Eggnog Latte Loaf

Partner coffee and chocolate in a tasty quick loaf reminiscent of coffee shop sweets.


24 servings

Bread Ingredients

1 1/2 cups all-purpose flour
1 cup granulated (white) sugar
1/2 cup shortening
3/4 cup eggnog or half-and-half (increase to 1 cup)
2 teaspoons baking powder
2 teaspoons instant coffee granules or crystals
1 teaspoon vanilla extract
1/2 teaspoon salt
4 egg yolks
2 ounce unsweetened baking chocolate, melted, cooled

Latte Glaze Ingredients

1 teaspoon instant coffee granules or crystals
1 tablespoon hot water
1 cup confectioners' (powdered) sugar
2 teaspoons butter or margarine, softened


Preheat oven to 350°F (177°C). Grease two 9 x 5-inch loaf pans with shortening or cooking spray; lightly flour.

In large bowl, beat all bread ingredients with electric mixer on medium speed about 30 seconds, scraping bowl constantly, until blended. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan.

Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire cooling rack. Cool completely, about 1 hour.

Dissolve instant coffee in hot water. In small bowl, mix coffee, powdered sugar and butter until smooth. If necessary, stir in a few drops of hot water until thin enough to drizzle. Drizzle glaze over loaf.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 1 hour 10 minutes
Cool Time: 1 hour 10 minutes
Total Time: 2 hours 45 minutes

Additional Information

Pair Eggnog Latte Loaf with a bag of gourmet coffee beans for a gift with a "latte" class.


To store, wrap in plastic wrap and refrigerate up to 1 week.

Nutritional Information

Amount per serving: Calories 160 (Calories from Fat 70), Total Fat 7 g (Saturated Fat 2 1/2 g, Trans Fat 1 g), Cholesterol 40 mg; Sodium 100 mg; Total Carbohydrate 21 g (Dietary Fiber 0 g, Sugars 14 g), Protein 2 g; Exchanges: 1/2 Starch; 1 Other Carbohydrate; 1 1/2 Fat; Carbohydrate Choices: 1 1/2

Recipe Courtesy Of

Betty Crocker

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