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Coffee and Walnut Loaf

Ratings 5 from 1 votes
Difficulty Intermediate
Time
Prep Time: 15 min Cook Time: 45 min Rest Time: 30 min Total Time: 1 hr 30 mins
Servings 12
Best Season Suitable throughout the year
Description

This coffee and walnut loaf is incredibly soft and moist. It’s loaded with crunchy and toasted walnuts and is perfect for breakfast or tea-time. It’s covered with decadent coffee cream cheese frosting. 

This coffee cream cheese frosting is what dreams are made of. It’s rich and creamy and goes perfectly with the soft and moist loaf.

 

 

Ingredients:
    Coffee-walnut loaf
  • 3/4 cups walnuts (chopped, toasted)
  • 1 2/3 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 cup caster sugar
  • 110 grams unsalted butter
  • 1/2 cup milk
  • 2 tablespoons Instant coffee
  • 1 teaspoon vanilla extract
  • 1/2 cup yogurt
  • 2 eggs
    • Coffee-cream cheese frosting
  • 57 grams butter
  • 1 cup icing sugar
  • 2 teaspoons instant coffee
  • 1 teaspoon hot water
  • 113 grams cream cheese (full-fat)
  • 1 pinch salt
Instructions:
    Coffee-walnut loaf
  1. Step 1:
    • Chop walnuts and spread them on a baking sheet.
    • Bake them at 176 C for 8-10 minutes, stirring occasionally, until golden brown. 
    •  Coat chopped walnuts in one tablespoon of flour and set them aside. 
    • In a bowl sift flour, baking powder, baking soda, and cinnamon. Add salt. Whisk these dry ingredients together. Set aside. 
    • Dissolve instant coffee granules in hot milk. Set aside and let it cool. 
  2. Step 2:
    • Preheat oven to 180C. Grease a 9x5 inch loaf tin and line it with parchment paper. 
    • In a bowl beat softened butter and castor sugar until light and fluffy. 
    • Gradually add the eggs, beating well after each addition.
    • Add vanilla extract and yogurt. Mix well. 
    • Then add the coffee-milk mixture that was prepared earlier. 
    • Add dry ingredients in two to three batches. Fold using a spatula or beat for just 30 seconds to ensure everything is well-combined. DO NOT OVERBEAT! 
    • Fold in the chopped walnuts. 
    • Transfer this mixture to the prepared loaf tin and bake for 40-45 minutes or until the skewer comes out clean. 
    • Allow it to cool completely before frosting. 
  3. Coffee-cream cheese frosting
    • Dissolve coffee granules in hot water. Allow it to cool completely.
    • In a bowl, beat softened butter and icing sugar until light and fluffy.
    • Add salt and dissolved coffee mixture. Beat for a few seconds.
    • Add cream cheese and whip the frosting just until combined. 
    • Transfer it to a piping bag and refrigerate for 5-10 minutes. Decorate as desired.
    * Don’t beat the mixture too much after adding cream cheese. *Add additional 1/4 cup of icing sugar if the frosting is runny. *Frost your loaf in cool environment. *If the frosting is too soft, chill it in refrigerator for few minutes and it will firm up.
Note

How to store Coffee-Walnut Loaf with cream cheese frosting? 

Loaf with cream cheese frosting should be kept refrigerated. Store the loaf in an airtight jar in the refrigerator for up to 3 days. Bring it to room temperature on the counter before serving. 

Substitute: 

Cream cheese frosting can be substituted with coffee glaze, by mixing same amount of coffee mixture, icing sugar and softened butter. 

Keywords: coffee and walnut loaf, coffee cream cheese frosting
Read it online: https://thecupaffair.com/recipe/coffee-and-walnut-loaf/