Malt loaf bread is comfy country bread that I could eat regularly as in weekly. It’s hearty, comfort food like a raisin bread. And this similar molasses cake (yes, you heard right!) recipe needs no proofing.
Learn more below 👇
Molasses is one of the star ingredients in this loaf or cake (depending on how you want to look at it) and one of my favorite sweet ingredients. ⭐️
Watching the slow as molasses dark glossy liquid glide down the jar to the opening is joyful.
And when it does and makes contact with its destination, it comes with multi-dimensional tastes.
…I like to call it dark caramel and one that Grandma’s from the south grew up with. (That’s also the common household molasses brand most of us know).
It’s got the old-fashioned flavors mixed in…
Along with regular molasses comes a bit of sweet, bitter, and black licorice tastes that gives gingerbread cookies its distinct flavor.
The acidity in the ingredient also helps to activate the cake rise if you use a common household ingredient like baking soda (that’s usually stored in the fridge for other purposes).
Also, unlike white table sugar as a sweetener, amazingly molasses has anti-inflammatory effects. If you’re a food science nerd like me then you get excited about these nuances in daily sustenance that affect the body! 🎉 …and whether the ingredient will be used.
Not as common is blackstrap molasses that comes out after the third boiling, so most of the sugar has dissolved like Houdini. It has a lower glycemic index and polyphenols compared to regular molasses. PLUS it has minerals and Vitamin B-6.
With the dark flavor, the dark color matches.
It’s perfect for the cooler months and warming inside if you think of a warm fireplace playing jazzy tunes. 🎶
…And just in time for holiday baking season.
Malt loaf was a challenge on the The Great British Bake Off where I heard of the cakey bread.
And I don’t know anyone who doesn’t love a cakey bread because that means no proofing, but is Prue-fitting, as in Judge Prue Leith who sent the loaf popularity waves across the pond… and into my sound waves vicinity.
…And what makes this loaf so out-of-the-ordinary great is the plumped up raisins from the Earl Grey tea.
It’s a strong brisk black tea that is what you expect for an afternoon high tea. 🫖
I had first heard of the intriguing “raisin plumping” idea in a food class where I collaborated with dieticians.
I loved the idea then… and loved it even more when I added them to this recipe.
You can see how bold and dramatic the raisins become. Who knew raisins could grow and not more wrinkly old? 😁
And to top off this breakfast dessert, you can add a glaze if you wanna shine! ✨
But I like the rustic and plain… like the simple raisin bread. But with bananas, this one is even BETTER.
Not needing butter.
And however you bake your cake or bread, you can make this in one bowl or even in the same baking pan it will end up in! That’s what happened here…
I mean, it doesn’t get much easier than this for fall foods, breads, and baked goods. That makes it so easy to FALL for! 🍂
You in? 😊
Easy Malt Loaf Cake
Ingredients
- 1 tbsp Early Grey tea, brewed
- 1 tbsp raisins (plumped up from tea)
- 1/3 cup currants, chopped dates, or additional raisins
- 1 cup mashed bananas
- 1 tbsp coconut oil (in addition to coating the pan)
- 1/3 cup molasses
- 2 eggs, room temperature
- 1/4 cup almond milk or milk of choice or more
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup flour of choice
- walnuts, chopped (optional)
Instructions
- Coat your baking vessel with coconut oil that helps to give a nice thin outer crust and help prevent sticking to the pan. If you prefer less crust, then you can use a light dusting of flour to coat your pan or use a non-stick baking spray.
- Brew hot tea and add raisins to the tea. While you're waiting for the tea to steep and raisins to plump up, make the loaf.
- Mix the wet and dry ingredients together. Easy tip: you can do this in one bowl and even the same baking pan/vessel that you will use to bake the loaf! This is/should be a very liquid-y batter (like pancake) depending on the flour(s) you use tthat will come out moist. Bake on 350°F for 65-80 minutes until outside is the brown color preferred.