Irish Barmbrack Fruit Bread (Printable Version)

Moist Irish bread with tea-soaked dried fruits and warm spices, ideal for breakfast or afternoon tea.

# What You Need:

→ Dried Fruits

01 - 1 1/2 cups mixed dried fruit (raisins, sultanas, currants)
02 - 1/3 cup mixed peel (optional)
03 - 1 cup strong black tea, hot

→ Bread Base

04 - 2 cups all-purpose flour
05 - 1/2 cup brown sugar
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon ground cinnamon
08 - 1/2 teaspoon ground mixed spice
09 - 1/4 teaspoon salt

→ Wet Ingredients

10 - 1 large egg
11 - 2 tablespoons unsalted butter, melted
12 - Zest of 1 orange (optional)

# Directions:

01 - Combine dried fruit and mixed peel in a bowl. Pour hot tea over the mixture, cover, and let soak for 1 hour or overnight for enhanced plumpness.
02 - Preheat oven to 340°F. Grease and line a 2-pound loaf tin with parchment paper.
03 - Sift flour, baking powder, cinnamon, mixed spice, and salt into a large bowl. Stir in brown sugar until evenly distributed.
04 - Whisk egg with melted butter and orange zest (if using) in a separate bowl until well blended.
05 - Pour wet mixture and soaked fruit with remaining tea into dry ingredients. Fold gently until just combined—do not overmix.
06 - Transfer batter to prepared loaf tin and smooth surface. Bake for 55-65 minutes until a skewer inserted in the center emerges clean.
07 - Let bread cool in tin for 10 minutes, then remove to wire rack. Cool completely before slicing. Serve plain or buttered.

# Expert Tips:

01 -
  • The tea-soaked fruit creates incredible moisture without any complicated yeast work
  • It's one of those rare treats that actually tastes better the next day
  • Slicing into a warm loaf releases the most intoxicating spice-filled aroma
02 -
  • Overmixing the batter will make your bread tough instead of tender
  • The soaking step is absolutely not optional for authentic texture and flavor
  • If you add the traditional lucky coin or ring, wrap it securely in parchment first
03 -
  • If the top browns too quickly, tent with foil for the final 15 minutes of baking
  • A room temperature egg prevents the melted butter from solidifying when mixed
  • The bread is done when it pulls away slightly from the tin's edges

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