Date Coffee Loaf Cake with Walnuts and Rich Espresso Glaze

I’m excited to share this Date Coffee Loaf Cake with Walnuts and Espresso Glaze—moist, nutty, and coffee-kissed, it’s one of my favorite cozy bakes.

Why You’ll Love This Recipe

I adore this loaf because it’s packed with espresso-soaked dates and toasted walnuts, making it incredibly moist and flavorful. The rich glaze on top adds that perfect coffee kick, and I love how versatile it is—perfect for breakfast, an afternoon treat, or a dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Date Coffee Cake

• 2½ cups chopped dates

• 1½ cups hot coffee or espresso

• 1½ teaspoons baking soda

• 1¾ cups all-purpose flour

• 1 teaspoon cinnamon

• ⅛ teaspoon nutmeg

• ¼ teaspoon salt

• ½ cup butter

• ¾ cup brown sugar

• ½ cup granulated sugar

• 1 large egg

• 1 tablespoon vanilla

• 1 cup toasted, coarsely chopped walnuts

For the Espresso Glaze

• 2 tablespoons hot water

• ½ teaspoon instant espresso

• 2 cups powdered sugar

• 3 tablespoons melted butter

• 1 teaspoon vanilla

• Optional: ½ cup toasted, chopped walnuts for topping

Directions

1. Preheat the oven to 350°F. Line and grease a 9×5-inch loaf pan with parchment.

2. Combine chopped dates, hot coffee, and baking soda in a bowl; set aside to soak.

3. Whisk flour, cinnamon, nutmeg, and salt together.

4. Cream butter with brown and granulated sugars.

5. Beat in egg and vanilla.

6. Strain date mixture, reserving liquid. Add reserved liquid and flour mixture alternately to the creamed mixture, ending with the liquid. Mix until smooth, then fold in the dates and walnuts.

7. Pour batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick comes out clean. Cool in the pan for 20 minutes, then remove and cool completely on a wire rack.

8. For the glaze: stir espresso into hot water. Whisk together powdered sugar, melted butter, vanilla, and espresso mixture. Add more hot water if needed to thin.

9. Drizzle glaze over cooled loaf, sprinkle walnuts on top, and let it set before slicing.

Servings and Timing

This recipe yields 10 generous slices.

• Prep time: ~15 minutes

• Bake time: 55–65 minutes

• Cooling/glazing time: ~30 minutes

• Total time about 1 hour 45 minutes

Variations

• Replace walnuts with pecans or hazelnuts.

• Swap brown sugar for coconut sugar, or reduce granulated sugar.

• Fold in chocolate chips for a sweeter twist.

• Make it vegan by using plant-based butter, flax egg, and nondairy milk.

Storage/Reheating

I store this loaf in an airtight container at room temperature for up to 4 days, or in the fridge for a week. To reheat, I gently microwave slices for about 15 – 20 seconds to restore that fresh-out-of-the-oven warmth.

FAQs

How can I tell when the loaf is done baking?

I use a toothpick inserted into the center—it should come out clean or with a few moist crumbs.

Can I bake this in mini loaf pans?

Yes—I haven’t tried it yet, but others suggest testing at around 20 minutes and adjusting baking time as needed.

Can I reduce the sweetness?

Absolutely. I sometimes cut the granulated sugar, or use dark brown sugar for a deeper flavor as noted by reviewers.

Will it still taste good the next day?

Yes! The flavors deepen overnight, and it’s often even better the second day.

How should I store leftover slices?

I place them in an airtight container at room temperature, or refrigerate. They freeze well—just wrap in plastic and foil, and thaw at room temperature before enjoying.

Conclusion

I find this cake perfect for a leisurely morning or a thoughtful gift. With its espresso-soaked dates, crisp nuts, and glossy glaze, it delivers a warm, comforting experience every time. I hope you enjoy baking and savoring it as much as I do.

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