Malted Date Loaf
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becs-table.com.auA delicious malted date loaf that's easy to make and full of flavour! Sweet dates and malt extract give this loaf its unique taste and texture. Serve it sliced and spread with butter for an irresistible treat.
Equipment
- 1 Thermomix (optional)
Ingredients
- 220 g dates (dried) 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. 
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. 