Name: Coffee & Walnut Loaf with Creamy Coffee Icing
Prep time: 20 min
Cook time: 55 min
Yield: 8-10 people
Cuisine: New Zealand
Ingredients: 2 tbsp instant espresso powder; ⅓ cup freshly brewed espresso or very strong coffee; 150g caster sugar; 90ml The Good Oil extra virgin sunflower or rapeseed oil; 2 large eggs; 120g thick Greek yoghurt; 1 tsp vanilla extract; 180g plain flour; 2 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ tsp ground cinnamon; 90g walnuts, toasted and roughly chopped; 80g cream cheese, softened; 35g unsalted butter, softened; 170g icing sugar, sifted; 2 tsp instant espresso powder; 2 tsp boiling water; Pinch of salt; Toasted walnut halves; Finely chopped toasted walnuts

Difficulty

Easy

Serves

8-10 people

Cooking time

Prep 20 mins
Cooking 55 mins

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How to Make Coffee & Walnut Loaf with Creamy Coffee Icing

Rich coffee, toasted walnuts and a hint of cinnamon come together in this soft and delicious loaf, topped with a generous layer of creamy coffee cream cheese icing and crunchy toasted walnuts. With coffee running through both the loaf and icing, there’s plenty of flavour in every slice without it becoming overly sweet. Straightforward to make but impressive enough to bring out for afternoon tea or when friends and family are around, it’s particularly good served alongside a freshly brewed cup of coffee. The Good Oil extra virgin sunflower or rapeseed oil can be used in the loaf, helping create a beautifully soft result that keeps well for another slice the next day.

Ingredients (Loaf Cake)

2 tbsp instant espresso powder
⅓ cup freshly brewed espresso or very strong coffee
150g caster sugar
90ml The Good Oil extra virgin sunflower or rapeseed oil
2 large eggs
120g thick Greek yoghurt
1 tsp vanilla extract
180g plain flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
90g walnuts, toasted and roughly chopped

Ingredients (Creamy Coffee Icing)

80g cream cheese, softened
35g unsalted butter, softened
170g icing sugar, sifted
2 tsp instant espresso powder
2 tsp boiling water
Pinch of salt

Ingredients (To Decorate)

Toasted walnut halves
Finely chopped toasted walnuts

Method

Preheat the oven to 170°C bake. Grease and line a loaf tin (approx 23cm is ideal) with baking paper.
Spread the walnuts over a small baking tray and toast for 8 minutes. Set aside to cool, then roughly chop.
Combine the instant espresso powder with the freshly brewed espresso or strong coffee, stirring until the granules have completely dissolved. Set aside to cool.
In a large bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
In a separate bowl, whisk together the caster sugar, eggs, The Good Oil extra virgin sunflower or rapeseed oil, Greek yoghurt, vanilla and cooled coffee mixture until smooth.
Add the dry ingredients to the wet ingredients and gently fold together until just combined. Fold through the chopped walnuts.
Pour the batter into the prepared loaf tin and smooth the surface. Bake for 45-55 minutes, or until a skewer inserted into the centre comes out clean.
Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
To make the creamy coffee icing, dissolve the instant espresso powder in the boiling water and allow to cool slightly. Beat the cream cheese and butter together until smooth and creamy. Add the coffee mixture and beat until combined. Gradually add the icing sugar and salt, beating until smooth and fluffy.
Spread the icing generously over the completely cooled loaf and decorate with toasted walnut halves and finely chopped toasted walnuts.

The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil cold pressed without chemicals, offering a healthy, versatile choice – perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings natural sunflower taste without overpowering your dish.

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