CARAMELIZED WALNUT CRUSTED ESPRESSO LOAF

Preheat the oven to 350F. Generously grease a standard loaf pan (8x4”) with softened butter and lightly dust with flour (this is ESSENTIAL to make sure the topping doesn’t stick to the pan).
Prepare the caramelized walnut topping first. In a small bowl, combine the melted butter, chopped walnuts, brown sugar, maple syrup, and cinnamon. Pour into the bottom of the prepared loaf pan, spread around, and set aside.
Then make the espresso loaf batter. Sift together the flour, baking powder, ground espresso/coffee granules, and salt together into a medium bowl. Set aside.
In a large bowl, beat together the oil and sugar until somewhat creamy. Then, add in the hot coffee, and mix first before adding the rest of the wet ingredients.
Then, add in the greek yogurt and vanilla. Whisk to combine.
Add the dry ingredients to the wet, and mix until the batter is smooth.
Pour the batter into the loaf pan with the walnut topping on the bottom.
Bake for 40-45 minutes, or until golden and a toothpick inserted in the middle comes out clean.
Let cool for 5-10 minutes in the pan, then run a knife along the edges and gently invert onto a wire cooling rack.
While cooling, whisk together the ingredients for the simple vanilla glaze.
Once cooled, top the loaf with the vanilla glaze.
Enjoy!