Malted Date Loaf

If you don’t like sultanas in your malt and loaf, but you do love that malty flavour, then this recipe is for you.  I’ve been developing this recipe off and on for a while. Finally I’m happy with it, and very excited to share.

It has all the flavours of a sticky malt loaf and more.  So, if sultanas are not your thing, try this one with dates! 

I like to mash the dates, but for those that like the flavour but not the texture, you can keep them in chunks, I think I prefer the chunks, but I can relate to those that don’t. 

Let’s talk about the equipment

I used a non-stick loaf pan for this recipe.  The measurements are 25.4cm x 12.7cm x 7.6cm. This tin will hold 1 litre of water with a 1 cm gap at the rim.  If yours is something like that it will be fine.

A close up of the ingredients I use and why

• Chopped dates & Bicarb soda

You’ll see the combination of dates and bicarb in many baking recipes.  Have you ever wondered why?  I always chop my dates in half, I can’t tell you how many times I’ve found a seed in a bag of pitted dates.  They’re sneaky teeth breakers, cutting them in half is a quick way to find them.

With that out of the way, bicarbonate of soda is used to soften your dates and help them break down. It will help to keep them in suspension throughout your loaf, rather than having them sink to the bottom.  Leave this step out at your peril.

• Unsalted butter soft

If you’ve been following me for some time, you’ll know I only use unsalted for baking and cooking.  This gives me complete control over what salt is added. 

• Flaked salt

I use Pink Murray Valley, Salt Flakes.  LOVE THEM.  No, they’re not paying me to say this.  I actually love them.  Why are they not at our supermarkets???  1 whole tsp of flaked salt or halve it for fine salt. Salt heightens the flavour of this amazing loaf. 

• Brown sugar

The brown sugar sweetens and helps provide the loaf with more stickiness. 

• Boiling water & Malt 

We add the boiling water and malt at the start to activate the bicarb and soak the dates.  Start by boiling the jug and pour it over the malt to loosen it up.  

• Eggs

I use free-range.  Large or extra large will work here just fine. 

• Vanilla 

You know I make my own extract, good quality here will give you a good quality loaf.  

• Plain Unleached flour
• Baking Powder

When mixed together, these two ingredients will give your cake lift.  I don’t buy self-raising for home, I just make my own on the fly if a recipe calls for it.  We talk about making self-raising flour in Bake Club, the ratios, the why’s and hows.

• Pecans, chopped in half. 

I chop them in half because I like to see chunks. The halves make them lighter and stay in suspension throughout the loaf better.  You could also use walnuts or another kind of nut, however I love pecans. 

The process of making my malt date loaf

If you use a Thermomix or stand mixer the method is similar. 

1. First up get your tin prepared.
2. Next, you need to get your dates sorted.  Cut the dates in half to seek out those sneaky little pips.  Set them in a bowl.
3. Combine the first part of the batter, by adding the boiling water, malt, bicarb, butter, brown sugar and salt.  For Thermomix owners, I’ve changed this step a bit, so just follow the recipe I’ve provided. Your TM is made for jobs like this. Basically you just mix all these ingredients together and allow it to sit and cool for at least 10 mins.  The order in which you do it will help.  For the stand mixer, I’ve opted to start with boiling water, then add the malt to combine, sprinkle the bicarb over the dates then pour over the hot water. Mix, and add the remainder of the ingredients in this batch (butter, brown sugar and salt).  Mix them well and allow the dates to soften for around 10 minutes.  When 10 minutes have elapsed, you can break up the dates with a fork or potato masher (or maybe just leave them chunky).
4. Use this time to mix your flour and baking powder together and chop your nuts.  Set these aside and turn on your oven.
5. When the date mix has cooled for and the oven is at temperature, continue on by adding the eggs and vanilla and mix.  Then add in the flour/baking powder and mix.
6. Lastly, add in the pecans, and fold them through.  
7. Pour the mix into the prepared tin and set it on the centre shelf of your oven
8. Bake for 30 minutes then add a tented baking paper-lined foil cap and bake for a further 20 to 30 minutes.

 FAQ

Alternative recipes to try

• My other malt loaf- the one with sultanas
• Fig rolls recipe
• Cranberry, Pistachio and white chocolate loaf
• Lemon Drizzle loaf or cake

Malted Date Loaf

4.60 from 5 votes

5 stars tells us you love the recipe

becs-table.com.au

I think this is the best sticky date loaf I've developed. If your childhood was like mine, you'll love these flavours. I think my Nan would be proud of this one.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Difficulty Medium

Course Afternoon Tea, Morning Tea, Snack or Dessert, Sweet

Cuisine British

Servings 10

Method Thermomix and Conventional

Cook ModePrevent your screen from going dark

Equipment

• 1 Thermomix (optional)

Ingredients

  

1x2x3x

• 220 g Dates Chopped in half
• 1 teaspoon bicarb soda
• 100 g Boiling water
• 100 g Malt extract
• 60 g unsalted butter soft
• 1 teaspoon flaked salt or 1/2 tsp fine salt
• 150 g brown sugar
• 2 large eggs
• 2 teaspoon vanilla extract 10g
• 200 g Plain Unleached flour (all purpose)
• 1 tsp Baking Powder
• 120 g Pecans chopped in half.

Instructions

 

Conventional Method:

• Grease or line a 1 litre loaf pan.
• Pop the jug on to boil
• Chop the dates (making sure there are no pips left behind) and place them in a bowl with the baking soda.
• Pour the boiling water into a small bowl or jug and add the malt extract to it. Stir well to combine. Then pour this over the date mix and stir. Now add the salt, brown sugar and butter, mix again, use a fork to mash the dates, then set this aside for at least 15 minutes. If you want the dates chunky just don't mash them.
• Preheat the oven to 170°C fan (340°F fan)
• Stir or mash your dates, leave them chunky or mash to hide them throughout the mix.
• Add the flour and baking powder to a bowl and whisk to combine.
• Add the egg, vanilla, to the date mix, then fold in the flour mix and finally, stir through the nuts.
• Pour the batter into the prepared tin and bake for 30 mins, then cover the top of the tin with a baking paper-lined foil cap. This will help prevent the top bowning and keep moisture in. Continue to bake until the centre is cooked, approximately 20 – 30 minutes 95°C (200°F) or until a toothpick inserted comes out clean.
• After removing from the oven, allow it to sit for 10 – 15 mins with the foil cap still on. Then remove from the tin and allow to cool on a cooling rack.
• Just like bread, allow to cool completely before slicing.
• I like to serve this with a spread of salted butter. YUM

Thermomix Method:

• Grease or line a 1-litre loaf pan. Set the oven to 180°C
• Add flour and Baking powder to the TM bowl MC in, mix for 3 seconds/speed 6. Remove from the bowl and set aside.
• Weigh in the water, malt, dates, bicarb, brown sugar, butter and salt set 5 minutes/100c/speed 2. This method will break up the dates a bit so they’re evenly distributed throughout the batter. *If you want date chunks throughout the loaf see my tips.
• Remove the lid and allow this mix to cool for 10 – 15 minutes
• Add in the eggs and vanilla and mix for 5 seconds/ speed 3
• Add in the flour/baking powder and mix for 5 seconds/speed 3
• Scrape down and weigh in the chopped pecans and mix for 10 seconds/reverse speed +3
• Pour the batter into the prepared tin and bake for 30 mins, then cover the top of the tin with a baking paper-lined foil cap. This will help prevent the top bowning and keep moisture in. Continue to bake until the centre is cooked, approximately 20 – 30 minutes 95°C (200°F) or until a toothpick inserted comes out clean.
• After removing from the oven, allow it to sit for 10 – 15 mins with the foil cap still on. Then remove from the tin and allow to cool on a cooling rack.
• Just like bread, allow to cool completely before slicing.
• I like to serve this with a spread of salted butter. YUM

Notes

Saunders Malt Extract is available from most supermarkets.  It looks like this. 

I always say this, but I think it’s important.  Read the whole recipe before you start.  It’s a lot easier when you know what is coming up. 

Line or grease your loaf tin.  Mine is non-stick, so I’ve done neither, but you have to know your tins well.  If you’re not sure, line it.  It will prevent fails. 

Chop your dates in half to find the pips.  2 mins of your time saves costly dentist bills.  

For Thermomix owners:  If you want to have some date chunks in your loaf, At the step where you add the water, malt, sugar, bicarb hold back the chopped dates and add them in after the TM has don’t the 5 minutes/100c/speed 2. fold the dates in here and leave the mix to sit for 10 – 15 mins as stated in the recipe.

 

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