Irish Barmbrack Fruit Bread (Printable version)
Moist Irish bread enriched with tea-soaked dried fruits and subtle spices for a flavorful bite.
# 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 plain (all-purpose) flour
05 - 1/2 cup brown sugar
06 - 1 tsp baking powder
07 - 1/2 tsp ground cinnamon
08 - 1/2 tsp ground mixed spice
09 - 1/4 tsp salt
→ Wet Ingredients
10 - 1 large egg
11 - 2 tbsp unsalted butter, melted
12 - Zest of 1 orange (optional)
# How To:
01 - Combine dried fruit and mixed peel in a bowl. Pour hot tea over the mixture, cover, and let soak for 1 hour. For extra plumpness, soak overnight.
02 - Preheat oven to 340°F. Grease and line a 2 lb loaf tin.
03 - Sift flour, baking powder, cinnamon, mixed spice, and salt into a large bowl. Stir in brown sugar until well combined.
04 - Beat egg with melted butter and orange zest in a separate bowl.
05 - Pour wet mixture and soaked fruit with remaining tea into dry ingredients. Fold gently until just combined.
06 - Transfer batter to prepared loaf tin and smooth the top evenly.
07 - Bake for 55-65 minutes until a skewer inserted in the center comes out clean.
08 - Let cool in tin for 10 minutes, then turn out onto wire rack to cool completely.
09 - Slice and serve plain or generously buttered.
# Expert Advice:
01 -
- The tea-soaked fruit creates pockets of moisture that keep this bread fresh for days
- Its one of those rare recipes that tastes even better the next morning, toasted with butter
02 -
- Overmixing the batter will make the bread tough, so stop as soon as the flour disappears
- The loaf is done when it pulls away from the sides of the tin, even if it still looks slightly moist on top
03 -
- Weigh your ingredients rather than using cups for consistent results every time
- Use room temperature ingredients to prevent the melted butter from seizing when it hits the egg