Espresso Loaf with Warm Espresso Icing

Ingredients

• 1.5 cup all-purpose flour
• 1.5 tsp baking powder
• 0.5 tsp salt
• 0.75 cup granulated sugar
• 1 tbsp espresso powder (divided (for loaf and icing))
• 0.5 cup unsalted butter (melted and cooled)
• 1 large egg (room temperature)
• 0.5 cup whole milk (room temperature)
• 1 tsp vanilla extract
• 1 cup powdered sugar (for the icing)
• 1 tbsp hot water (to dissolve espresso powder for icing)

Steps

1. 1

   Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.

2. 2

   In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

3. 3

   In a separate large bowl, whisk together the granulated sugar and 2 teaspoons of the espresso powder.

4. 4

   Add the melted and cooled butter, egg, milk, and vanilla extract to the sugar mixture. Whisk until well combined and smooth.

5. 5

   Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix.

6. 6

   Pour the batter into the prepared loaf pan and smooth the top.

7. 7

   Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

8. 8

   Allow the loaf to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

9. 9

   To make the icing, whisk together the powdered sugar, the remaining 1 teaspoon of espresso powder dissolved in 1 tablespoon of hot water, and an extra splash of milk if needed to reach a pourable consistency.

10. 10

    Pour the warm espresso icing over the cooled loaf, letting it drip down the sides. Allow the icing to set before slicing.

Notes

For the best flavor, use a high-quality espresso powder rather than instant coffee granules. Ensure your dairy and eggs are at room temperature to prevent the melted butter from seizing.

Nutrition per serving

• baking
• dessert
• breakfast
• espresso
• coffee
• loaf cake
• quick bread