Wake up your taste buds with a loaf of Latte Bread! It’s moist, dense and delicious packed with espresso flavor that latte lovers can’t get enough of!
Espresso bread is made in express – it takes just a few minutes, staple ingredients and espresso powder to mix up this delicious bread! Baking bread is therapeutic in so many ways – I love sharing loaves with family and friends and mixing up a quick loaf of moist loaf is simply gratifying…especially when you take the first bite! Depending on my mood, I enjoy a warm slice plain, slather with butter, or take it over the top with glaze for a sweet treat!
Any way you slice it – you will love this a latte. Over the past 14 years, I have tested and perfected more than 35 bread recipes and this one, just hits different. It looks and feels special, despite being deceivingly easy to make with staple ingredients and espresso powder.
★★★★★
5 STAR REVIEW
“This bread is wonderful it fills the entire house with the scent of espresso and eaten while it’s warm with butter and it just melts into the bread.”
— KAREN —
Ingredients and Substitutions
- Sugar – White granulated sugar
- Flour – All Purpose flour, bleached or unbleached.
- Baking Powder – For leavening.
- Salt – to balance out the sweet.
- 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 – For binding and rise.
- Milk – Whatever you have on hand, skim, Vitamin D, even Almond Milk.
- Vegetable Oil – You can substitute melted butter or canola oil, if needed.
Espresso beans are roasted longer than coffee beans to bring out bold, rich concentrated flavor.
Variations
- For less espresso flavor, use instant coffee.
- Make it gluten free using 1:1 gluten free flour. It has the same amazing flavor!
- Take it over the top with Glaze or a Cream Cheese Glaze!
- Fold in up to a 3/4 cup of chocolate chips, pecans, walnuts or almonds.
Baking Alternatives
- Traditional Loaves – Try this recipe in two full size loaf pans.
- Make Muffins – If you prefer to make them into muffins, just grease miniature muffin tins and fill each to 2/3 full. Bake 15-20 minutes or use toothpick test.
- Make it Ornate – Alternatively, you can also bake it in an ornate loaf pan with the same minimal effort!
Loaf Pan Sizes
Not sure which loaf pan to use or how to adapt? Get all the details here!
Tips from My Kitchen
- Don’t Overfill Your Loaf Pan – Fill 2/3 full to compensate for rise.
- Use the Toothpick Test – Insert a toothpick in the center. When it comes out clean, it’s ready to enjoy. Remove from oven and place on wire cooling rack.
To Gift
Miniature loaf pans are beautiful, inexpensive and easy to gift! Bake for a housewarming gift, hostess gift or last minute Christmas gifts for teachers, neighbors and friends wrapped in a cellophane bag and tied with a ribbon. I use 5.23″ x 3.54″ x 2.16″ ceramic loaf pans available seasonally at Michael’s, but you can use any size by adjusting bake time and compensating for rise (see notes in recipe card).
Latte Bread
Ingredients
- 4 cups all purpose flour
- 2 cups white granulated sugar
- 3 tablespoons espresso powder
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 2 cup milk
- ⅔ cup vegetable oil
Instructions
- Preheat oven to 350°F and grease 6 miniature loaf pans. Set aside.
- In a medium mixing bowl, whisk to combine flour, sugar, espresso powder, baking powder, salt.4 cups all purpose flour, 2 cups white granulated sugar, 2 tablespoons baking powder, 1 teaspoon salt, 3 tablespoons espresso powder
- In a medium mixing bowl with a beater or in a stand mixer fitted with the whisk attachment, add eggs, milk and oil. Beat on medium low speed until just combined. On low speed, gradually add dry mixture to wet mixture until just moist and smooth.2 large eggs, 2 cup milk, ⅔ cup vegetable oil
- Pour batter into prepared loaf pans, leaving 1" below the rim to compensate for rise. Optional: sprinkle sugar on top.
- Bake in the center of pre-heated oven 40 minutes or until a toothpick inserted into the center comes out clean.Place loaf pans on a wire rack to cool 10 minutes before removing or slicing.
Julie’s Tips
Substitutions
- Espresso Powder – Substitute instant coffee.
- Milk – Skim, 1%, 2%, Whole Milk, Vitamin D and Almond Milk all work well.
- Vegetable Oil – Substitute with melted butter or canola oil.
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 for mini muffins and 15-20 for full size muffins.
- Fold-Ins – Add up to 3/4 cup chocolate chips, walnuts, pecans, almonds or chocolate covered coffee beans.
- Glaze – Drizzle glaze over room temperature loaf.
- Room Temperature – Bring bread to room temperature, cover with plastic wrap or place in airtight container or sealable bag up to 5 days.
- Freeze – Wrap room temperature bread heavily with plastic wrap or place them in 2 freezer bags (for best freshness) and freeze up to 3 months. Bring to room temperature or warm to serve.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
How long to adjust time for a 8 count smaller mini loaf pan?
Hi Erin! I would start at 30 minutes and watch for them to look “set” and slightly golden in color. Use the toothpick test – when it comes out clean in the center, they’re ready. Allow to cool, slice and serve. EnjoY!
Loved this recipe, I’m using it to add to this years homemade Christmas goodies. It’s delicious and one of a few recipes I haven’t made any measurement changes to. I did swap whole wheat flour out for the the all purpose, and came sugar for white due to preference but overall perfect! Saving for many years to come
Thank you! I hope you try more of my easy bread recipes!
This recipe is alright but I cannot taste the espresso in it. I’ve made it twice now testing it out for Christmas baking, even added more coffee the second time. It’s not bad but there isn’t much flavor except a salty and occasionally coffee aftertaste. I don’t know what I’m doing wrong!
I can’t wait to try this! I may add caramel sauce or ice cream topping to it.
Hi Cheryl!
That sounds delicious!
Have a wonderful weekend,
Julie
Loved it! Super easy to make, and very easy to cut recipe in half ! Thanks!
Hi Tracy,
Thank you so much for your kind words and review!
Happiest of holidays to you and yours!
Julie