Malt Fruit Bread combines hearty ingredients into a delicious loaf that pairs perfectly with tea or coffee. With flavors of malt and sweetness from fruit, the recipe is sure to become a favorite at your breakfast table.
When selecting ingredients for Malt Fruit Bread, consider using whole grain flour for an additional nutritional boost. If you have dietary restrictions, you might swap corn syrup with honey or agave for sweetness. Additionally, always check for allergies, especially with dried fruits, and feel free to mix and match with your favorite varieties.
Bread & Rolls
Malt Fruit Bread Recipe
Ingredients
- 12 ounces plain flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons demerara sugar
- 4 tablespoons corn syrup
- 4 tablespoons malt extract
- 1/4 pint milk
- 9 ounces seedless raisins or 9 ounces chopped dates
- 2 eggs
Instructions
- Grease a 9×5 loaf tin thoroughly to ensure easy removal after baking.
- Sift together 12 ounces of plain flour, 1/2 teaspoon of baking soda, and 1 teaspoon of baking powder in a large bowl, then add 2 tablespoons of demerara sugar and mix well.
- In a small saucepan, warm 4 tablespoons of corn syrup, 4 tablespoons of malt extract, and 1/4 pint of milk over low heat, stirring until well blended; let cool to room temperature.
- Once cooled, add 9 ounces of seedless raisins or chopped dates to the flour mixture and stir to coat the fruit evenly.
- Pour the cooled syrup mixture into the bowl with the flour and fruit, then crack in 2 eggs; stir until all ingredients are well blended.
- Carefully turn the mixture into the prepared loaf tin, smoothing the top as needed.
- Bake in the center rack of the oven at 300°F (mark 2) for about 1 and 1/2 hours or until a toothpick inserted in the center comes out clean.
- After baking, turn the loaf out onto a rack to cool completely before slicing.
- For storage, wrap the bread in foil to keep it fresh and moist. When ready to enjoy, slice, add a touch of butter, and savor each bite.