Malt Fruit Bread

carol ann in canada's Note:

good, filling and very tasty loaf bread.found this recipe in an old copy of Good Housekeeping from 1973.takes awhile to prepare--but it keeps well.

• Total Time: 2 hrs 5 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 35 mins

Ingredients:

Serves: 10

Yield: 10.0 slices

• 12 ounces plain flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 2 tablespoons demerara sugar
• 4 tablespoons corn syrup
• 4 tablespoons malt extract
• ¼ pint milk
• 9 ounces seedless raisins or 9 ounces chopped dates
• 2 eggs

Directions:

1. grease a 9x5 loaf tin.
2. sift the flour,baking soda and baking powder and add the sugar.
3. warm the syrup,malt and milk; stir till well blended; then allow to cool.
4. add the fruit to the flour,stir to cover,then stir in the cooled syrup mixture and the eggs.
5. stir to blend all ingredients.
6. turn into prepared tin and bake on centre rack of the oven at 300*F (mark2) for about 1 and 1/2 hours.
7. turn out on rack to cool.
8. store.
9. wrapped in foil.
10. to enjoy--slice,butter and munch away!

Reviews

[woodland hues]

A very nice, tasty, very raisiny loaf, easy to make using a kitchen weigh scale. I used barley malt and dark raisins. Tastes good with something spread on it, butter, peanut butter,etc, my favourite-tahini!