This Scottish tea bread, or fruit loaf, or Bara Brith recipe, is for a bread which one would have with a cup of tea. However, this is even made using tea! So put the kettle on and make an extra strong pot of tea!
You also won’t believe how easy this tea bread is to make.
As an Amazon Associate I earn from qualifying purchases.
Just soak the fruit with tea and sugar the night before–the next morning, throw in the egg, flour and baking powder and bake! It’s similar in taste to a clootie dumpling (recipe for that one to come), if you know what that is, but is so moist and absolutely perfect to have with a cup of tea. Okay, so when you guessed about having it with a cup of tea, you were partially correct!
The next time you have a leftover tea in your pot, remember you can make this Scottish tea bread. It’s super easy to make! I usually soak the dried fruit overnight, then add the egg, flour and raising agent the next morning, and throw it in a pan–done! However, you can soak the fruit in the morning and bake later in the afternoon. Did I mention there’s no butter in this recipe? Save your butter for making shortbread.
Need to make this tea bread gluten free? I’ve got you covered!
Updated January 29, 2018 ~ In the past week, I’ve had two readers write to me asking if this bread is Bara Brith. Bara Brith is a Welsh bread (meaning speckled bread), but I always thought it was made with yeast.
However, apparently this isn’t the case: it can be made with or without yeast. So yes, this tea bread recipes is actually a recipe for Bara Brith, too! Who knew we’ve been making a Bara Brith recipe? 😀
You may also like this Scottish Fruit Slice recipe!
Here’s the Scottish tea bread recipe from a website called Glesga Pals (Glesga is Glaswegian for Glasgow).
Scottish Tea Bread (Fruit Loaf or Bara Brith)
recipe slightly adapted from Glesga Pals Dazzle’s Mammy (mother) makes one loaf
FULL PRINTABLE RECIPE BELOW
- Use 12 ounces (just under 2 1/4 c) total of dried fruit. I have made this countless times and used orange flavored cranberries with raisins and sultanas once, which was really good! I used dried pineapple and DID NOT like it.
- Also, the stronger the tea, the darker the bread will be.
- I’ve also used 8 oz of tea and 2 0z of brandy, but honestly couldn’t tell the difference in the outcome.
Put all the dried fruit into a bowl with the brown sugar and pour the hot tea over the top. Cover and let stand on the counter overnight.
Preheat the oven to 350°F (180°C)
Butter and flour the inside of a loaf tin and set aside.
Pour the fruit/tea mixture into a large bowl.
Next, add the beaten egg.
Then add the flour and baking powder and mix until well combined.
Pour mixture into prepared pan and place into preheated oven.
Bake for 60 to 65 minutes or until a cake tester comes out clean. Allow the bread to cool in the pan for 15 minutes, then carefully remove cake from pan and place on cooling rack. Cool completely before slicing.
Serve the Scottish tea bread (or Bara Brith) with a hot cup of tea. You could even toast it the next day and spread it with butter. I also had a friend from Scotland who said she fried it in the morning (like Clootie Dumpling) and absolutely raved about eating it that way. (It’s a Scottish thing).
Scottish Tea Bread (Fruit Loaf)
Also known as Bara Brith, this bread is so easy to make, and contains no butter.
- 114 g (2/3 c) Zante currants (not blackcurrants)
- 114 g (3/4 c) raisins
- 114 g (3/4 c) golden raisins (Sultanas)
- 175 g (1 1/4 c) soft, dark brown sugar
- 300 ml (10 oz) hot black tea
- 1 egg, beaten
- 285 g (1 3/4 c) all purpose flour, sifted
- 2 tsp baking powder
- Put all the dried fruit into a bowl with the brown sugar and pour the hot tea over the top. Cover and let stand on the counter overnight.
- Preheat the oven to 350°F (180°C)
- Butter and flour the inside of a loaf tin and set aside.
- Place the fruit mixture into a large bowl and add the beaten egg, flour and baking powder and mix until well combined.
- Pour mixture into prepared pan and place into preheated oven. Bake for 60 to 65 minutes or until a cake tester comes out clean.
- Allow to cool in pan for 15 minutes, then carefully remove cake from pan and place on cooling rack. Cool completely before slicing. Serve with a hot cup of tea.
Soak the fruit in tea and orange juice or tea and whisky for a wee twist.
Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving:Calories: 168Total Fat: 1gCholesterol: 0mgSodium: 0mgCarbohydrates: 46gFiber: 0gSugar: 0gProtein: 3g
Don’t miss another post! Sign up for my FREE subscription below.
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
made Bara B’rith today, absolutely delicious, forgot how good it is.
Wonderful, Maureen! Thank you for letting me know!
Can I use self raising flour instead of all purpose and baking powder?
Possibly, but since I haven’t tried it, not sure how it will turn out. It’s not really a cake that you should use self-raising. That said, if you try it, let me know how it turns out. Now I’m curious, Rita. :)
It worked really well I used 1 1/4 cups of SR flour. I live in Canada so the flour might be different from US.
Thanks for letting us know, Rita!
This is wonderful tea bread! I also used strong Earl Grey tea with raisins and currants. This will be my go to “company” slices as well as my own dessert slices.Thanks for sharing!
After a few strange comments today, I’m delighted to see yours! Thank you so much, I’m so glad you like it! Hope you find more of my recipes to enjoy!