Moist Freezable Coffee Loaf

AuthorThe Batch Lady

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Standard batch serves 4

Yields1 Serving
 ¾ cup softened butter
 1 cup sugar
 1 ¾ cups plain flour
 1 teaspoon baking powder
 ½ teaspoon salt
 3 eggs
 4 teaspoons coffee granules dissolved in 1 tablespoon of hot water
 ¾ cup milk
1

Method

Cream the softened butter and sugar together.

Add in ½ the flour, the salt and the baking powder and half the eggs and mix together.

Next add the remaining eggs and flour along with the milk and dissolved coffee.

Mix until fully combined.

Line a 2lb loaf tin and add the mixture to it.

Bake for approximately 1hr and 10 min at 170°C. Ovens vary so best to check this with a cake skewer to check it's cooked through.

2

Ready for the Freezer

Allow to cool before carefully slicing and freezing. I slice this loaf but keep the loaf together so that it does not suffer freezer burn. You can even add small slice sized pieces of baking parchment in between each slice, so they are easily removed if you want individual portions.

3

Ready to Eat

Simply remove the slices you want; these should defrost in 30 minutes at room temperature.

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

 ¾ cup softened butter
 1 cup sugar
 1 ¾ cups plain flour
 1 teaspoon baking powder
 ½ teaspoon salt
 3 eggs
 4 teaspoons coffee granules dissolved in 1 tablespoon of hot water
 ¾ cup milk

Directions

1

Method

Cream the softened butter and sugar together.

Add in ½ the flour, the salt and the baking powder and half the eggs and mix together.

Next add the remaining eggs and flour along with the milk and dissolved coffee.

Mix until fully combined.

Line a 2lb loaf tin and add the mixture to it.

Bake for approximately 1hr and 10 min at 170°C. Ovens vary so best to check this with a cake skewer to check it's cooked through.

2

Ready for the Freezer

Allow to cool before carefully slicing and freezing. I slice this loaf but keep the loaf together so that it does not suffer freezer burn. You can even add small slice sized pieces of baking parchment in between each slice, so they are easily removed if you want individual portions.

3

Ready to Eat

Simply remove the slices you want; these should defrost in 30 minutes at room temperature.

Moist Freezable Coffee Loaf

4 Comments

  1. when I click on the print option there is a button at the top marked nutrition but clicking on it does nothing to the recipe.

    1. Hi Helen
      Thanks for commenting – my recipes don’t have the nutritional values currently but it’s something that’s coming to my upgraded website soon. I hope you enjoy the coffee loaf!

    1. Hi Tracey, it’s brilliant you’re giving this a go if you haven’t done much before. Generally granulated sugar or caster sugar are used for baking but you can use any other – brown sugars tend to give a richer flavour. The cups are the easiest way to cook as it saves you weighing out ingredients and all my recipes are based on them to save time. Cups are a standard measure and if you want to get a set they’re available on Amazon directly or you can link to them through my ‘shop’ page on this website.
      Have a look out for my video on using cups, coming out later this week! Good luck with it.

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