malt loaf

A delicious sticky gluten free malt loaf flavoured with my not so secret malt extract replacement. Delicious spread generously with butter or a free from spread of your choice and enjoyed with a hot cup of tea.

Gluten Free Malt Loaf

120 g snacking prunes

figs

tbsp black treacle

tbsp vanilla extract

butter

cocoa

150 ml dairy free milk I used soya milk here

flour

sugar (or dark brown sugar)

egg (or chia seed egg)

tbsp baking powder

currants

tsp treacle

water

To make the &#039;malt&#039; paste add all the paste ingredients; prunes, figs, treacle, sugar, butter (or alternative), cocoa and vanilla to a blender and blitz until smooth.

Add the egg (or chia seed egg made from 1tbsp chia seeds and 3tbsp water) and milk to the blender and mix to combine, finally add enough warm water to loosen the paste and blitz one last time. Transfer 'malt' liquid to a large bowl.

Next add the currants and finally sift in the flour and 1 tbsp of baking powder, fold quickly to combine, the mixture will form a thick sticky batter

I chose to use a 2lb loaf tin for this recipe, I imagine a 1lb tin would also work as there is not a huge rise on this bake, but you might lose the familiar malt loaf shape? I then sprayed the loaf tin with an oil spray and coated the sides with a little flour mix to prevent sticking and aid the bake in rising.

Once you've added the mixture to the tin, smooth down the batter with the back of a wet spatula, this will create a more appealing finish on the loaf.

While you set to work on the washing up (!) allow your loaf to prove in a warm place for 20mins. Today's warm place was in the garden in the sunshine!

The loaf will not rise very much (if at all) but have faith. Using a palette knife or spatula, free the sides of the dough from the loaf tin to help the bake to rise evenly as possible.

Make a foil hat (foil with an expansion fold in it)

Place the tin with the foil hat onto a baking tray in the oven on 220°C/200°C Fan/Gas 7 and set the timer for 30 mins.

10. After 30 mins remove the tin foil hat to allow the bake for a further 5-10 mins to brown on top.

11. Remove from the oven and allow to cool slightly before glazing with 1tsp treacle mixed with 1tsp water, this is quite a dense loaf so the cooling process takes a bit longer than average.

12. Enjoy with a cuppa and loads of butter or dairy free spread.

Delicious tea-soaked dried fruits fill this soft, moist, sweet bread. Traditionally served with a spread of butter alongside afternoon tea.

Traditional English Tea Loaf

oz Raisins

oz Glace Cherries or Cranberries

oz Sultanas

Fl Oz

Egg, beaten

Cup Regular Sugar

Plain Flour

Tsp Baking Powder

Good Food reader, Win Morgan shares her recipe for this traditional Welsh tea bread loaf with mixed spice - serve sliced and spread with butter

Bara brith

mixed fruit

light muscovado sugar

orange

milliliters black tea

self-raising flour

tsp mixed spice

soft butter

Tip the fruit into a bowl with the sugar and orange zest. Pour over the tea, stir everything together and leave to soak overnight.

Heat oven to 160C/140C fan/gas 3. Grease and line the base and short sides of a 900g/loaf tin with 1 strip of baking parchment. Tip the flour and spice into a bowl, and beat in the fruit and soaking liquid. Add the egg, followed by the butter. Beat until you have a well-combined, stiff batter, then tip into the prepared loaf tin. Bake for 1¼ hrs, covering with foil or parchment if the top starts to get too dark. Check with a skewer – if it doesn’t come out clean, give it another 5-10 mins in the oven.

Leave to cool in the tin for 10 mins, then remove and leave to cool completely. Serve sliced and buttered, if you like.

This is the Gluten Free Malt Loaf of dreams… Perfectly squidgy, moist and fruity it also offers the unmistakable flavour of ‘malt’, but without the risk…

g sultanas

70 g flame raisins

g soft dried pitted prunes (chopped)

g buckwheat flour

tsp xanthan gum

tsp light Maca powder

tbsp baking powder (gluten free)

fine sea salt

60 g dark Muscovado Sugar

tbsp black treacle (Molasses) (= 60 ml or 90 g)

tbsp date syrup (= 60 ml or 90 g)

60 g melted butter (or good dairy free alternative)

tbsp Maple syrup (or treacle)

In a bowl, soak the sultanas, raisins and chopped prunes in the hot black tea for about 30 minutes.

Grease the loaf tin(s) well with butter/margarine.

Combine the flours, xanthan gum, Maca powder, baking powder and salt together and mix thoroughly to blend. Set aside.

Pre-heat the oven to 170 C/325 F/Gas 3.

Drain the fruit from the tea, being careful to KEEP the tea liquid (this is needed for the cake).

Weigh or measure the reserved tea into a measuring jug or bowl and top up to 240 ml/g. Transfer the measured tea into a large bowl.

Add the sugar and syrups to the tea and whisk to combine.

Add the dry ingredients to the bowl and lightly whisk through to JUST combine.

Next, add the lightly beaten egg and melted butter to the bowl and whisk through again until you have a just-combined, smooth batter.

Lastly, add the hydrated fruit and fold through with a mixing spoon/spatula until the fruit is evenly distributed throughout.

Transfer the batter to the greased baking tin(s) and smooth the tops.

Bake for about 35 to 40 minutes (1 pound loaves) or about 45 to 50 minutes for a single 2 pound loaf until a skewer inserted into the centre comes out clean and the loaf feels springy to the touch.

Remove from the oven and cool in the tin(s) for about 10 minutes, before transferring to a wire rack.

While the loaf is still warm, mix the glazing syrup and hot water together and brush onto the surface of the loaf.

Stays fresh for 2 to 3 days minimum, wrapped in baking paper and clingfilm.

I think this is the best sticky date loaf I&#39;ve developed.  If your childhood was like mine, you&#39;ll love these flavours.  I think my Nan would be proud of this one.

Malted Date Loaf

220 g Dates (Chopped in half)

bicarb soda

g Boiling water

g Malt extract

salt

brown sugar

eggs

vanilla extract 10 grams

200 g Plain Unleached flour (all purpose)

tsp Baking Powder

120 g Pecans (chopped in half.)

Grease or line a 1 litre loaf pan.

Pop the jug on to boil

Chop the dates (making sure there are no pips left behind) and place them in a bowl with the baking soda.

Pour the boiling water into a small bowl or jug and add the malt extract to it.  Stir well to combine.  Then pour this over the date mix and stir.  Now add the salt, brown sugar and butter, mix again, use a fork to mash the dates, then set this aside for at least 15 minutes.  If you want the dates chunky just don&#39;t mash them.

Preheat the oven to 170°C fan (340°F fan)

Stir or mash your dates, leave them chunky or mash to hide them throughout the mix.

Add the flour and baking powder to a bowl and whisk to combine.

Add the egg, vanilla, to the date mix, then fold in the flour mix and finally, stir through the nuts.

Pour the batter into the prepared tin and bake for 30 mins, then cover the top of the tin with a baking paper-lined foil cap.  This will help prevent the top bowning and keep moisture in.  Continue to bake until the centre is cooked, approximately 20 - 30 minutes  95°C (200°F) or until a toothpick inserted comes out clean.

After removing from the oven, allow it to sit for 10 - 15 mins with the foil cap still on.  Then remove from the tin and allow to cool on a cooling rack.

Just like bread, allow to cool completely before slicing.

I like to serve this with a spread of salted butter.  YUM

Conventional Method:

Grease or line a 1-litre loaf pan. Set the oven to 180°C

Add flour and Baking powder to the TM bowl MC in, mix for 3 seconds/speed 6.   Remove from the bowl and set aside.

Weigh in the water, malt, dates, bicarb, brown sugar, butter and salt set 5 minutes/100c/speed 2.  This method will break up the dates a bit so they’re evenly distributed throughout the batter. *If you want date chunks throughout the loaf see my tips.

Remove the lid and allow this mix to cool for 10 - 15 minutes

Add in the eggs and vanilla and mix for 5 seconds/ speed 3

Add in the flour/baking powder and mix for 5 seconds/speed 3

Scrape down and weigh in the chopped pecans and mix for 10 seconds/reverse speed +3

Thermomix Method:

Fans of The Great British Bake Off might remember Prue Leith’s epic Malt Loaf. Our friend, James Collier, shares his interpretation of this British holiday and tea time classic.

Prue Leith’s Malt Loaf

black tea

near-boiling water

California raisins

California Prunes (finely chopped)

tsp baking soda

prune purée

malt extract *1/4 cup prune purée could be substituted for the malt extract

TBSP blackstrap molasses

all-purpose flour

TBSP baking powder (bicarb)

eggs (beaten)

Preheat the oven to 325° F (160C). Line a loaf pan with parchment paper.

Place the teabag in a large mug or Pyrex bowl and steep in the hot water for 5 minutes, then discard the bag.

Add the brewed tea, raisins, and chopped prunes to a microwave-safe bowl. Cover with cling wrap, piercing it with a few holes to allow steam to release. Microwave at full power for 4 minutes, then remove the cling wrap and stir in the baking soda. Let the bowl sit on a counter for 10 minutes.

Combine the prune puree, malt extract (if using), molasses, and brown sugar in a small pan, heating on low and stirring continuously until the sugar has dissolved. Remove the pan from the heat and let cool for 5 minutes.

Sift the flour and baking powder into a large bowl. Create a well in the center, then pour in the cooled prune purée and the tea-soaked fruit, along with any remaining soaking liquid. Fold gently to combine the ingredients. Add the beaten eggs, and continue stirring gently until evenly mixed.

Pour the mixture into the lined loaf pan and bake for 60-70 minutes, until a toothpick or skewer inserted into the center comes out clean. Remove from the oven and allow the loaf to cool completely in the pan.

Once cool, slice to serve, or wrap in baking paper and let sit for 1-2 days to continue developing flavor!

Top 6 malt loaf recipes from across the web

The most viewed malt loaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Gluten Free Malt Loaf

Traditional English Tea Loaf

Bara brith

Gluten Free Malt Loaf

Malted Date Loaf

Prue Leith’s Malt Loaf

Top 6 malt loaf recipes from across the web

The most viewed malt loaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gluten Free Malt Loaf

Traditional English Tea Loaf

Bara brith

Gluten Free Malt Loaf

Malted Date Loaf

Prue Leith’s Malt Loaf

The most viewed malt loaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine