mini coffee shop loaves

30 MIN PREP TIME

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20 MIN BAKE TIME

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50 MIN TOTAL

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30 MIN PREP TIME 〰️ 20 MIN BAKE TIME 〰️ 50 MIN TOTAL 〰️

Fall flavours meet your favourite brews in this cosy trio of mini loaves. Crafted with Rich Botticelli Espresso Blend and enriched with Botticelli nutty and sweet Baking Olive Oil, this trio of mini loaves turns your favourite fall coffee shop flavours into irresistible bakes. Enjoy Pumpkin Spice Latte, Maple Pecan, and Mocha Caramel, all in perfectly shareable form.

This recipe is sponsored by Botticelli, whose Espresso Blend coffee and Baking Olive Oil give each loaf its rich flavour and moist crumb — thank you for supporting the brands that make this baking possible.

Why you will love this recipe:

Three flavours in one bake | With one base recipe this recipe transforms into three delicious coffee shop inspired flavours we all love this time of year - Pumpkin Spice, Mocha Caramel, Maple Pecan.

Mini size, big flavour | Perfectly portioned for your afternoon snack, gifting to friends and ideal for freezing.

Olive oil for the win | Botticelli’s Baking Olive Oil makes these loaves extra moist and keeps them fresher for longer.

A touch of espresso | Botticelli’s Espresso Blend adds depth, balance, and that subtle coffee shop aroma to each loaf.

Ingredients:

This is a simple recipe so uses lots of ingredients that you are likely to already have in your cupboards at home, but there may be a couple of specific seasonal extras you need.

Plain flour | Creates that tender crumb you expect in a soft coffee shop bake.

Caster sugar | Fine sugar that dissolves quickly into the batter, creating sweetness without grittiness. It also helps the tops brown beautifully.

Light brown sugar | Adds a subtle molasses flavour, bringing warmth and a hint of caramel depth that pairs perfectly with coffee and spice.

Baking powder + ½ tsp baking soda | These leavening agents make the loaves rise and stay fluffy. Using both balances acidity (from espresso and pumpkin) while giving a light lift.

Salt | The secret to balance. Just a pinch sharpens all the sweet and spiced flavours so the loaves don’t taste flat

Large eggs | Adds richness and structure

Botticelli Baking Olive Oil | A great butter substitute with sweet finishing notes. It keeps these loaves incredibly moist, prevents them from drying out too quickly, and makes each bite feel indulgent yet light. BUY HERE

Whole milk | Smooths out the batter texture

Botticelli Espresso Blend, brewed strong | A rich, full-bodied coffee with notes of brown sugar and vanilla. Slow-roasted in Italy, this espresso elevates the flavour in each loaf, tying them all back to their coffee shop inspiration. BUY HERE

Vanilla extract | Enhances the flavours further

Pumpkin purée | Adds moisture, natural sweetness, and that unmistakable autumn flavour.

Cinnamon + ½ tsp nutmeg + pinch cloves | Classic pumpkin spice warmth

Cocoa powder | Brings a rich chocolate base that pairs beautifully with espresso.

Dark chocolate chips | Melt into gooey pockets for texture and an extra punch of chocolate.

Caramel sauce | dds buttery sweetness and creates that signature mocha–caramel swirl.

Chopped pecans | rovide crunch and nuttiness, balancing the soft crumb of the loaf.

Maple syrup | Sweet, earthy flavour that amplifies the pecans.

Flavour Spotlight

✨ Pumpkin Spice
Soft and warmly spiced with pumpkin purée, the ultimate autumn comfort loaf. Botticelli’s Baking Olive Oil keeps it extra tender and moist, so every bite tastes fresh-baked.

✨ Mocha Caramel
Rich cocoa meets Botticelli’s Espresso Blend for deep coffee–chocolate flavour, finished with a swirl of golden caramel. A true coffee shop indulgence in cake form.

✨ Maple Pecan
Nutty pecans, sweet maple syrup, and a delicate crumb make this loaf a cozy classic. Botticelli’s Baking Olive Oil adds richness while keeping the texture beautifully soft.

FAQs

Can I make these as one big loaf instead of minis?
Yes! Bake in a standard loaf tin for 45–50 minutes. Check doneness with a skewer.

Do I need Botticelli’s Espresso Blend?
You can use any strong coffee, but Botticelli’s Espresso Blend gives a smoother, richer flavour that works especially well in baking.

Why use Botticelli Baking Olive Oil instead of butter?
Olive oil keeps the loaves softer and fresher for longer, and Botticelli’s variety has a light, clean flavour designed specifically for baking.

Can I freeze these mini loaves?
Yes of course, once cooled wrap them individually and freeze up to 2 months. Thaw at room temp and warm slightly before serving.

Can I make all 6 loaves the same flavour?
Of course! Just triple the add-ins for your chosen flavour.

Expert baking tips!

Don’t over mix | Olive oil keeps the batter soft, but over mixing can toughen the crumb.

Double the espresso | For coffee lovers, add an extra tablespoon of Botticelli’s Espresso Blend to the mocha batter.

Make ahead, freeze and gift ready | Wrap cooled loaves in parchment and twine for the ultimate coffee shop gift, ready for the gifting season.

Recipe Card:

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Mini Coffee Shop Loaves

Servings: 12

Author: My Kitchen Drawer

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Autumn flavours meet your favourite brews in this cosy trio of mini loaves. Crafted with Rich Botticelli Espresso Blend and enriched with Botticelli nutty and sweet Baking EVO, this trio of mini loaves turns your favourite fall coffee shop flavours into irresistible bakes. Enjoy Pumpkin Spice Latte, Maple Pecan, and Mocha Caramel, all in perfectly shareable form.

This recipe is kindly sponsored by Botticelli

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Ingredients

For the coffee loaf base

• 280g plain flour (2 ¼ cups)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 200g soft brown sugar, packed (1 cup)
• 180ml olive oil (3/4 cup)
• 2 large eggs
• 1 tsp vanilla extract
• 240ml sour cream (1 cup)
• 120ml brewed espresso, cooled (1/2 cup)

For the flavour additions

• For the Pumpkin Spice
• 80g pumpkin purée (1/3 cup)
• 1 tsp pumpkin spice
• For Maple Pecan
• 1 ½ tbsp maple syrup
• 50g chopped pecans
• For the Mocha Caramel
• 1 ½ tbsp cocoa powder
• 2 tbsp caramel sauce
• 2 tbsp chocolate chips

Instructions

For the coffee loaf base

1. Preheat oven to 350F and lightly grease a 12-hole mini loaf tin with butter.
2. In a large mixing bowl, whisk the olive oil and caster sugar together, then beat in the eggs one at a time until well combined, followed by the sour cream, vanilla and coffee.
3. Add the flour, baking powder, baking soda and salt and gently fold the mixture until smooth and just combined.
4. Split the batter between three bowls equally
5. Bake the loaves for 18-20 minutes until risen and golden.
6. Let the coffee loaves cool in the tin for 10 minutes, then run a knife around the outside of each cake and carefully release from the tin. Leave to cool completely on a wire rack. Enjoy!
7. Keep the loaves in an airtight container for up to 5 days.

Pumpkin Spice

1. Add pumpkin puree and pumpkin spice mix and carefully fold them through.
2. Divide the mixture evenly between 4 of the holes in the tin, filling each hole ¾ full.

Maple Pecan

1. Fold through the maple syrup and most of the chopped pecans until evenly incorporated.
2. Divide the mixture evenly between 4 holes in the tin, filling each hole ¾ full.
3. Sprinkle the remaining pecans on top

Mocha Caramel

1. Add the cocoa powder, caramel and most of the chocolate chips and mix through until combined.
2. Divide the mixture evenly between 4 holes in the tin, filling each hole ¾ full.
3. Sprinkle the remaining chocolate chips on top

Bake the Loaves

1. Bake the loaves for 18-20 minutes until risen and golden.
2. Let the coffee loaves cool in the tin for 10 minutes, then run a knife around the outside of each cake and carefully release from the tin. Leave to cool completely on a wire rack. Enjoy!
3. Keep the loaves in an airtight container for up to 5 days.

Notes

Please note I only recommend measuring in grams for accuracy but have provided approximate cup conversions for those who still prefer this method. I have not tested this recipe with cups only grams.

Nutrition Facts

Calories

642

Fat

43 g

Carbs

63 g

Sugar

54 g

Protein

4 g

Disclaimer: The information is for informational purposes only and does not constitute medical advice or diagnosis. The nutritional information may vary based on the ingredients used, their freshness, and how they are prepared.

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https://youtube.com/shorts/apOVmmvGWSc?si=lNYF-Y2QBzwnpbON

https://mykitchensdrawer.com/recipes-blog/Mini Coffee Shop Loaves

Coffee Shop, Pumpkin Spice, Mocha Caramel, Maple Pecan, Coffee cake

Dessert, Cake, snack

Did you make this recipe?

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Other Coffee bakes you should try:

Espresso Mocha Cupcakes

Banana Coffee Muffins

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I would love it if you tagged me @mykitchendrawer on Instagram if you make this recipe. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message or let’s chat in the comments. Happy baking!