Monday, December 7

Good Eating Monday: Coffee Nut Loaf

I love coffee and stuff made with coffee! This bread isn't just bread you eat with coffee; it's made with coffee!
It's a recipe from my vintage 1978 Holiday Baking magazine I bought when I was an Airmen in the Air Force back then.
Just pecans & coffee. Chocolate chips might make a nice optional additonal! Great with cream cheese and a unique option for your holiday treat tray!
Delicious with cream cheese! 

My Coffee Nut Loaf 
Coffee Nut Loaf:
2 1/4 cups unsifted all-purpose flour
2 teaspoon cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups sugar
1/2 cup butter, softened (1 stick)
2 eggs
1 1/2 cups sour cream (lite or reg)
3 Tablespoons instant coffee 
1 Tablespoon boiling water
1 cup chopped pecans (use 3/4 in bread; 1/4 on top)
Optional: 1/2 cup semi-sweet choc. chips or mini-chips

In a small bowl: combine flour, cinnamon, baking powder, salt & set aside. In a large bowl: combine butter & sugar; beat until creamy. Beat in eggs. Blend in sour cream. In a small measuring cup combine instant coffee and 1 Tablespoon boiling water & blend together. Alternately blend in coffee and flour mixture into sour cream mixture until combined. Stir in 3/4 cup of chopped pecans into mixture reserving remaining pecans. (If you use choc. chips, stir them in, too.) Spread batter into a greased standard size loaf pan (9 x 5 x 3 inches). Sprinkle reserved pecans over top and bake at 350 degree oven for 1 hour and 30 minutes. (90 minutes) Or until a toothpick inserted in middle comes out clean. Cool 15 minutes. Remove from pan. Makes 1 loaf.
Once fully cool, wrap and store a few days before serving.
Or use mini-loaf pans, make several & freeze some to enjoy later!

Eat up, me hearties, yo-ho!

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