Total Calories: 623
Line bottom of 8 1/2 -inch microwave-safe loaf pan with wax paper. Invert a microwave-safe saucer in center of oven floor.
Stir together first 4 ingredients. Set aside. Cream butter and sugars in large mixer bowl at high speed until well blended. Beat in eggs, coffee, and vanilla. Add flour mixture and nuts. Stir just to moisten. Spread batter in pan. Shield ends of loaf with 3-inch wide strips of aluminum foil covering 1 inch of batter at each end and folding remaining foil around handles.
Place pan on saucer in oven. Microwave at medium (50%) 9 minutes, rotating 1/4 turn every 3 minutes. Remove foil. Microwave at high (100%) 1 to 2 minutes until a wooden pick inserted in center comes out clean and sides begin to pull away from pan (surface may appear moist, but do not overcook top will be flat or irregular).
Let stand on heatproof surface 15 minutes to complete cooking. Invert onto cooling rack. Remove wax paper. Cool completely. For easier slicing, wrap and refrigerate overnight. Serve at room temperature.
Note: Recipe tested in 650-watt oven. Cooking times may vary in ovens of different wattage.
Altitude Adjustments: At 6,000 feet, no adjustments needed.
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