Irish Barmbrack (Fruit Bread)

Traditional Irish Barmbrack (Fruit Bread) is the best raisin bread you'll ever bake. It's incredibly easy to make and needs no yeast. It's so delicious that there's no sense waiting for an Irish holiday to roll around to enjoy this amazing bread. Bake it up anytime or for the holidays that barmbrack is a traditional part of, including St. Patrick's Day, Halloween, and New Year's Day!

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• ✔️ Fun Facts About Barmbrack
• 🥘 Ingredients
• 🔪 How To Make Barmbrack
• 💭 Tips & Notes
• 🇮🇪 More Great Irish Recipes
• 📖 Recipe Card
• 💬 Reviews

You've missed a sensational treat if you've never heard of Barmbrack.

The baking brack will fill your house with an aroma so tantalizing that everyone who smells it will eagerly await the chime of the oven timer.

I don't know how or why I let my memory occasionally lapse on how much I (and everyone else who ever tries it) enjoy this fantastic traditional Irish fruit bread.

I have loved baking and buttering up this bread since I first saw a recipe from Mary Berry - a lady I adore and am unashamedly an avid fan-girl of!

✔️ Fun Facts About Barmbrack

Traditional Irish Barmbrack (without yeast) is Ireland's favorite fruit cake with a long and interesting history behind it.

Brack has been made for Irish holidays such as Halloween (and originating from the Celtic harvest celebration of Samhain), where the bread was called báirín breac, meaning speckled bread.

This name referred to the dotted appearance of the bread with all of the chunks of dried fruit.

New Year's, where bits of the Irish Barm Brack are thrown at the back doors of homes to ward off poverty in the coming year. And, of course, most recently, it is still lovingly baked in homes everywhere for St. Patrick's Day!

🥘 Ingredients

Sticking with the traditional roots of this bread, I make my Irish Barm Brack without yeast. While many types of fruit are used, the most common are sultanas (AKA golden raisins), raisins, currants, cherries, and cranberries.

Plain raisins are my least favorite to use in this bread, as all of the others tend to absorb the tea better and result in the best flavor. I'm using the golden raisins in my tea brack today, along with dried cranberries and cherries.

• Tea - 1 cup of a good, strong-brewed tea to soak the fruit in overnight. Pick a strong black tea or a complementary tea flavor that will add richness to your brack.
• Fruit - 1 ½-2 cups of a dried fruit combination of sultanas (golden raisins), raisins, and dried cherries plus some dried orange peel for a stronger orange and fruit flavor. Other fruits, such as dried apricots or prunes, can be added if desired.
• Egg - 1 large egg to bind the bread and add volume. Starting with a room-temperature egg is great for making sure that your baking times match mine.
• Baking Spices - you need about 2 teaspoons of your favorite warm baking spices. I use a combination of cinnamon, cloves, and nutmeg for tasty perfection! My mixed spice is also ideal for this recipe!
• Brown Sugar - 1 cup light brown sugar to add just the right amount of sweetness and rich perfection from the molasses content!
• Self-Rising Flour - to skip the yeast, I use 2 cups of self-rising flour in this traditional bread. To make your own homemade self-rising flour, see my guide for this quick and easy swap.

Note that in my research on traditional barmbrack recipes, very few included whiskey. However, if desired, you could add a splash of Irish whiskey to the fruit while soaking. 🙂

🔪 How To Make Barmbrack

1. Soak the fruit. In a bowl, combine the dark steeped tea with 1 ½-2 cups of your dried fruits (raisins, sultanas, dried cherries, dried cranberries, and dried currants are all great choices) and dried orange peel (or orange zest), cover with cling film, and allow to soak while refrigerated overnight.
2. Prep. Preheat your oven to 350ºF (175ºC) and line a 9x5-inch loaf pan with parchment paper that has been greased. Set your soaked fruit and one large egg out to warm while gathering ingredients.
3. Add ingredients. In a large mixing bowl, combine the tea and fruit with egg, 2 teaspoons of spices (cinnamon, clove, nutmeg, or mixed spice), and light brown sugar. Stir to combine thoroughly, then add 2 cups of self-rising flour.
4. Transfer. Mix until all of the flour is incorporated into a wet dough, then transfer the dough into your loaf pan.

Bake, Cool & Serve

1. Bake until golden. Place on the middle of your oven's center rack and bake at 350ºF (175ºC) for 1 hour, then check the color of your baked bread. If the top of your bread loaf is getting too dark, cover it with aluminum foil to keep it from browning too deeply.
2. Remove from the oven. Your bread should be fully baked between 1 hour and 15-30 minutes (mine are typically done at 75-80 minutes). Remove from the oven when done and allow it to cool in the pan for 10 minutes, then lift it out and remove the parchment paper.
3. Cool. Allow the bread to cool fully on a wire cooling rack before slicing and serving.

*Baking times can vary based on the size of your loaf pan, oven temperatures, or if you baked a shaped or round loaf on a baking sheet.

💭 Tips & Notes

• Soaking the Fruit: Soak your dried fruits in strong-brewed tea overnight. This not only hydrates the fruit but also infuses them with tea flavor, enhancing the overall taste of the barmbrack.
• Fruit Choices: While sultanas, raisins, and dried cherries are commonly used, feel free to experiment with other dried fruits like cranberries or apricots for different flavors.
• Tea Selection: Choose a robust black tea for soaking the fruit. The stronger the tea, the more pronounced the flavor in your barmbrack.
• Spice Mix: The recipe calls for warm baking spices. You can use pre-mixed spice blends like British mixed spice or make your own combination of cinnamon, cloves, and nutmeg for a personalized touch.
• Brown Sugar: Light brown sugar is recommended for its moisture and molasses content, which adds depth and richness to the bread.
• Self-Rising Flour: If you don't have self-rising flour, you can easily make your own by adding baking powder and salt to all-purpose flour. This eliminates the need for yeast.
• Baking Tips: Monitor your barmbrack during baking. If the top is browning too quickly, cover it with aluminum foil to prevent it from burning while ensuring the bread cooks through.
• Cooling: Allow the barmbrack to cool in the pan for about 10 minutes before transferring it to a wire rack. This makes it easier to slice and serves.
• Serving Suggestion: Barmbrack is traditionally enjoyed with butter. Slice and serve with a generous spread of butter for a truly comforting treat.
• Storage: Barmbrack keeps well when wrapped in parchment paper and stored in an airtight container. It can last for several days, allowing the flavors to develop further.

🇮🇪 More Great Irish Recipes

In addition to these tasty recipes featured in the list, you should be sure to check out all of my great authentic Irish recipes, too!

• Irish Oatmeal Cake with Caramel Pecan Frosting
• Irish Apple Cake
• Traditional Irish Soda Bread
• Potato Leek Soup
• Apple Blackberry Crumble

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