A moist, warmly spiced Coffee Raisin Spice Loaf with coffee-soaked raisins and cozy flavor. Perfect for brunch, snack time, or holiday gatherings!

Scale

1 cup (150g) raisins

¾ cup (180ml) hot brewed coffee

1 tsp baking soda

1¼ cups (160g) all-purpose flour

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground cloves

½ tsp salt

1 tsp baking powder

½ cup (115g) unsalted butter, softened

¾ cup (150g) brown sugar, packed

2 large eggs

1 tsp vanilla extract

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1. Soak raisins in hot brewed coffee with baking soda for 10 minutes.

2. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.

3. In a medium bowl, whisk together flour, cinnamon, ginger, cloves, salt, and baking powder.

4. In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy (2–3 minutes).

5. Beat in the eggs one at a time, then add the vanilla extract.

6. Add the dry ingredients to the wet mixture in batches, alternating with the soaked raisins and any leftover coffee liquid.

7. Mix gently until just combined—don’t overmix.

8. Pour batter into prepared loaf pan and smooth the top.

9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.

10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Use room-temperature ingredients for best texture.

Check for doneness early if using smaller or darker loaf pans.

This loaf tastes even better the next day as the flavors meld.

It freezes beautifully—slice and store in a freezer-safe bag for up to 3 months.