This coffee loaf is moist, aromatic and, what’s more, super easy to make. If you
don’t have time to ice it, then don’t worry – it’s delicious with or without the icing.
Ingredients:
Loaf
125g (4.4oz) butter
1 cup brown sugar
1 tbsp instant coffee powder
¾ cup milk
1 egg, lightly beaten
1½ cups self-raising flour
Icing (optional)
3 tsp instant coffee powder
1-2 tbsp boiling water
1 tsp butter
1 cup icing sugar
1/2 cup chopped walnuts or pecans (optional)
Method:
• Preheat oven to 180°C (350°F) and grease and line a loaf tin.
• Place the butter, sugar, coffee and milk in a large pot and bring to a boil over a medium heat.
• Remove from the heat and allow to cool.
• Add the egg and stir until well combined.
• Sift the flour into the mixture and mix until just combined.
• Pour the batter into the prepared tin and bake for 35–40 minutes or until a
skewer inserted into the centre comes out clean.
• Cool in the pan, then remove and store in an airtight container.
• To make the icing, dissolve the coffee in 1 tbsp of boiling water. Add the butter, and stir until melted. Add the icing sugar and beat to a smooth consistency, adding a little extra boiling water as required. Spread evenly over the loaf.
• Sprinkle the soft icing with the chopped walnuts or pecans if you wish.
Serves: 8
Prep Time: 10 minutes, plus cooling time (approx. 30 minutes)
Cooking Time: 35–40 minutes
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