If ever there was an Oh My Gosh sweet bread fruit cake, then this traditional Irish Barmbrack (Fruit Bread) would deservedly hold that name! This bread is so addictively delicious that there's no sense waiting for an Irish holiday to roll around to enjoy this amazing bread!
1cuptea(cold, strong brewed - we use Tazo Wild Orange)
¼cupcandied orange peel(or the zest of 1 whole large orange)
1cuplight brown sugar(packed)
2cupsself rising flour(1 cup self rising flour equal to 1 cup all-purpose flour w/1 ½ tsp baking powder and ¼ tsp salt)
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In a bowl, combine the dark steeped tea with dried fruits and candied peel (or orange zest), cover with cling film, and allow to soak refrigerated overnight.
Preheat your oven to 350 degrees F (175 degrees C) and line a loaf pan with parchment paper that has been greased.
In a large mixing bowl, combine the tea and fruit with egg, spices (cinnamon, clove, nutmeg) and brown sugar. Stir to combine thoroughly, then add all of the self rising flour.
Mix until all of the flour is incorporated into a wet dough, then transfer the dough into your loaf pan. Bake at 350 degrees F (175 degrees C) for 1 hour then check the color of your baked bread (if it is getting too dark, cover with aluminum foil to keep from browning too deeply).
Your bread should be fully baked between 1 hour and 15-30 minutes (mine is typically done at 75-80 minutes). Transfer the baked loaf to a wire cooling rack to cool 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.