Fall Morning Espresso Loaf

Soft, buttery and filled with rich roasted espresso, warm vanilla and a hint of cinnamon. Finished with a silky espresso glaze for the coziest coffeehouse-inspired fall treat.

Made with Quay Naturals Gluten-Free All-Purpose Flour for a tender, bakery-style crumb!

Ingredients

• 1½ cups Quay Naturals Gluten-Free All-Purpose Flour
• 2 eggs
• ½ cup sugar
• ¼ cup brown sugar
• ½ cup melted butter
• ½ cup Greek yogurt
• ¼ cup milk
• 1½ tbsp espresso paste
• 1 tsp vanilla
• 1½ tsp Quay Naturals Baking Powder
• ¼ tsp Quay Naturals Baking Soda
• ½ tsp cinnamon
• ¼ tsp salt

Espresso Glaze

• ¾ cup powdered sugar
• 1–2 tbsp milk
• ½ tsp espresso paste
• ¼ tsp vanilla
• Pinch of cinnamon

Directions

1. Preheat oven to 350°F. Whisk eggs, sugars, butter, yogurt, milk, espresso and vanilla. Fold in dry ingredients until just combined.
2. Pour into a lined loaf pan and bake 45–55 minutes until a toothpick comes out clean or with moist crumbs.
3. Cool completely. Whisk glaze ingredients until silky and drizzle over the loaf.

Slice thick, pour yourself a cup of coffee and enjoy a slow fall morning.