Coffee and pecan loaf

Coffee and Pecan Loaf


A moist and nutty Coffee and Pecan Loaf that will go very nicely with a mid-morning or mid-afternoon caffeine fix.

  • 2 hrs
  • Makes 1 loaf
  • Intermediate


  • 250g soft butter
  • 250ml (1 cup) soft brown sugar
  • 4 eggs
  • 125ml (½ cup) buttermilk
  • 375ml (1½ cups) cake flour
  • 5ml (1t) baking powder
  • 5ml (1t) ground mixed spice
  • pinch of salt
  • 60ml (¼ cup) instant coffee granules
  • 250ml (1 cup) pecan nuts, lightly toasted and chopped


  • 310ml (1¼ cups) espresso coffee
  • 250ml (1 cup) soft brown sugar
  • 80ml (1/3 cup) brandy (optional)
  • double thick cream, to serve


  1. Preheat oven to 160°C. Line a loaf tin with baking paper, leaving a 1cm overhang.
  2. Cream the butter and sugar well, then add the eggs, singly, beating well after each addition. Mix in the buttermilk. Sift over the flour, baking powder, spice and salt, then fold in with the coffee granules and nuts. Spoon into the prepared tin. Bake for about 1¼-1½ hours until a testing needle comes out clean.
  3. For the coffee syrup, heat the coffee and sugar in a pan over medium heat, stirring until the sugar has dissolved. Bring to the boil for 5 minutes. Remove from the heat and mix in the brandy. Pour the syrup slowly over the loaf, as soon as it comes out the oven. Cool in the tin.
  4. Carefully remove the loaf from the pan, using the baking paper overhang. Serve with double thick cream.

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