Coffee Walnut Yogurt Loaf (Print version)
Coffee gives this walnut loaf a gentle roasted flavor, while yogurt keeps its crumb tender.
# Ingredients:
Ingredients
01 -
220 g plain flour
02 -
2 tsp baking powder
03 -
¼ tsp salt
04 -
120 g softened butter
05 -
150 g sugar
06 -
3 large eggs
07 -
100 g plain yogurt
08 -
30 ml strong coffee, cooled
09 -
80 g chopped walnuts
# Instructions:
01 -
Heat the oven to 175°C / 350°F. Line a 23 × 13 cm loaf pan with parchment. Make the coffee and cool it completely before measuring.
02 -
Whisk flour, baking powder and salt together. In another bowl beat butter and sugar until pale and fluffy, about three minutes.
03 -
Beat in eggs one at a time. Stir yogurt and cooled coffee together.
04 -
Fold half the flour mixture into the butter mixture, then the yogurt mixture, then the remaining flour. Fold in walnuts just until distributed.
05 -
Scrape into the pan and level. Bake for 50–55 minutes until a skewer inserted in the center comes out clean. Loosely cover with foil near the end if the top browns too quickly.
06 -
Cool in the pan for 15 minutes, then lift onto a rack and cool for at least 30 minutes more before slicing.
07 -
Store fully cooled loaf in an airtight container for up to two days at cool room temperature, or refrigerate for up to four days. Freeze individual slices for longer storage.
# Good to know:
01 -
Includes 45 minutes resting or cooling time.