Scottish Tea Bread (Fruit Loaf or Bara Brith)

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.

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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

*TIPS~

1. 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.
2. Also, the stronger the tea, the darker the bread will be.
3. 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).

Tea lover? Try Taylor Swift’s chai cookie recipe.

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Scottish Tea Bread (Fruit Loaf)

Yield: 1 loaf

Prep Time: 8 minutes

Bake Time: 1 hour

Total Time: 1 hour 8 minutes

Also known as Bara Brith, this bread is so easy to make, and contains no butter.

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Ingredients

• 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

Instructions

1. 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.
2. Preheat the oven to 350°F (180°C)
3. Butter and flour the inside of a loaf tin and set aside.
4. Place the fruit mixture into a large bowl and add the beaten egg, flour and baking powder and mix until well combined.
5. Pour mixture into prepared pan and place into preheated oven. Bake for 60 to 65 minutes or until a cake tester comes out clean.
6. 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.

Notes

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

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