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!
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.
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.
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.