Date Coffee Loaf Cake with Walnuts and Rich Espresso Glaze

A warmly spiced and tender loaf cake studded with sweet dates and crunchy walnuts, soaked in coffee, and finished with a glossy espresso glaze. Its comforting flavors and satisfying texture make it an ideal treat for brunch, afternoon tea, or dessert.

Why You’ll Love This Recipe
This loaf cake is a delightful fusion of robust coffee flavor and natural sweetness from dates. The nuts add a pleasant crunch, while the espresso glaze imparts a deep, rich finish. Moist and flavorful, it’s simple to execute yet impressive in taste.

Ingredients
For the cake:
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1½ cups dates, pitted and chopped

1 cup hot brewed coffee

1¾ cups all‑purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

½ tsp ground cinnamon

¼ tsp ground nutmeg

½ cup (113 g) unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup chopped walnuts

For the espresso glaze:

1 cup powdered sugar

2 Tbsp brewed espresso

1 tsp vanilla extract

Directions
Prep and Soak Dates
Preheat the oven to 350 °F (175 °C). Grease and flour a 9×5-inch (23×13 cm) loaf pan. In a bowl, combine chopped dates with hot coffee. Let soak for 10–15 minutes until the dates are soft.

Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Cream Butter and Sugar
In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, 2–3 minutes. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.

Incorporate Dry Ingredients
Gradually add the flour mixture to the butter mixture, mixing until just combined—avoid overmixing.

Fold in Dates and Walnuts
Stir in the soaked dates (including any residual coffee) and chopped walnuts until evenly distributed.

Bake
Pour the batter into the prepared loaf pan, smoothing the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.

Cool
Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before glazing.

Prepare Espresso Glaze
In a small bowl, whisk together powdered sugar, brewed espresso, and vanilla extract until smooth. If too thick, add additional espresso a teaspoon at a time until you reach the desired drizzle consistency.

Glaze the Cake
Once the loaf is completely cooled, drizzle the espresso glaze generously over the top. Allow the glaze to set for about 15 minutes before slicing.

Servings and timing
Yield: 10–12 slices

Prep time: 15 minutes

Bake time: 60–70 minutes

Cool + glaze time: 30–45 minutes

Total time: Approximately 2–2¼ hours

Variations
Fruit swap: Substitute raisins or chopped prunes for dates if preferred.

Nut alternatives: Use pecans or almonds instead of walnuts.

Coffee twist: Add ½ tsp espresso powder to the dry ingredients for intensified coffee flavor.

Spice additions: Include ½ tsp ground cardamom or ginger for extra warmth.

Gluten‑free option: Replace flour with a 1:1 gluten-free baking blend.

Storage / Reheating
Room temperature: Store covered for up to 3 days.

Refrigerator: Keep loosely covered for up to 5 days—allow slices to come to room temperature before serving.

Freezer: Slice, wrap individually, and freeze airtight for up to 3 months. Thaw overnight in the fridge.

Reheating: Warm slices briefly in the microwave (10–15 s) or in a low oven (300 °F/150 °C for 5–7 minutes) to revive freshness.

FAQs
1. Can I use instant coffee instead of brewed coffee?
Yes. Dissolve 1 Tbsp instant coffee granules in 1 cup hot water for soaking the dates.

2. Why is the loaf dense?
Date moisture and softened nuts can create a denser crumb. Ensure the batter is not overmixed and soak the dates thoroughly.

3. Can I skip the espresso glaze?
Yes—you can serve the loaf with a dusting of powdered sugar or a simple vanilla glaze.

4. How do I prevent the glaze from absorbing into the cake?
Allow the loaf to cool completely before glazing, and apply the glaze at the end of the cooling period.

5. Can I double this recipe for a larger pan?
Yes—double the ingredients, use a larger or two loaf pans, and bake for 70–85 minutes, checking doneness with a toothpick.

6. Can I reduce the sugar?
You may reduce sugar by up to ¼ cup; however, the dates and glaze balance the sweetness.

7. Is it necessary to soak the dates?
Soaking plumps the dates and infuses coffee flavor evenly—do not skip this step for best texture.

8. How do I store leftover glaze?
Store extra glaze in an airtight container in the fridge and use within 5 days. Stir before using.

9. Can I use dark brown sugar instead of granulated?
Yes—substitute up to ½ cup dark brown sugar for a deeper, molasses-like flavor.

10. What’s the best way to slice this loaf?
Use a serrated knife, letting it gently saw through the loaf to maintain clean slices.

Conclusion
This Date Coffee Loaf Cake is a comforting, delicious treat that balances natural sweetness, warm spices, and rich coffee flavor. Easy to make and perfect for sharing, it’s ideal for cozy breakfasts, teatime indulgence, or dessert. Bake it once, and its moist texture and bold flavor will make it a favorite in your baking repertoire.

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