Irish Barmbrack Fruit Bread

The kitchen was gray and rainy last Tuesday when the smell of brewing tea hit me, and suddenly I needed to make Barmbrack. Something about the damp afternoon made those tea-soaked fruits feel like exactly what the house required.

Last autumn my neighbor from Dublin stopped by while a loaf was cooling, took one bite of the buttered slice, and went quiet for a full minute before admitting it reminded her exactly of her grandmothers kitchen.

Ingredients

• Mixed dried fruit: The combination of raisins, sultanas, and currants creates layers of sweetness
• Mixed peel: Completely optional, but adds that authentic citrus brightness traditionalists love
• Strong black tea: Use something robust like Irish breakfast or English breakfast for proper flavor
• Plain flour: All purpose works perfectly here, no need for bread flour
• Brown sugar: Gives the loaf a subtle molasses depth that white sugar cannot replicate
• Baking powder: This is the only leavening, so make sure its fresh
• Cinnamon and mixed spice: The spice blend is non negotiable for that proper Irish taste
• Salt: Just enough to make the spices sing without making it savory
• Egg: Room temperature eggs blend better into the melted butter
• Melted butter: Adds richness and helps create a tender crumb
• Orange zest: Fresh zest cuts through the dried fruit sweetness beautifully

Instructions

Soak the fruit:

Combine the dried fruit and mixed peel in a bowl, pour over the hot tea, cover and let it steep for at least one hour or overnight if you remember to plan ahead

Prep your oven and pan:

Preheat to 170°C (340°F) and grease a 900 g loaf tin thoroughly, lining the bottom with parchment paper prevents any sticking drama

Mix the dry ingredients:

Sift together the flour, baking powder, cinnamon, mixed spice and salt, then stir in the brown sugar until no lumps remain

Whisk the wet mixture:

Beat the egg into the melted butter along with the orange zest until everything is fully incorporated

Combine everything:

Pour both the wet mixture and the soaked fruit with any remaining tea into the dry ingredients, fold gently until just combined

Bake:

Spoon the batter into your prepared tin, smooth the top, and bake for 55 to 65 minutes until a skewer comes out clean

Cool properly:

Let the loaf rest in the tin for 10 minutes before turning it out onto a wire rack to cool completely

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My youngest swears the lucky slice is always the one with the most fruit, and honestly, after watching how carefully she distributes those plump tea soaked pieces, I cannot argue with her method.

The Tea Matters

I have tested different tea strengths and found that weaker brews leave the fruit tasting flat while the robust stuff penetrates each raisin and currant completely.

Storage Secrets

This bread actually improves on day two as the flavors meld together, though it rarely lasts beyond day three in my house without someone requesting another loaf.

Serving Ideas

Butter is non negotiable in my opinion, but I have also served it with a sharp cheddar for a savory sweet contrast that works surprisingly well.

• Toast leftover slices and top with lemon curd
• Try it with Irish butter and a cup of Barrys tea
• Fry day old slices in butter for breakfast

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There is something deeply comforting about a recipe that asks for nothing more than patience and tea, yet delivers something this perfect.

Recipe FAQs

→ What fruits are used in Barmbrack?

Typically, mixed dried fruits such as raisins, sultanas, and currants are soaked in black tea to plump them before baking.

→ How long should the dried fruit soak?

Soaking for at least one hour allows the fruit to absorb the tea’s flavor and soften, though soaking overnight enhances plumpness.

→ Can Barmbrack be made without eggs?

Eggs provide structure and moisture, so replacing them requires suitable substitutes like flaxseed or commercial egg replacers.

→ What spices give Barmbrack its flavor?

Ground cinnamon and mixed spice are commonly added to give a warm, fragrant note to the bread.

→ How should Barmbrack be stored?

Keep the loaf in an airtight container at room temperature for up to five days to maintain freshness.