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+ servings
Malt bread loaf with a slice cut from it. The slice has butter on it.

British Malt Bread

This sweet, sticky loaf is more cake-like than bread. It is wonderful warmed up with a spread of butter!
Course Bread
Cuisine British
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 2 loaves
Calories 2563kcal
Author Nina


  • 400 ml boiling water
  • 2 tea bags orange pekoe, English breakfast tea, or earl grey
  • 300 g sultana raisins
  • 200 g prunes chopped into small pieces
  • 50 g butter softened
  • 75 g treacle or molasses
  • 175 g dark brown sugar
  • 3 large eggs room temperature
  • 340 g malt extract
  • 250 g all purpose flour
  • 250 g whole wheat flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda


  • Preheat oven to 300F and line 2 loaf pans with parchment paper. Set aside.
  • For the tea, place 400ml boiling water in a measuring cup. Place tea bags in measuring cup and allow tea to steep for 5 minutes. Meanwhile place raisins and prunes in a very large bowl.
  • When tea is ready, discard tea bags and pour tea over top of fruit. Add butter so it can melt in the hot tea. Allow mixture to sit for a few minutes so the fruit can soak up some of the tea.
  • Add treacle, sugar and malt extract to the bowl and mix to combine. Beat in the eggs and then add in both flours, baking powder and baking soda. Fold to combine. Divide between the two loaf pans and bake for 1 hour or until loafs are risen and spring back to the touch.
  • Cool in tins on a wired rack for 10 minutes. Remove loafs from the pan and cool completely. Wrap loaves in parchment paper and store in a cool, dry area for at least 24 hours. Loaves will keep for 1 week.


Serving: 36g | Calories: 2563kcal | Carbohydrates: 609g | Protein: 49g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 1309mg | Potassium: 3348mg | Fiber: 34g | Sugar: 255g | Vitamin A: 1190IU | Vitamin C: 9mg | Calcium: 716mg | Iron: 19mg