Coffee and walnut have always been one of my favorite flavor combinations. I remember the first time I tasted a Coffee and Walnut Loaf at a small café tucked away on a rainy afternoon. It was comforting, rich, and just the right amount of sweet. Ever since then, I have been on a mission to recreate that same magic at home. That journey led me to Mary Berry’s Coffee and Walnut Loaf recipe, and I have never looked back.
Mary Berry’s version captures everything I love about this classic treat. The sponge is soft and moist, infused with a beautiful coffee flavor that isn’t overpowering but lingers delightfully. The crunch of walnuts adds a wonderful texture that contrasts perfectly with the tender crumb. It’s one of those recipes that feels like a warm hug, and every time I bake it, I find myself sneaking a slice with my afternoon tea.
In this post, I’m going to walk you through how I make Mary Berry’s Coffee and Walnut Loaf, share some tips I have learned along the way, and even suggest a few variations to suit different moods and occasions. If you’re a fan of rich, nutty cakes that pair beautifully with a cup of coffee, this is a recipe you will cherish as much as I do. Let’s get baking and fill the kitchen with that irresistible aroma of coffee and cake.
What is Mary Berry Coffee And Walnut Loaf?
Mary Berry’s Coffee and Walnut Loaf is a classic British tea-time cake made with a light coffee-flavored sponge and studded with crunchy walnuts. It is typically baked in a loaf tin and sometimes finished with a simple coffee-flavored icing on top. The cake strikes a beautiful balance between sweet and nutty flavors, making it a beloved favorite for generations.
Why you should try this recipe
You should try this recipe because it is incredibly satisfying without being overly sweet. The cake has a soft, moist texture and a deep, mellow coffee flavor that pairs perfectly with the crunchy walnuts. It is easy to make, requires basic ingredients, and is a fantastic treat for both casual coffee breaks and special gatherings. Plus, it keeps well, so you can enjoy it over a few days.
Ingredients needed to make Mary Berry Coffee And Walnut Loaf
For the loaf:
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100g softened butter
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100g caster sugar
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2 large eggs
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100g self-raising flour
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1 teaspoon baking powder
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50g chopped walnuts
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1 tablespoon instant coffee granules dissolved in 1 tablespoon hot water
For the icing (optional):
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50g softened butter
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100g icing sugar
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1 tablespoon instant coffee granules dissolved in 1 tablespoon hot water
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Walnut halves for decoration
Instruction to make Mary Berry Coffee And Walnut Loaf
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Preheat your oven to 180°C (350°F) and grease and line a loaf tin.
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In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy.
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Beat in the eggs one at a time, mixing well after each addition.
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Sift the self-raising flour and baking powder into the bowl and gently fold them into the mixture.
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Stir in the dissolved coffee and chopped walnuts, making sure everything is evenly combined.
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Spoon the mixture into the prepared loaf tin and level the top.
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Bake in the preheated oven for about 25 to 30 minutes, or until a skewer inserted into the center comes out clean.
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Allow the loaf to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
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For the icing, beat the softened butter and icing sugar together until smooth, then add the dissolved coffee and mix until combined.
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Spread the icing over the cooled loaf and decorate with walnut halves if desired.
Mary Berry Coffee And Walnut Loaf
Ingredients
For the loaf:
- 100 g softened butter
- 100 g caster sugar
- 2 large eggs
- 100 g self-raising flour
- 1 teaspoon baking powder
- 50 g chopped walnuts
- 1 tablespoon instant coffee granules dissolved in 1 tablespoon hot water
For the icing:
- 50 g softened butter
- 100 g icing sugar
- 1 tablespoon instant coffee granules dissolved in 1 tablespoon hot water
- Walnut halves for decoration
Instructions
- Preheat your oven to 180°C (350°F) and grease and line a loaf tin.
- In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Sift the self-raising flour and baking powder into the bowl and gently fold them into the mixture.
- Stir in the dissolved coffee and chopped walnuts, making sure everything is evenly combined.
- Spoon the mixture into the prepared loaf tin and level the top.
- Bake in the preheated oven for about 25 to 30 minutes, or until a skewer inserted into the center comes out clean.
- Allow the loaf to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
- For the icing, beat the softened butter and icing sugar together until smooth, then add the dissolved coffee and mix until combined.
- Spread the icing over the cooled loaf and decorate with walnut halves if desired.
Notes
- One tip I swear by is to use freshly brewed strong coffee rather than instant granules directly in the batter for a deeper flavor.
- Also, lightly toasting the walnuts before adding them to the batter brings out their nutty richness.
- Make sure not to overmix the batter to keep the loaf light and tender.
Nutritional Value
Per slice (approximate, based on 10 slices):Calories: 260 kcal
Fat: 15 g
Saturated Fat: 7 g
Carbohydrates: 27 g
Sugar: 18 g
Protein: 4 g
Fiber: 1 g
Sodium: 180 mg
What goes well with Mary Berry Coffee And Walnut Loaf
This loaf pairs beautifully with a hot cup of coffee or tea. I also love serving it with a dollop of whipped cream or a drizzle of light custard when I want to make it feel a bit more indulgent. It is equally lovely with a scoop of vanilla ice cream if you are in the mood for a treat.
My tips to make the best Mary Berry Coffee And Walnut Loaf
One tip I swear by is to use freshly brewed strong coffee rather than instant granules directly in the batter for a deeper flavor. Also, lightly toasting the walnuts before adding them to the batter brings out their nutty richness. Make sure not to overmix the batter to keep the loaf light and tender.
Easy variations of Mary Berry Coffee And Walnut Loaf
Sometimes I like to add a handful of dark chocolate chips along with the walnuts for a mocha twist. You can also swap the walnuts for pecans if you prefer a slightly sweeter nut. If you want a lighter version, you can skip the icing and simply dust the top with icing sugar before serving.
Best way to store Mary Berry Coffee And Walnut Loaf
I usually wrap the cooled loaf tightly in cling film or store it in an airtight container. It stays fresh at room temperature for up to 3 days. If I want to keep it longer, I freeze slices individually and thaw them as needed, which works beautifully without losing any of that lovely moistness.
Nutritional Value
Per slice (approximate, based on 10 slices):
Calories: 260 kcal
Fat: 15 g
Saturated Fat: 7 g
Carbohydrates: 27 g
Sugar: 18 g
Protein: 4 g
Fiber: 1 g
Sodium: 180 mg
FAQs
Can I make this loaf without nuts?
Yes, you can leave out the walnuts if you prefer, but they do add a wonderful texture.
Can I use regular flour instead of self-raising flour?
Yes, just add 1 ½ teaspoons of baking powder per cup of all-purpose flour.
Can I freeze the iced loaf?
It’s better to freeze the loaf without icing and add the icing after thawing.
Can I use decaffeinated coffee?
Absolutely. Decaffeinated coffee works just as well for flavor without the caffeine.
Is this loaf very sweet?
It is pleasantly sweet but not overly so, making it perfect for tea-time.
Conclusion
Baking Mary Berry’s Coffee and Walnut Loaf always brings back a flood of happy memories for me. There’s something so comforting about the smell of coffee and cake filling the kitchen, and slicing into that soft, nutty loaf is like unwrapping a small, delicious gift. Every time I share it with friends or family, it reminds me of why I love baking so much. It is the simple, heartfelt recipes like this that make the best memories.
This loaf has become a staple in my baking repertoire because it ticks all the right boxes: easy to make, full of flavor, and perfect for just about any occasion. Whether I am enjoying it on a quiet afternoon with a book or bringing it along to a gathering, it always feels like the perfect treat. I hope you’ll enjoy making and savoring it as much as I do. It is a little piece of comfort that’s simply too good not to share.
