Toffee Loaf
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Moist and indulgent toffee loaf, perfect for a comforting dessert.
Ella x
Ingredients
- 300all-purpose flour
- 10baking powder
- 5salt
- 200unsalted butter
- 400granulated sugar
- 200light brown sugar
- 4large eggs
- 200toffee bits
- 100dried currants
- 1vanilla extract
- 100unsalted milk
- 5baking soda
Detail level
Instructions
- 1
Preheat the oven to 180 degrees Celsius. Grease a 20cm loaf tin and line it with parchment paper.
- 2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Tip: Make sure to sift the dry ingredients for an even texture.
- 3
In a large mixing bowl, cream together butter and sugars until light and fluffy.
Tip: Use an electric mixer for best results.
- 4
Beat in eggs one at a time, followed by vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
In a small bowl, whisk together milk and baking soda. Add to the wet ingredients and mix until combined.
Tip: Don't overmix, or the loaf will become dense.
- 6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Tip: Don't overmix, or the loaf will become tough.
- 7
Stir in toffee bits, currants, and baking soda.
Tip: Make sure everything is evenly distributed.
- 8
Pour the batter into the prepared loaf tin and smooth the top.
Tip: Use a spatula to create a smooth surface.
- 9
Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Tip: Check for doneness every 10 minutes.
- 10
Remove from the oven and let cool in the tin for 10 minutes before transferring to a wire rack.
Tip: Let the loaf cool completely before slicing.
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