Canadian Maple 'Not Malt' Loaf
A Canadian take on the classic British malt loaf. Packed with dried fruit steeped in tea and delicious maple syrup, this fruity loaf is best enjoyed warm with a nice cup of tea. Perfect to add to your Canada Day celebrations as well!
Equipment
- Small measuring jug
- Microwaveable Bowl
- Cling Film / Plastic Wrap
- Saucepan
Ingredients
- 150 ml Boiled Water
- 1 Black Tea Bag
- 200 grams Raisins
- 100 grams Dates finely chopped
- 0.5 tsp Baking Soda
- 190 ml Maple Syrup
- 100 grams Brown Sugar
- 250 grams All Purpose Flour
- 1 tsp Baking Powder
- 2 Eggs (large - see note)
- 1.5 tbsp Maple Syrup (for glazing the loaf once baked)
Instructions
Prep:
- Preheat oven to 325°F and gather all ingredients and equipment. Eggs should be at room temperature. Finely chop the dates.
- Grease and line the loaf pan with an oversized strip of parchment paper.
To Make the Maple Loaf
- Add 150 ml Boiled Water to a measuring jug and add in the 1 Black Tea Bag. Allow to steep for 5 minutes then remove the tea bag. 150 ml Boiled Water
- Add 200 grams Raisins and 100 grams Dates to a microwaveable bowl, pour over the tea. Cover with plastic wrap and poke a few holes to allow the steam to disperse. Microwave for 4 minutes then carefully remove from the microwave. Remove the plastic wrap and stir in 0.5 tsp Baking Soda. Set aside for 10 minutes.
- Add 190 ml Maple Syrup and 100 grams Brown Sugar to a small saucepan. Heat over a low heat until the sugar dissolves. This will create a dark syrup. Allow to cool for 5 minutes.
- To a mixing bowl, add 250 grams All Purpose Flour and 1 tsp Baking Powder. Pour the maple syrup mixture into the centre and add the steeped fruit. Fold the ingredients together then add 2 Eggs. Mix until fully combined.
- Pour the batter in to the lined loaf pan and use a spatula to spread it out evenly.
- Bake at 325°F for 1 hour. Check the loaf - insert a cake tester to ensure it comes out clean. It should also feel slightly firm and have a deep golden colour.
- Pop the loaf pan onto a cooling rack and immediately brush with 1.5 tbsp Maple Syrup (use more if needed) to glaze the top of the loaf. Allow the loaf to cool for at least 15 minutes before turning out onto a serving plate.
- Serve warm with a cup of tea. Note - you can toast the slices and add butter for an extra indulgent treat.
Video
Notes
- Yield: this loaf will yield approx 12 slices, depending on how thick you slice them.
- Storage: I highly recommend wrapping the loaf in parchment paper to retain freshness. It will last for 3-4 days and the rich flavours from the syrup and the fruit will also develop over time.
- Egg-Free: I usually use large eggs in my baking, which are equivalent to approximately 50g once removed from their shell. You can also use medium eggs in this recipe. Sub with 100g of apple sauce or 2 flax eggs for an egg-free or vegan loaf.
- Gluten Free: Sub the all-purpose flour with your preferred 1-to-1 Gluten Free substitute.
- Serving Suggestions: This loaf makes a great breakfast option and is best enjoyed warm with butter.
- Measurements: I always weigh my ingredients rather than use cup measures. This ensures accuracy for every recipe and perfect results every time.
- Recommendations: if you love loaf cakes, try my Giant Hot Cross Bun Loaf and my kids favourite Chocolate Chip Banana Bread.
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