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Date Coffee Loaf Cake with Walnuts and Rich Espresso Glaze

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Indulge in this moist Date Coffee Loaf Cake infused with rich coffee, studded with sweet dates and crunchy walnuts, and finished with a decadent espresso glaze. Perfect for breakfast, brunch, or dessert! Keywords: date coffee loaf cake, espresso glazed coffee cake, walnut date loaf, coffee dessert loaf, easy loaf cake

Ingredients

Scale

For the Cake:

  • 1½ cups pitted and chopped dates

  • 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 (113g) 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 (or strong coffee)

  • 1 tsp vanilla extract

Instructions

  • Prep & Soak Dates:
    Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. In a bowl, combine chopped dates and hot coffee; let sit 10–15 minutes to soften.

  • Mix Dry Ingredients:
    In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

  • Cream Butter & Sugar:
    In a large bowl, beat butter and sugar until pale and fluffy (about 3 minutes). Add eggs one at a time, beating well after each. Stir in vanilla extract.

  • Combine Batter:
    Gradually add dry mixture to the butter mixture, mixing just until combined. Fold in the soaked dates (along with any remaining coffee) and chopped walnuts.

  • Bake:
    Pour batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

  • Cool:
    Let the loaf cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.

  • Make Espresso Glaze:
    Whisk together powdered sugar, espresso, and vanilla until smooth. Adjust consistency—add more espresso for thinner glaze or more sugar for thicker.

  • Glaze & Serve:
    Drizzle the glaze over the cooled loaf. Slice and enjoy with your favorite coffee or tea.

Notes

  • For extra sheen, sift the glaze before drizzling.

  • Swap walnuts for pecans if desired.

  • Store covered at room temperature for up to 3 days or refrigerate up to 5 days—bring to room temp before serving.

Find it online: http://maicook.com/date-coffee-loaf-cake-with-walnuts-and-rich-espresso-glaze/