Name: Malt Loaf
Prep time: PT-497987H4M56S
Cook time: PT-497987H4M56S
Cuisine: British
Ingredients: 100 g (1+3/4 cups, loosely packed) Bran Sticks Cereal; 240 ml (1 cup) freshly brewed strong black tea; 190 g (1.5 cups + 1 tbsp) plain (all-purpose) flour; 3 tsp baking powder; ¼ tsp salt; 200 g (1 packed cup) light brown sugar; 100 g (1/2 cup) raisins; 6 medjool dates, chopped; 1 tbsp treacle or molasses; 1 medium egg, lightly whisked

Jump to Recipe·Leave a Review

Malt loaf is that lovely, cozy British treat, full of deep flavor and a wonderfully dense texture that leaves you craving just one more slice. Made with wholesome ingredients like bran sticks, dates, and a splash of strong tea, each bite brings a hint of sweetness mixed with a slight chewiness. If you thought baking was daunting, this malt loaf proves that delicious results can come from simple steps and pantry staples. Perfectly suited for afternoon tea or as a satisfying snack, this recipe is about to become one of your favorites.

Pin this for later!

I first stumbled upon malt loaf during a visit to a quaint little café in London. As the rich aroma wafted through the air, it drew me in like a warm hug on a chilly day. With its unique blend of flavors, it quickly became clear that making it at home was a must. This recipe is not only cost-effective but also a guaranteed crowd-pleaser, appealing to taste buds of all ages. Get ready to impress your friends and family with this delightful baked good that harkens back to the heart of British baking—let’s get started!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Malt Loaf
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Malt Loaf

Why You’ll Love This Recipe

Simple & Quick: Whip it up in about an hour from start to finish.
Irresistible Flavor: The blend of black tea, brown sugar, and dried fruits creates a sweet, flavorful treat.
Eye-Catching Appeal: Its rustic look makes it a charming addition to any table.
Flexible Serving: Enjoy it warm with butter or cold as a snack, great for any time of day.
Diet-Friendly Options: Easily adaptable for vegan bakers by replacing the egg.

Ingredients You’ll Need

100 g Bran Sticks Cereal: The base of our loaf, providing fiber and a hearty texture. Look for a brand that softens well; avoid Kellogg’s All-Bran.
240 ml freshly brewed strong black tea: A bold flavor booster; I prefer English breakfast tea for its richness.
190 g plain flour (all-purpose): This will give the loaf structure. Make sure it’s leveled correctly for the right texture.
3 tsp baking powder: A leavening agent that helps the loaf rise slightly for a pleasantly airy crumb.
¼ tsp salt: Enhances sweetness and balances flavors.
200 g light brown sugar: Adds moisture and gives a lovely caramel note to the loaf.
100 g raisins: Sweet and chewy, these plump beauties add bursts of flavor.
6 medjool dates, chopped (approx 100g after stone removal): They provide natural sweetness and a unique texture. If you’re out of medjool, any dried dates will work.
1 tbsp treacle or molasses: Deepens the flavor and adds moisture; if unavailable, you can use dark corn syrup.
1 medium egg, lightly whisked: Helps bind the loaf together. For a vegan option, replace it with flaxseed or applesauce.

How to Make Malt Loaf

Preheat the Oven: Heat the oven to 180°C (360°F) with a fan, and line a 2lb loaf tin with a loaf liner.
Prep the Bran Mix: In a large bowl, combine the bran sticks cereal and 240 ml of freshly brewed tea (be sure to remove the teabag). Mix it and set aside for 5 minutes to allow the bran to soften.
Combine the Ingredients: After waiting, you’ll find the bran mixture soft and smooth. Stir in 190 g plain flour, 3 tsp baking powder, ¼ tsp salt, 200 g light brown sugar, 100 g raisins, the chopped dates, 1 tbsp treacle, and the whisked egg. Give it a good stir with a wooden spoon until everything is well combined.
Transfer to Tin: Pour the mixture into your prepared loaf tin, smoothing the top with your spatula.
Bake the Loaf: Place it in the oven and bake for 45-50 minutes. Check for doneness by inserting a skewer into the center; it should come out clean.
Cool Down: Remove the loaf from the oven and let it cool in the tin for about 10 minutes. After that, transfer it to a cooling rack for another 10-15 minutes before slicing.
Serve with Love: I personally enjoy it warm with a pat of salted butter, but it’s just as lovely served cold. Microwaving individual slices for 10 seconds brings back that just-baked warmth.

Storing & Reheating

To store your malt loaf, wrap it tightly in plastic wrap and keep it at room temperature for up to three days. For longer storage, place it in an airtight container in the fridge for up to a week or freeze it for up to three months. When you’re ready to enjoy it again, simply warm it in the microwave for about 10 seconds—this refreshes the flavors and gives it a delightful softness.

Chef’s Helpful Tips

Remember to soak the bran sticks long enough to ensure they soften properly, or your loaf might end up denser than desired.
Use room temperature eggs for better incorporation into the batter.
If you prefer a sweeter loaf, consider adding more sugar or extra dried fruits.
For an extra flavor twist, try adding a sprinkle of cinnamon or nutmeg to the batter.
Make it ahead of time! This loaf tastes even better the next day as the flavors meld together.

Malt loaf is such a satisfying recipe that not only fills your home with warmth and delightful scents but also offers room for personal touches. Experiment with different dried fruits or spices to make this loaf uniquely yours. Whether enjoyed alone or shared, it’s a lovely comfort food that invites mingling over a cup of tea, making it perfect for gatherings or quiet afternoons.

Recipe FAQs

Can I make this recipe gluten-free?

Yes, you can substitute the plain flour with a gluten-free all-purpose blend. Make sure it contains xanthan gum for best results.

How do I know when my malt loaf is done?

The loaf is done when a skewer inserted in the center comes out clean. You’ll also notice a lovely golden-brown crust.

Can I use different fruits in the recipe?

Absolutely! Feel free to mix in nuts, dried cranberries, or even chopped apricots to add more flavors and textures.

How long does malt loaf last?

Stored properly at room temperature, it lasts for up to three days. If refrigerated, it can last up to a week. For long-term storage, freezing is your best option!

⭐ If you make my Malt Loaf recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇

Malt Loaf

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make Malt Loaf

Storing & Reheating

Chef’s Helpful Tips