Irish Barmbrack Fruit Loaf

Irish Barmbrack Fruit Loaf is a soft, lightly sweet tea bread packed with tea-soaked dried fruit. It slices beautifully, tastes even better the next day, and makes the perfect companion to a warm cup of tea. Simple, cozy, and full of flavor.

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Prep Time 10

Cook Time 1

Total Time 1 10

Servings: 12 slices

Course: Breakfast

Cuisine: irish

Calories: 190

Ingredients Method Notes

Ingredients

For the fruit soak:

1 ½ cups dried fruit raisins, currants, sultanas, or a mix
1 cup strong hot black tea

Dry + remaining ingredients:

2 cups all-purpose flour
2 tsp baking powder
½ cup brown sugar
1 egg beaten
1 tsp ground cinnamon
¼ tsp nutmeg
Zest of 1 orange optional

Method

Soak the fruit

Place the dried fruit in a bowl. Pour the hot tea over it and let it sit overnight or at least 6 hours. This softens the fruit and gives the loaf its signature flavor.

Prepare the oven and pan

Heat the oven to 350°F (175°C). Line a loaf pan with parchment paper.

Mix dry ingredients

In a large bowl, stir together the flour, baking powder, brown sugar, cinnamon, nutmeg, and orange zest if using.

Add wet ingredients

Pour the beaten egg into the dry mix. Add the entire fruit-and-tea mixture (don’t drain the liquid). Stir until everything comes together. The batter will be thick.

Fill the pan

Spoon the batter into the prepared loaf pan and smooth the top.

Bake

Bake for 60–70 minutes. A skewer inserted in the center should come out clean.

Cool completely

Let the loaf cool in the pan for 10 minutes, then move it to a rack. The loaf slices best once cooled.

Notes

– This bread tastes even better the next day after the flavors settle.
– If your tea isn’t strong, the loaf will taste flat. Make it good and bold.
– You can swap some dried fruit with chopped dates or candied peel if you like a brighter flavor.
– Serve it plain, toasted, or with butter. All three are great.