1950s Style Coffee Loaf
100%
1
By Deborah Kent
1950s Style Coffee Loaf
7 steps
Prep:10minCook:1h
Updated at: Thu, 22 Jan 2026 01:19:52 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
Moderate
Glycemic Load
46
High
Nutrition per serving
Calories411.5 kcal (21%)
Total Fat13.9 g (20%)
Carbs66.3 g (25%)
Sugars41.9 g (47%)
Protein6 g (12%)
Sodium246.5 mg (12%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 stickbutter
softened, or shortening
1 cupgranulated sugar
2eggs
large
coffee
strong brewed, or 3 tsp instant coffee with 3 tsp of water
1 cupmilk
or sour cream for extra moisture
1 teaspoonvanilla extract
2 cupsall-purpose flour
1 ½ tspbaking powder
½ tspbaking soda
¼ tspsalt
½ cupwalnuts
Optional, chopped, or pecans
Glaze (optional)
Instructions
Step 1
Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
Step 2
Cream: Cream together the softened butter and sugar in a large bowl until light and fluffy.
Step 3
Wet Ingredients: Beat in the eggs, cooled coffee, milk (or sour cream), and vanilla extract.
Step 4
Dry Ingredients: Sift together the flour, baking powder, baking soda, and salt in a separate bowl.
Step 5
Combine: Gradually add the dry ingredients to the wet ingredients, mixing until combined but not overmixed. Fold in nuts if desired.
Step 6
Bake: Pour into the prepared pan and bake for 50-60 minutes, or until a toothpick comes out clean.
Step 7
Cool & Glaze: Cool in the pan for 10 minutes, then on a wire rack. Whisk glaze ingredients and drizzle over cooled cake.
Notes
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