Irish Barm Brack Fruit Loaf Recipe

Name: Irish Barm Brack Fruit Loaf
Prep time: 60 min
Cook time: 105 min
Total time: 165 min
Yield: Serves 1 or more
Ingredients: Golden Raisin; Currants; Crystallized Cherries; Candied Peel; Light Brown Sugar; Self Rising Flour; Tea; Egg; Mixed Spice

This traditional Irish Barm Brack, also known as Tea Brack, is a deliciously moist fruit loaf perfect for cozy evenings and special occasions. Unlike many quick breads, this recipe features raisins and currants soaked overnight in tea for intensified flavor. The original brack, made with barm (a mixture of hops and malt), milk, and flour, was a New Year's tradition, with pieces tossed behind the house to ward off poverty! Its unique texture falls somewhere between a loaf and a bread – utterly irresistible. This recipe simplifies the traditional method for modern bakers, resulting in a comforting and flavorful treat.

Prep Time 60 mins

Cook Time 105 mins

Calories 2428.9 kcal

Protein 78g

Rating 4.7 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Irish Barm Brack Fruit Loaf

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How to Make Irish Barm Brack Fruit Loaf

In a large bowl, combine the raisins, currants, and cold tea. Soak overnight in the refrigerator.
Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper, leaving an overhang on the sides to lift the baked loaf out easily.
In a separate large bowl, dissolve the yeast in 1/4 cup of warm milk (105-115°F). Let stand for 5-10 minutes until foamy.
Add the remaining milk, sugars, melted butter, egg, cinnamon, nutmeg, cloves, and salt to the yeast mixture. Whisk until well combined.
Add the flour gradually to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the soaked raisins and currants with their tea.
Pour the batter into the prepared loaf pan.
Bake for approximately 1 hour and 5 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve with butter. Keeps well in an airtight container for several days.