Spiced Coffee Loaf

Breakfast bread and pastries are some of the most delicious things to make (and eat!) This recipe was a delicious labor of love for us. Another gem from The Kitchen Witch, we chose to make this bread to conjure protective, warming, healing energy for the holiday season. With flavors inspired by Arabic and Turkish coffee, cardamom also symbolizes hospitality, while Egyptians considered coriander “the spice of happiness.” Sign us up for both, year-round.

Alison’s first attempt at making this was in November at the ranch, where she used dried spices instead of whole ones to make the infused coffee blend that flavors the cake. You’ll want to use a mortar and pestle to crush the whole seeds instead: In addition to releasing more fragrance, the seeds add a rustic look to the top of the bread (if you choose to make it with the glaze). We wouldn’t go without it: Alone, the bread tastes like a healthier yellow cake, but with the glaze? A morning pick-me-up you’ll devour with your cup of coffee. Warm it briefly before eating to release its delicious aroma.

Chef’s note: Caster sugar, depending on where you live, can be notoriously difficult to find. We found it at one of our favorite local businesses in Brooklyn, Whisk, but you can get it on Amazon to stock your pantry for future use.

Makes: one loaf of bread

1 teaspoon crushed cardamon seeds

1 teaspoon crushed coriander seeds

2 cloves (optional); substitute ¼ tsp ground cloves for each full clove (we used one!)

¼ cup strong black coffee, hot

6 oz unsalted butter, softened

6 oz superfine caster sugar

2 eggs at room temperature

9 oz all purpose flour

1 ½ tsp baking powder

½ teaspoon baking soda

½ teaspoon sea salt

1 cup sour cream

1 cup powdered sugar

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Preheat the oven to 350 F.

Grease a large bread pan well with spray or butter and line the base with baking parchment.

In a coffee cup, combine the crushed cardamom, coriander and cloves (if using) and pour the hot coffee over them. Set aside and allow to steep for 20-30 minutes.

Cream the butter and sugar together well in a stand mixer (until light and fluffy) and then gradually beat in the eggs.

Sift the flour, baking powder, baking soda and salt together in another bowl, then fold into the butter mixture, alternating with the sour cream.

Stir in 2 tablespoons of the cooled coffee mixture to the batter. Spread it evenly in the prepared pan and bake for 35-45 minutes, until the loaf is risen and a toothpick comes out clean. (Note: Keep your oven door closed and the light on during baking, and check frequently during the last 10 minutes to avoid overcooking).

Cool the bread in the pan for 10 minutes before turning out on a wire rack to cool completely.

Meanwhile, make the coffee glaze with ¼ cup of coffee and 1 cup of powdered sugar (don’t use the whole thing: it’ll be too wet!) Add a little water if the glaze seems too thick.

Pour the glaze over the loaf and allow it to set before eating.

Adapted from The Kitchen Witch ($15)
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