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Espresso Walnut Loaf

This espresso walnut loaf is tender, rich, and packed with deep coffee flavor plus crunchy toasted walnuts. It turns sleepy mornings into a suspiciously efficient event.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 334 kcal

Equipment

  • Mixing bowl
  • whisk
  • Spatula,
  • 9x5 Loaf Pan
  • Cooling rack
  • Freezer
  • knife
  • Measuring cups
  • oven

Ingredients
  

Loaf Batter

  • 2 cups all purpose flour
  • 3/4 cup brown sugar
  • 1/2 cup butter melted
  • 2 large eggs
  • 3/4 cup sour cream
  • 1/3 cup milk
  • 1 tbsp instant espresso powder
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup walnuts chopped toasted

Topping

  • 2 tbsp walnuts chopped
  • 1 tbsp coarse sugar

Instructions
 

  • Preheat oven to 350°F. Grease and line a 9x5 loaf pan with parchment.
  • Whisk flour, baking powder, salt, and espresso powder together in a bowl.
  • Whisk brown sugar, melted butter, eggs, sour cream, milk, and vanilla until smooth.
  • Fold dry ingredients into wet mixture just until combined. Fold in walnuts gently.
  • Spread batter evenly in loaf pan. Scatter topping walnuts and sugar over surface.
  • Bake 42 to 45 minutes until golden and center springs back lightly.
  • Cool in pan 15 minutes, then transfer to rack.
  • Slice and serve warm or room temperature.

Notes

For softer texture, avoid overbaking and cool wrapped slightly warm. For crispier edges, bake a few extra minutes. Freeze wrapped slices up to two months. Chill before slicing for neat pieces. Add chocolate chips, cinnamon, or pecans for flavor changes. Store covered two days room temperature or five days chilled.
Keyword Bristle Cookie, Espresso Walnut Loaf, Ice Cream Cookie, Loaf Cake