top of page


Updated: May 29

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.



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)


• 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

2,648 views0 comments

Recent Posts

See All


bottom of page