Description
This Irish Barmbrack Bread recipe blends traditional Irish flavors with rich spices and dried fruits like golden raisins and cherries. The moist, cake-like texture and slightly crunchy crust make it an irresistible treat. Perfect for St. Patrick’s Day or any occasion, serve it with a warm cup of tea for an authentic Irish experience. Whether served fresh or toasted with Irish butter, this Barmbrack bread will be a crowd-pleaser at your next gathering.
Ingredients
- 1 cup tea (English Breakfast or Earl Grey)
- 1/2 cup golden raisins
- 1/2 cup dried cherries
- Zest of 1 lemon
- 2 cups all-purpose flour
- 1/2 cup dark brown sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 cup Kerrygold unsalted butter, melted
- 1/2 cup whole milk, warm
- 1 large egg
Instructions
- In a bowl, mix the hot tea, raisins, and cherries. Cover with plastic wrap and let sit for 20-30 minutes until the fruit softens. Drain the fruit and place on a paper towel to absorb excess liquid.
- Preheat the oven to 325°F (163°C).
- In a separate bowl, whisk together flour, brown sugar, baking soda, cinnamon, nutmeg, and cloves.
- Create a well in the center of the dry ingredients.
- In another bowl, whisk together the melted butter, warm milk, and egg.
- Pour the wet mixture into the well along with the drained fruit. Stir until a wet dough forms.
- Transfer the dough into a greased loaf pan lined with parchment paper.
- Bake for 32-37 minutes, or until a cake tester comes out clean when inserted.
- Let it cool slightly before serving.
- Serve warm with Irish butter.
Notes
- This bread can be made in advance and stored for a few days. For longer storage, freeze it.
- You can replace dried cherries with other dried fruits like cranberries or currants, and add nuts like walnuts or pecans for extra flavor and texture.
- For a sweeter bread, add a tablespoon of honey to the dough.
- Prep Time: 20 minutes
- Cook Time: 32-37 minutes
- Category: Bread, Dessert, Snack
- Method: Baking
- Cuisine: Irish
