Barmbrack (Irish Sweet Fruit Bread)

Ingredients

For the Fruit Soak

1 cup (150 g) raisins

1 cup (150 g) sultanas

½ cup (75 g) mixed peel

1 cup (240 ml) strong black tea

¼ cup (50 g) brown sugar

For the Dough

3 cups (360 g) all-purpose flour

¼ cup (50 g) sugar

1 tsp (3 g) ground cinnamon

¼ tsp (1 g) nutmeg

1 tsp (5 g) salt

2¼ tsp (7 g) instant yeast

3 tbsp (40 g) softened butter

1 egg

½ cup (120 ml) warm milk

For Brushing

2 tbsp (30 ml) warm milk or melted butter

Instructions

The magic of Barmbrack begins the night before, when the fruits rest and swell in a pool of strong black tea. As they soak, the raisins, sultanas, and mixed peel soften and grow plump, taking on that deep, comforting tea aroma. By morning, they’re juicy and fragrant—perfect for the loaf.

When you’re ready to bake, the flour waits in a bowl with cinnamon, nutmeg, sugar, salt, and yeast, a quiet blend of warmth and structure. The softened butter is worked in until the mixture resembles soft crumbs. Warm milk slips in next, followed by the egg, and everything begins to come together into a supple dough. It’s soft under your hands, slightly sticky, but smooth enough to knead into a gentle ball.

The soaked fruits are drained and folded into the dough, their sweetness spreading through it like little jewels. The dough rises in a warm place until it doubles, growing round and airy.

Once risen, it’s shaped into a neat loaf and tucked into a greased tin, where it rises again, slowly lifting and filling out the pan. When it finally goes into the oven, the kitchen fills with the smell of sweet spice and warm bread—always the first sign that Barmbrack is nearly ready.

It bakes until golden and firm, and the moment it comes out, a soft brush of warm milk or melted butter gives it a gentle shine and keeps the crust tender. You let it cool just enough to slice, revealing the fruits scattered beautifully through the crumb.

Served warm with butter, it feels like comfort in every bite—sweet, soft, and perfect with tea.