Uploaded April 2026 | Updated September 2026, 2 weeks ago
This British classic tea-loaf is sticky and squidgy with that perfect malty flavour. I love it served warm, spread with a little (ok, a lot of) salted butter.
I think I’ve eaten more of this malt loaf than regular bread in the last month!
Two whole boxes of bran cereal have been dedicated to making many many malt loaves – that’s how much we all love it.
Even our teenage son, who initially called it an ‘old-people cake’ (gotta love teens) has been eating it as an afterschool and pre-football snack.
Usually malt loaf is made with raisins, but this version uses half raisins and half chopped medjool dates.
It’s a swap made after running low on raisins, and supplementing with dates from the cupboard, and I’ve NEVER made it different since. They add extra stickiness and a gorgeous caramel-molasses flavour.
Hope you love this one as much as we do.
Free printable recipe is available on our site: kitchensanctuary.com/malt-loaf
#CookingShow #Recipe #baking
This British classic tea-loaf is sticky and squidgy with that perfect malty flavour. I love it served warm, spread with a little (ok, a lot of) salted butter.
I think I’ve eaten more of this malt loaf than regular bread in the last month!
Two whole boxes of bran cereal have been dedicated to making many many malt loaves – that’s how much we all love it.
Even our teenage son, who initially called it an ‘old-people cake’ (gotta love teens) has been eating it as an afterschool and pre-football snack.
Usually malt loaf is made with raisins, but this version uses half raisins and half chopped medjool dates.
It’s a swap made after running low on raisins, and supplementing with dates from the cupboard, and I’ve NEVER made it different since. They add extra stickiness and a gorgeous caramel-molasses flavour.
Hope you love this one as much as we do.
Free printable recipe is available on our site: kitchensanctuary.com/malt-loaf
#CookingShow #Recipe #baking
