Coffee Walnut Loaf

Name: Coffee Walnut Loaf
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 175 g (3/4 up) butter (softened to room temperature); 100 g (1/2 cup) brown sugar; 110 g (1/2 cup) caster sugar; 2 tsp vanilla extract; 2 eggs (room temperature); 2 tbsp instant coffee granules (dissolved in 2 tbsp boiling water); 160 g (2/3 cup) milk (room temperature); 225 g (1 1/2 cups) plain flour; 2 tsp baking powder; pinch of salt; 90 g (3/4 cup) walnuts (chopped); raw sugar (for sprinkling (optional))

Jump to Recipe

Coffee Walnut Loaf is an old-fashioned loaf prepped in 10 minutes and ready to eat in just over 1 hour!

Pop this in the oven and enjoy the warm aroma as it bakes... then slice and enjoy!

I love a good old-fashioned recipe such as this coffee walnut loaf. The same as my date and walnut loaf, this loaf is so versatile to have on hand, whether you serve it with a cuppa for morning tea, or pop a slice in your little ones lunchbox, it's always an yummy treat.

It also freezes so well, making it a great option for grab and go snacks!

A homemade old fashioned loaf such as this, takes such little time to prepare, and is so much more enjoyable than pre-packaged and store-bought - and your kitchen will smell amazing while baking it too!

Other favourite loaves and breads of mine include the ever popular banana bread (perfect for using up those over-ripe bananas), my healthy apple, carrot and zucchini bread, or a light and fresh strawberry and yoghurt loaf - all are perfect for lunchboxes too!

Why You're Going To Love This Recipe

This coffee walnut loaf is just superb to serve buttered with a warm cuppa!

Takes minutes to prep - just dissolve the coffee granules, then everything gets beaten together in one bowl, and it's ready to pop in the oven in literally 10 minutes!
Homemade beats store bought - besides better tasting, you know exactly what's in it, and no hidden additives!
Freezes well - freeze slices, individually wrapped, to grab out and pop in your lunchbox, they will be thawed by lunchtime! Or freeze the whole loaf for a later occasion, it defrosts perfectly.
Flavour combo - a winning combination of coffee and walnuts, an old fashioned favourite that's simply irresistible.
Conventional and Thermomix - whether you use hand-held beaters or a stand mixer or, alternatively, a Thermomix, you will find instructions for both methods in the recipe card below.

What You Need

If you're a regular baker, no doubt you will have these ingredients on hand already, or maybe it's just the walnuts required to be bought as you want these nice and fresh!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Butter - softened to room temperature.
Brown sugar - firmly packed.
Caster sugar - or you may know this as superfine sugar. Caster sugar dissolves easily when creamed with butter.
Vanilla extract - use a good quality vanilla that has been extracted from the vanilla bean, such as Queen's brand, not a synthetically flavoured imitation vanilla.
Eggs - large (approx 60g), at room temperature.
Instant coffee granules - dissolved in 2 tablespoon boiling water. I recommend using a quality brand of coffee granules for the richest coffee flavour.
Milk - preferably full-cream milk, at room temperature.
Plain flour - also known as all purpose flour.
Baking powder - check the expiry on your baking powder and make sure that it is in-date. If it's past its best, it won't be as effective as a raising agent in your baking.
Salt - just a pinch.
Walnuts - chopped. Make sure your walnuts are fresh for the best taste and crunch!
Raw sugar - for sprinkling (optional).

Euipment Required

Simple baking equipment is all that's required to make this delicious walnut and coffee loaf!

Loaf tin - approximately 13cm x 24cm. Grease and line both the sides and base to avoid your loaf from sticking.
Hand-held beaters, stand mixer or Thermomix - for creaming and combining the mixture.
Oven - the temperature specified in this recipe is for a fan-forced oven. If your oven isn't fan-forced, just increase the temperature 10 - 20 degrees celsius.

Step By Step Instructions

Combining all the ingredients together for this coffee walnut loaf takes only minutes!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 - Cream Butter And Sugar

Preheat your oven to 170 degrees celsius (fan-forced). Grease and line both the base and sides of a loaf tin (approximately 13cm x 24cm).

Dissolve the coffee granules in boiling water in a cup, and set aside.

Using your beaters or stand mixer, beat the softened butter, brown sugar and caster sugar until it is pale and creamy.

Butter, brown sugar and caster sugar in a mixing bowl.

Step 2 - Add The Eggs And Vanilla

Add the eggs, one at a time, plus the vanilla extract, and beat until they are combined.

Step 3 - Alternate Adding Dry Ingredients And Milk

Sift the plain flour, baking powder and salt into a separate bowl.

Sifted flour and baking powder over creamed mix in a bowl.

Alternate beating through both the milk and the sifted dry ingredients into the loaf mixture.

Step 4 - Add The Dissolved Coffee And Walnuts

Pour in the dissolved coffee and beat to combine.

A mixing bowl with a coffee loaf mixture in it.

Stir the chopped walnuts through the mixture.

Chopped walnuts added to the loaf mixture in a white mixing bowl.

Pour into the prepared loaf tin and bake for 1 hour, or until a skewer inserted into the middle comes out clean.

If the top of the loaf is browning too quickly, just add a sheet of foil loosely over the top.

Allow the coffee walnut loaf to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Expert Tips

Check the expiry dates on your walnuts - you want fresh crunchy walnuts for the best loaf.
Nut free - if you want a nut-free loaf, just omit the walnuts, although I think they really do complement the coffee flavour and add crunch to the texture.
If your coffee walnut loaf is over-browning on top (it happens... all ovens are so different), simply place a sheet of foil loosely over the top and continue baking.
Test to see if it's cooked - you can insert a skewer into the middle of the loaf near the end of baking time. If it comes out clean or with just a few crumbs, it's cooked. If its wet, continue baking for a few more minutes and then test again.
Storing - coffee walnut loaf can be stored in an airtight container at room temperature for 4-5 days.
Freezing - you can freeze the whole loaf, or as slices. Wrap loaf or slices in foil or plastic wrap and freeze in an airtight container for up to 3 months. Defrost at room temperature before serving.

Slices of baked coffee and walnut loaf on a tea towel.

FAQs

Can I replace the walnuts with pecans?

Definitely, coffee and pecans go beautifully well together too!

If I use a non-stick loaf tin, do I still have to line it with baking paper?

I recommend lining all trays and tins with baking paper as this reduces the risk of the loaf sticking, making it easy to remove from the baking tin.
It makes cleaning up easier too!

Why should the butter and eggs be at room temperature?

Having the butter and eggs at room temperature helps them to combine more evenly with other ingredients, and also allows the baking process to start as soon as the coffee walnut loaf is placed in the preheated oven.