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Date Coffee Loaf Cake with Walnuts and Rich Espresso Glaze

This Date Coffee Loaf Cake features a tender crumb with caramelized dates and chopped walnuts, topped with a glossy espresso glaze for a perfect coffeehouse treat.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Loaf
  • 1.5 cups dates, pitted and chopped Use soft, fresh dates for best results.
  • 1 cup hot brewed coffee Freshly brewed, hot but not boiling coffee.
  • 1.75 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.5 cups unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.75 cups chopped walnuts Chop to similar sizes for balanced bites.
For the Glaze
  • 1 cup powdered sugar Sifted for a smoother glaze.
  • 2 tablespoons rich espresso Can use more or less for desired thickness.
  • 1 tablespoon butter or cream (optional) Use for added richness in glaze.

Method
 

Preparation
  1. Soak the chopped dates in hot coffee for 15 minutes.
  2. Preheat oven to 350°F and prepare a loaf pan (lightly buttered and floured, or lined with parchment).
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. In a large bowl, cream the softened butter and sugar until light and fluffy — about 2–3 minutes.
  5. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  6. Stir the soaked date-and-coffee mixture into the butter-egg mixture.
  7. Fold in the dry ingredients gently, then fold in the chopped walnuts until just combined.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 50–55 minutes, until the center is set and a toothpick comes out mostly clean.
  10. Cool completely.
  11. Whisk glaze ingredients until smooth and drizzle over the cooled loaf.

Notes

Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 7 days. To freeze, wrap well and store for up to 3 months.