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Espresso Date Walnut Loaf Cake

A rich and fragrant loaf cake that combines the delightful flavors of espresso, caramelized dates, and crunchy walnuts, making it a perfect treat for any coffee lover.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar Can be swapped with white sugar and molasses
  • 2 pieces eggs Can be replaced with 1/4 cup applesauce for vegan option
  • 1/2 cup brewed espresso, cooled Can be substituted with strong brewed coffee or hot water
  • 1 teaspoon vanilla extract
Add-Ins
  • 1 cup pitted dates, chopped Chop into small chunks for even distribution
  • 1/2 cup walnuts, chopped Alternative nuts can be used

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, mix together the flour, baking soda, and salt.
  3. In another bowl, cream the softened butter with granulated and brown sugars until light and fluffy.
Mixing
  1. Beat in the eggs one at a time, then add the cooled espresso and vanilla extract.
  2. Gradually mix the dry ingredients into the wet mixture until just combined.
  3. Fold in the chopped dates and walnuts.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow cooling in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

This loaf keeps well for about 5 days at room temperature, loosely covered. For longer storage, refrigerate for up to a week or freeze in an airtight container for up to three months. To reheat, use an oven or microwave.