adding an extra layer of rich coffee flavor and creamy texture to the cake.
Notes
- Ensure the coffee mixture is cooled before adding to the batter to prevent cooking the eggs.
- Do not overmix the flour to keep the loaf light and tender.
- For a nut-free version, omit the walnuts and consider adding chocolate chips or dried fruit.
- The coffee buttercream topping is optional but adds a delicious finish.
- Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
