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Malt Loaf

This easy and quick malt loaf recipe is perfect for cozy moments, bringing nostalgic flavors and delightful sweetness in every slice.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Dessert, Snack
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

For the Malt Loaf
  • 200 g malt extract the star ingredient for flavor and color
  • 250 ml warm water to dissolve the malt extract and sugar
  • 100 g brown sugar adds sweetness and caramel flavor
  • 300 g mixed dried fruit a mix of raisins, sultanas, and currants
  • 250 g self-raising flour for the perfect lift
  • 1 tsp baking powder to ensure the loaf rises
  • 1 tsp ground mixed spice adds a warm aroma
  • 1 tsp ground cinnamon for added flavor
  • 2 large eggs to bind the mixture together
  • 50 g chopped nuts optional, for crunch (e.g., walnuts, pecans)

Equipment

  • Loaf Tin
  • Mixing Bowl
  • Sifter
  • Spatula

Method
 

  1. Step 1: Preheat your oven to 160°C (320°F) and grease a loaf tin.
  2. Step 2: In a mixing bowl, combine the malt extract, warm water, and brown sugar. Stir until fully dissolved.
  3. Step 3: Add the mixed dried fruit to the bowl and stir gently to combine.
  4. Step 4: In a separate bowl, sift together the self-raising flour, baking powder, mixed spice, and ground cinnamon.
  5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Step 6: Beat in the eggs one at a time until fully incorporated.
  7. Step 7: Fold in the chopped nuts, if using.
  8. Step 8: Pour the mixture into the prepared loaf tin and smooth the top with a spatula.
  9. Step 9: Bake in the preheated oven for 50-60 minutes or until a skewer comes out clean.
  10. Step 10: Allow the loaf to cool in the tin for about 10 minutes before transferring it to a wire rack.

Notes

This malt loaf freezes beautifully and can be sliced for quick treats later. Store in an airtight container for 3-5 days at room temperature.