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Date Coffee Loaf Cake

A cozy loaf cake infused with rich coffee flavor, sweet dates, and crunchy walnuts, topped with a glossy espresso glaze.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

For the loaf
  • 1 cup chopped Medjool dates Soaked if dry for extra moisture.
  • 1 cup chopped walnuts Toast for deeper flavor.
  • 1/2 cup granulated sugar Can reduce for less sweetness.
  • 1/2 cup unsalted butter Room temperature.
  • 2 large eggs Room temperature.
  • 1 cup all-purpose flour Use gluten-free blend if necessary.
  • 1 tsp baking soda Ensure it’s fresh.
  • 1 tsp vanilla extract Adds flavor.
  • 1/2 tsp salt Enhances flavor.
  • 1 cup strong brewed coffee or espresso For rich flavor in the glaze.
For the espresso glaze
  • 1 cup powdered sugar Adjust for thickness.
  • 1 tbsp strong brewed coffee Add until glaze is pourable.
  • 1 pinch salt Enhances flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Line a loaf pan with parchment paper.
  3. In a large bowl, cream together the butter and sugar until light and fluffy.
  4. Beat in the eggs, one at a time, adding the vanilla extract.
  5. In a separate bowl, mix the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with brewed coffee, mixing just until combined.
  7. Fold in the chopped dates and walnuts gently.
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  3. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack.
Glazing
  1. Combine powdered sugar, a tablespoon of coffee, and a pinch of salt to make the glaze.
  2. Once the loaf is cool for at least 20 minutes, pour the glaze over the top, allowing it to drip down the sides.

Notes

For best flavor, let the loaf sit for a day. Store wrapped at room temperature for up to 3 days, or refrigerate for a week.