This post may contain affiliate links. Please read our disclosure policy.
Latte Bread will fill your home with the most beautiful aroma. It’s moist and dense with a subtle espresso flavor that latte lovers can’t get enough of! This no-yeast bread (which can also be called Espresso Bread) is made with just a few staple ingredients and espresso powder, in just a few minutes!
Since you all love my bread recipes so much and it seems our friends and family do too when I gift loaves for the holidays, I thought I’d mix up a few new bread recipes for you this holiday season!
This bread is particularly beautiful. Latte Bread is based on my Sweet Bread Recipe. Integrating espresso powder not only gives it incredible flavor, but the prettiest hue – perfect for gifting.
Breads are a delicious treat for breakfast or brunch but can also be enjoyed for dessert! Like my other bread recipes, it’s moist and dense with a subtle espresso flavor. It can be enjoyed on it’s own, with a little slather of butter or even with a touch of sweet icing slightly warmed to brush on.
Any which way you slice it – coffee and latte lovers will love this easy Latte Bread! Believe me, I ate a latte of this bread. I couldn’t resist.
No yeast Latte Bread is so easy to make and with the exception of espresso powder, is made with staple ingredients including sugar, flour, baking powder, salt, eggs, milk, and oil.
It comes together in just a few minutes – simply combine wet ingredients, integrate dry, pour into loaf pans and bake! Wrapping them is even easier.
Table of Contents
Espresso Bread Ingredients
- Sugar
- Flour
- Baking Powder
- Salt
- Espresso Powder – I use this espresso powder because it blends so seamlessly into recipes, but if you’re in a pinch with something easy to find in your grocery store, this espresso powder will do, too!
- Eggs
- Milk – Whatever you have on hand, skim, Vitamin D, even Almond Milk
- Vegetable Oil – Can substitute melted butter or canola oil, if needed.
Variations
- Nuts – Walnuts, pecans, almonds
- Chocolate Chips – Semi-sweet, milk or dark chocolate
- Chocolate Covered Coffee Beans
- Glaze
How to Make Sweet Bread
- Combine dry ingredients.
- In a separate mixing bowl, combine wet ingredients.
- Incorporate dry mixture into wet mixture until just combined and pour into greased loaf pans.
- Sprinkle sugar on top to make your Sweet Bread glisten and bake! It’s SO easy!
Variations
- Don’t want 6 miniature loaves? You can also make this in 2 – 1 pound loaf pans or cut the recipe in half for just 1 loaf pan and bake 50 minutes or until it passes the toothpick test.
- If you prefer to make them into muffins, just grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
- This bread is amazing on it’s own, but you can also cover it (or drizzle if you show any restraint) with Glaze or Cream Cheese Glaze!
- Swirl in nuts
Tips
Store
- Room Temperature – Store quick bread in a sealed plastic bag or covered in saran wrap at room temperature for up to 5 days.
- Freeze – To freeze loaves, wrap them tightly in heavy foil, saran wrap or place them in freezer bags (I like to do at least 2 to prevent freezer odors from seeping in), and freeze for up to 3 months. Bring to room temperature to serve.
How to Gift Wrap Bread
Miniature loaf pans (as shown) work beautifully for an easy, beautiful, housewarming gift, hostess gift and last minute Christmas gifts for teachers, neighbors and friends and you can even keep one for yourself!
I use a simple ribbon or cellophane bag for effortless gifting. I purchase these little loaf pans at Michael’s, but you can also purchase beautiful disposable kraft paper loaf pans here.
I have created free printable gift tags for subscribers that say “Wishing you a sweet Christmas”, “Sending you a latte love” and “Wishing you a latte joy”. You can get them here!
If you love this recipe as much as I do, please write a five star review and help me share on Facebook and Pinterest!
Did you make this? Rate the recipe and tag me on social @julieblanner!
Latte Bread
Latte Bread will fill your home with the most beautiful aroma. It’s moist and dense with a subtle espresso flavor that latte lovers can’t get enough of! This no-yeast bread (which can also be called Espresso Bread) is made with just a few staple ingredients and espresso powder, in just a few minutes!
Yield
Ingredients
- 2 cup white granulated sugar
- 4 cup all purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 3 tablespoons espresso powder
- 2 eggs
- 2 cup milk
- 2/3 cup vegetable oil
Instructions
- Grease 6 mini loaf pans and preheat oven to 350 degrees.
- Combine sugar, flour, baking powder, salt and espresso powder.
- Beat eggs, milk and oil.
- Gradually add dry mixture to wet until just moist.
- Pour batter into pans an inch below to compensate for rise. Optional: sprinkle sugar on top.
- Bake 40 minutes.
Tips
Substitutions
- Espresso Powder – I use this espresso powder because it blends so seamlessly into recipes, but if you’re in a pinch with something easy to find in your grocery store, this espresso powder will do, too!
- Milk – Whatever you have on hand, skim, Vitamin D, even Almond Milk
- Vegetable Oil – Can substitute melted butter or canola oil, if needed.
Variations
- Large Loaves – You can also make this in 2 – 1 pound loaf pans or cut the recipe in half for just 1 loaf pan and bake 50 minutes or until it passes the toothpick test.
- Muffins – If you prefer to make them into muffins, just grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
- Glaze – This bread is amazing on it’s own, but you can also cover it (or drizzle if you show any restraint) with Glaze or Cream Cheese Glaze!
- Nuts – Walnuts, pecans, almonds
- Chocolate Chips – Semi-sweet, milk or dark chocolate
- Chocolate Covered Coffee Beans
- Room Temperature – Store quick bread in a sealed plastic bag or covered in saran wrap at room temperature for up to 5 days.
- Freeze – To freeze loaves, wrap them tightly in heavy foil, saran wrap or place them in freezer bags (I like to do at least 2 to prevent freezer odors from seeping in), and freeze for up to 3 months. Bring to room temperature to serve.
Nutrition Information
Calories: 105kcal (5%), Carbohydrates: 17g (6%), Protein: 2g (4%), Fat: 3g (5%), Saturated Fat: 3g (15%), Cholesterol: 7mg (2%), Sodium: 56mg (2%), Potassium: 90mg (3%), Fiber: 1g (4%), Sugar: 9g (10%), Vitamin A: 29IU (1%), Calcium: 37mg (4%), Iron: 1mg (6%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Mary-Jane says
I made this today and my family loved it. I cut the recipe in half and baked it in one metal loaf pan. At 39 minutes it passed the toothpick test. ( I checked in several places.). However, a few minutes later it sunk in the middle and was slightly gooey but still okay. I double checked the ingredients and they were all correct. I did add 1 cup of chocolate chips. Do you know what would have caused the middle to sink? Could it be too many chocolate chips?
Julie Blanner says
Unfortunately that is a result of underbaking…try 50 minutes. I’m not sure why the toothpick came out dry but it wasn’t done. I’m glad you were still able to enjoy it!
Editha G. Babas says
This recipe is delicious! I really love it. I will definitely bake this again.
Julie Blanner says
Thank you! Glad you enjoyed it! I have a variety of quick bread recipes you can try!
Hannah says
Yum! Quick and delicious. I used half whole wheat flour, 4T of instant coffee granules (instead of 3T espresso powder). This recipe seems super versatile… could add walnuts, mini choc chips, chia, coconut, etc. Will be making again for sure!
Julie Blanner says
It is! So glad you enjoyed it!
Angela says
I cut the recipe in half and use a medium loaf pan. Any hints on how to adjust the time and tell when it is ready? I keep burning the sides with a really wet middle.
Anonymous says
Put the bread in on a lower rack. The top of the oven is the hottest. Put it in the middle or lower. If you still have trouble, I would try lowering the oven temp and keeping it in for longer.
Colleen says
Julie…where might I find this recipe? I can’t seem to see where to find it on this page??
Julie Blanner says
I’m so sorry, I’m not sure what happened to the recipe card but it’s there now. Thanks for letting me know!