Date Coffee Loaf Cake with Walnuts and Rich Espresso Glaze is the cozy afternoon treat I crave when I want something sweet, a little fancy, and super easy. If you’re chasing a bake that smells like a coffee shop and tastes like a hug, this is it. It’s tender, packed with soft chopped dates, and loaded with toasty walnuts. The espresso glaze on top is rich, shiny, and just the right amount of grown-up. I’ve made this cake for brunches, lazy Sundays, and coffee catch-ups, and it never fails. Let’s walk through it together so you can bake it like a pro without any fuss.
Why You’ll Love This Recipe
When I first tried this loaf, I was surprised by how balanced it tasted. The dates give natural sweetness and moisture, the walnuts bring crunch, and the espresso glaze ties everything together with a bold coffee note. You get that bakery-style payoff with simple steps and everyday ingredients. It is the kind of bake that feels special without needing delicate techniques or fancy tools.
The Story Behind This Recipe
Here’s why I love this Date Coffee Loaf Cake with Walnuts and Rich Espresso Glaze: it’s budget-friendly and it tastes like home. Date Coffee Loaf Cake with Walnuts and Rich Espresso Glaze is the cozy afternoon treat I crave when I want something sweet, a little fancy, and…
Flavor and texture that hit the spot
- Deep, cozy flavor: Coffee, caramel-like dates, and warm vanilla make each slice feel satisfying.
- Moist crumb: The chopped dates keep the loaf tender, never dry.
- Crunch factor: Walnuts add a toasty bite that balances the softness.
- Espresso glaze: Glossy, rich, and not too sweet. It’s the finishing touch that makes this loaf feel café-worthy.
- Make-ahead friendly: Tastes even better the next day as the flavors settle.
“I baked this for a weekend coffee date at home and my partner thought I bought it from a bakery. The glaze is everything.”
If you love classic bakes and coffee-forward sweets, this will fit right in with your favorites. For more easy bakes that hit the comfort note, peek at my cake lineup here: simple cake ideas you’ll love. 
Preparation and Cooking Time
Quick timeline and simple setup
I like recipes that don’t eat up the day, and this one fits nicely into a busy schedule. Here’s what to expect from start to finish so you can plan your coffee break around it. Also, if you want your kitchen to sparkle while you bake, I swear by these quick appliance cleaning steps that take minutes and make a big difference.
- Prep time: About 20 minutes, including chopping dates and nuts.
- Bake time: 50 to 60 minutes, depending on your oven.
- Cooling and glazing: 25 to 30 minutes before slicing.
- Total time: Around 1 hour 45 minutes, most of it hands-off.
Pro tip: Line your loaf pan with parchment that overhangs on two sides so you can lift the cake out easily. It keeps the glaze neat and your loaf intact.
For the glaze, you only need powdered sugar, a shot of strong espresso or brewed coffee, a pinch of salt, and a splash of vanilla. Whisk until pourable and smooth. If it’s too thick, add coffee a teaspoon at a time. Too thin, add more sugar.
A quick word on doneness: a toothpick should come out with a few moist crumbs, not wet batter. If the top is browning too fast, tent the loaf lightly with foil near the end. 
How to Serve
Make it feel like a café moment at home
I try to let the loaf cool for at least 20 minutes before glazing and slicing. Warm is nice, but if it’s hot, the glaze will run. I set the loaf on a rack, pour the glaze slowly down the center, and let it find its way to the edges. Once it sets a bit, slice with a sharp serrated knife for neat pieces.
For a brunch board, I love pairing slices with fresh berries and a small bowl of Greek yogurt. If you want to add a sweet crunchy topping at the table, a handful of candied walnuts makes it extra special. And if you’re planning a full breakfast spread, these sheet pan pancakes keep guests happy while the loaf cools.
Got leftovers? Toast a slice lightly and enjoy with butter or cream cheese. The heat wakes up the espresso glaze, and the dates taste even richer. For a lighter morning after a treat-heavy weekend, try this baked oatmeal with blueberries and bananas. It’s a great reset that still feels comforting.
Additional Tips
Small adjustments that make a big difference
Dates can vary in stickiness. If yours feel dry, soak them in hot water for 5 minutes, then pat dry and chop. This adds moisture that keeps your loaf tender. On the flip side, if your dates are super soft, dust them with a teaspoon of flour before folding into the batter so they don’t clump.
For the walnuts, I like to toast them on a pan over low heat for 5 minutes until fragrant. Let them cool before chopping. Toasted nuts add a deeper flavor and cut through the sweetness of the loaf and glaze.
Use room temperature ingredients whenever you can. It helps the batter mix smoothly, which means an even crumb. If your glaze looks dull, add a tiny drizzle of oil for shine, but don’t overdo it.
Storage: Wrap the loaf tightly or keep it in an airtight container at room temperature for 2 to 3 days. Refrigerate for up to a week. You can also freeze slices with parchment in between so they don’t stick. Warm them up in a toaster oven for a fresh-from-the-oven vibe.
One more little upgrade: sprinkle a pinch of flaky salt on the wet glaze. The salty pop makes the coffee and dates stand out. It sounds small, but it’s magic.
Recipe Variation
Make it your own without losing the spirit
If you love the core idea of a coffee-forward, nutty loaf but want to tweak it, try these variations. Swap the walnuts with pecans if that’s your favorite. Add a handful of mini chocolate chips to the batter for a mocha twist. Use orange zest in the batter and glaze for a fresh citrus note that loves coffee. If espresso feels too bold, brew a strong dark roast and use that instead. It will be mellower but still lovely.
Gluten free? Use a good 1 to 1 gluten-free flour blend and add a tablespoon of milk if the batter looks thick. Dairy free? Go with a neutral oil instead of butter, and plant-based milk in the glaze. The loaf stays moist and the glaze sets just fine.
Want a less sweet loaf? Cut the sugar in the batter by 2 tablespoons and keep the glaze as is. The contrast tastes balanced and satisfying. You can also skip the glaze and just brush the warm loaf with coffee and a pinch of sugar. You’ll get shine and flavor without the extra sweetness.
And if you’re building a cozy dessert table, round out the coffee energy with something classic like this old-fashioned Swiss chocolate cake. The two together feel like a little bakery party at home.
Common Questions
Can I make the batter ahead?
You can prep the dry and wet ingredients separately the day before. Combine and bake when ready. I don’t recommend storing fully mixed batter overnight.
What kind of dates should I use?
Medjool dates are best because they’re soft and naturally sweet. Deglet Noor works too, just soak briefly if they’re dry.
How strong should the coffee be for the glaze?
Make it strong enough that you’d sip it slowly. A shot of espresso or very strong brewed coffee works great.
Can I skip the nuts?
Yes. The loaf will still be moist and rich. If you want texture without nuts, try small chunks of dried figs or a sprinkle of oats on top before baking.
How do I keep the loaf from sinking in the middle?
Make sure your leavening is fresh, don’t overmix, and bake until a tester comes out with a few crumbs. Let it cool in the pan for 10 minutes before moving it.
A sweet little send-off
If you’re craving a bake that hits that coffee shop note without leaving your kitchen, the Date Coffee Loaf Cake with Walnuts and Rich Espresso Glaze is it. You’ll get tender slices, a rich glaze, and warm walnut crunch in every bite. I love how reliable and simple it is, and I think you’ll keep it on repeat too. If you want to browse more spins on this flavor combo, check out the thoughtful take from Date Coffee Cake with Walnuts and Espresso Glaze – Creative … or this cozy version from Date Coffee Loaf Cake with Walnuts and Rich Espresso Glaze …. Now go preheat the oven and make your kitchen smell amazing. 
Date Coffee Loaf Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Line a loaf pan with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, adding the vanilla extract.
- In a separate bowl, mix the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with brewed coffee, mixing just until combined.
- Fold in the chopped dates and walnuts gently.
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let the loaf cool in the pan for 10 minutes before transferring to a wire rack.
- Combine powdered sugar, a tablespoon of coffee, and a pinch of salt to make the glaze.
- Once the loaf is cool for at least 20 minutes, pour the glaze over the top, allowing it to drip down the sides.
