Simple Tea Bread: aka Bara Brith or Barmbrack

Slice of simple tea bread spread with salted butter.

4.67 from 3 votes

Simple Tea Bread: aka Bara Brith or Barmbrack

Tea bread is a very British type of simple fat-free fruit cake. It's not as sweet as most fruit bakes, but it is more of a loaf cake than a bread as it doesn't contain yeast. Dried fruit are soaked and plumped up in black tea. This recipe is super easy to make and very tasty, especially when spread with butter.

Prep Time10

Cook Time1

Marinading Time8

Course: Afternoon Tea

Cuisine: British, Irish, Welsh

Keyword: dried fruit, fruit loaf, tea, tea cakes

Servings: slices

Calories: 184kcal

Author: Choclette @ Tin and Thyme

Equipment

2 lb loaf tin (affiliate link)

Ingredients

100 g sultanas raisins or currants
200 g mixed dried fruit can use more of the above for a traditional loaf (I used a mix of chopped dates and dried apricots)
50 g dark brown sugar (I used muscovado)
350 ml strong black tea can use Earl Grey for a more elegant flavour
225 g wholemeal flour (whole wheat)
2 tsp baking powder
1 tsp mixed spice or pumpkin spice
1 large egg

Metric - US Customary

Instructions

Chop any large fruit into roughly large raisin sized pieces. Place all of the fruit into a large mixing bowl along with the sugar. Pour the tea over the fruit. The tea doesn't have to be hot, but warm helps. Give everything a good stir. Cover the bowl with a plate or plastic bag and leave to soak overnight or for at least 6 hours.
100 g sultanas, 200 g mixed dried fruit, 50 g dark brown sugar, 350 ml strong black tea
When you're ready to bake, preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
Sift the dry ingredients into the bowl of fruit and stir to combine. Do not drain off any remaining tea.
225 g wholemeal flour (whole wheat), 2 tsp baking powder, 1 tsp mixed spice
Break in the egg and again stir to combine.
1 large egg
Scrape the mixture into a well greased or lined 900g (2 lb) loaf tin. Level the top then bake in the centre of the oven for an hour. The loaf is done when it's well risen and firm to the touch. An inserted skewer should come out more or less clean. If it's not quite done, give it another five to ten minutes.
Leave the loaf in the tin for a good ten minutes, then turn it out onto a wire rack to cool.
Once completely cool, cut into thick slices, spread with salted butter and enjoy with a cup of tea.

Notes

If you can hold back, this tea bread is at its best a day or even two after baking. Wrap in greaseproof paper and keep in a sealed container. It will last for a week kept this way.

In the north of England, many like to serve tea bread with a slice of cheese.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition