Malt Loaf in the Air Fryer

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🍞 Air Fryer Malt Loaf Recipe (Sticky & Sweet)

A dark, fruity, sticky loaf made with malt extract, dried fruit, and a touch of treacle — this version is easy to make in the air fryer and gets better as it sits!

📝 Ingredients:

Dry:

  • 1¼ cups (160g) self-raising flour

  • ½ tsp baking soda

  • Pinch of salt

Wet:

  • ⅓ cup (80g) malt extract (e.g., Horlicks, Ovaltine, or pure malt extract)

  • 2 tbsp black treacle or molasses (or use golden syrup for a lighter flavor)

  • ¼ cup (50g) brown sugar

  • 1 egg, beaten

  • ¾ cup (180ml) hot black tea

Fruit:

  • 1 cup (140g) mixed dried fruit (raisins, sultanas, chopped dates, currants)

  • Optional: ¼ tsp mixed spice or ground cinnamon

🔧 Equipment:

  • Air fryer with baking function

  • Small loaf tin (6×3 inch or similar, to fit your air fryer basket)

  • Mixing bowl

  • Whisk or spoon

🔥 Instructions:

1. Soak the fruit:

  • Brew a strong cup of black tea (no milk).

  • Add the dried fruit and let soak for 10–15 minutes, then drain off excess tea.

2. Mix wet ingredients:

  • In a large bowl, whisk together malt extract, treacle, and brown sugar until smooth.

  • Add the beaten egg and mix well.

3. Combine:

  • Add the soaked fruit, then sift in the self-raising flour, baking soda, and spice (if using).

  • Mix until just combined. The batter should be thick but pourable.

4. Prepare to bake:

  • Lightly grease and line your small loaf tin with parchment.

  • Pour the batter into the tin and smooth the top.

5. Air fry:

  • Preheat air fryer to 320°F (160°C) for 3–5 minutes.

  • Place the tin in the air fryer basket.

  • Bake at 320°F (160°C) for 30–35 minutes, or until a skewer inserted comes out clean.

    • If browning too quickly on top, cover loosely with foil after 20 minutes.

6. Cool & mature:

  • Let cool in tin for 10 minutes, then transfer to a wire rack.

  • Wrap tightly in cling film or foil and leave for 24–48 hours to mature and become sticky and rich (optional but highly recommended).

🍽️ To Serve:

  • Slice thickly and serve buttered, with tea.

  • Great toasted too!

❓ Q&A – Air Fryer Malt Loaf

Q1: Can I eat it right away?

A: Yes, but malt loaf is better after 1–2 days. Wrapping it and letting it sit allows the flavors to deepen and the texture to become wonderfully sticky.

Q2: What is malt extract, and where can I find it?

A: Malt extract is a thick, dark syrup made from barley. It’s available at baking stores or online (look for pure malt extract or malted milk powder like Horlicks or Ovaltine for substitutes).

Q3: Can I make it without treacle or molasses?

A: Yes! Use golden syrup, maple syrup, or even honey, but the loaf will be lighter in flavor and color.

Q4: My air fryer browned the top too quickly — what should I do?

A: Tent the top loosely with foil after 20 minutes to prevent over-browning while the center continues baking.

Q5: Can I freeze malt loaf?

A: Yes! Let it cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight and serve as usual.

Q6: Can I make it gluten-free?

A: Use a 1:1 gluten-free flour blend that includes xanthan gum or binders. Check your malt extract, as not all are gluten-free — some contain barley.

Q7: What kind of tea works best?

A: Strong black tea like Earl Grey, English Breakfast, or PG Tips adds depth. You can also use decaf if preferred.

Q8: Why is my loaf dry or crumbly?

A: Possible reasons:

  • Overbaking — check early and don’t exceed 35 mins

  • Not enough soaking of the fruit

  • Too much flour — always spoon and level when measuring

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