Espresso Loaf with Icing
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If coffee and cake had a love story, this would be it. Deep espresso flavor, a soft, buttery crumb, and that glossy icing on top that sets just enough to give you that perfect bite.
This loaf is rich without being heavy, with layers of flavor from the espresso, warm vanilla, and nutty browned butter that makes everything feel a little more special. The yogurt keeps it tender, the crumb stays soft, and the aroma while it bakes? Basically your kitchen turning into your favorite coffee shop.
And then comes the icing. Sweet, smooth, with just the right hit of espresso—it melts slightly into the loaf and sets into that delicate, crackly finish that makes each slice feel like a treat.
Note: if you don’t have easy access to espresso powder, you can finely grind your coffee, but we strongly suggest that you mix it with warm milk, and strain in before using.
All around, it’s a perfect loaf to serve with your morning coffee or afternoon coffee.
Kitty
Espresso Loaf with Icing
Yields 1 loaf, about 8 servings
Ingredients, for the Loaf:
1 ¾ cups (228 g.) all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (113g) unsalted butter, melted
¾ cup (150g) white granulated sugar
2 large eggs, room temp
1 tsp vanilla extract
½ cup milk, warm
4 tsp espresso powder
½ cup yogurt
Ingredients, for the
Espresso Icing:
¾ cup powdered sugar
1 tsp vanilla extract
1 tsp espresso powder
2 tsp milk (more if needed)
Directions:
- Bring your two eggs to room temperature by placing them in a glass of warm water for 10 minutes. Melt and brown the butter and set aside.
- Preheat your oven to 350°F and prepare an 8.5 x 4.5″ loaf pan by lining the bottom and the two long sides with a single piece of parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- Warm the milk and stir/whisk in the espresso powder.
- In a large bowl, using a hand mixer or stand mixer, beat together the sugar, eggs, and vanilla. While beating, slowly pour in the melted butter. While it mixes, strain the milk from Step 4 and add it to the batter. Beat in the yogurt until just combined.
- Add the dry ingredients to the liquid ingredients and beat until just combined.
- Pour the batter into your prepared loaf pan. Use a butter knife, chopstick, or other utensil to draw a line down the middle of the loaf.
- Bake at 350°F for 45-50 minutes, or until a toothpick inserted into the loaf comes out with a few crumbs. Allow the loaf to cool in the pan, on top of a cooling rack, for 10 minutes before using the parchment paper to pull the loaf up and out of the pan. Allow the loaf to cool completely on the cooling rack before icing.
- Once the loaf is totally cool, you can make the icing. In a small saucepan, add the powdered sugar, vanilla extract, espresso powder, and milk. Whisk together until combined — it will be very thick.
- Heat the icing, stirring constantly, until just warm. The icing will thin while warming. Immediately pour the icing over the top of the loaf, moving quickly as it will begin to set within seconds. It’s okay if it isn’t “pretty”.
- Allow the icing to totally set before slicing and enjoying. I like to warm my slice up and add a bit of plant-based butter — the best way to eat it!
- Store leftovers in an airtight container at room temperature.
Have you made this recipe?
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