Bara Brith (Tea Bread or Fruit Loaf)
Bara Brith, Scottish tea bread or fruit loaf, are all names for a sweet 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 Bara Brith tea bread is to make.
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Just soak the dried 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 and texture to a clootie dumpling (recipe for that one to come). Bara Brith is so moist and absolutely perfect to have with a cup of tea.
The next time you have a leftover tea in your pot, remember that you can make this Bara Brith. Scottish tea bread is 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.
Another famous Welsh recipe: Welsh cakes are absolutely more-ish!
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!
What is Bara Brith?
Bara brith is a Welsh fruit bread, however, there are many similar versions across the British Isles and Ireland. The words translate to “speckled bread.” The recipes are all similar, like versions of a fruit cake in the US.
Here’s a more traditional fruit cake that’s traditional for Easter, a SImnel cake features marzipan.
Scottish tea bread is made without yeast, Bara Brith can be made the same way, or with yeast, and Irish barmbrack uses yeast. A traditional English tea loaf is also made without yeast.
You may also like this Scottish Fruit Slice recipe!
Here’s the Bara Brith recipe from a website called Glesga Pals (Glesga is Glaswegian for Glasgow).
*TIPS~
- Use 12 ounces (just under 2 1/4 c) total of dried fruit. I have made this countless times and love using orange flavored cranberries with raisins and sultanas which is 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.
Bara Brith (Scottish Tea Loaf)
recipe slightly adapted from Glesga Pals Dazzle’s Mammy (mother) makes one loaf
FULL PRINTABLE RECIPE BELOW
Ingredients
- Zante currants (not blackcurrants)
- raisins
- golden raisins (Sultanas)
- brown sugar
- hot black tea
- egg
- all purpose flour
- baking powder
Directions
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 the Bara Brith mixture into the 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 (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)
Ingredients
- ⅔ cup Zante currants (not blackcurrants)
- ¾ cup raisins
- ¾ cup golden raisins (Sultanas)
- 1 ¼ cup dark brown sugar (soft)
- 10 oz hot black tea
- 1 egg beaten
- 1 ¾ cup all-purpose flour sifted
- 2 tsp baking powder
Instructions
- 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.
Notes
- Soak the fruit in tea and orange juice or tea and whisky for a wee twist.
Nutrition
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Well, as I have an inconceivable aversion to tea, I think I will make this and soak my fruit in scotch! That keeps it Scottish, right? Seriously, that is what I will do….
OMG, I can’t imagine having an aversion to tea! There are so many types! But, yes, the whisky version should be good, too! Let me know how it goes! :)
Coffee and tea are probably the only two things I don’t ingest by choice. They just make me queasy when I smell them!
That’s amazing!
Hmmm…I’m just getting this post…PLEASE come to Paris. I know you will be able to figure out this Pain au raison from boulanger de la tour . Its loaded with yellow and other raisins. Granted it is is neither cake nor bread. It would go well with tea if you could manage not to eat it on the way home…
https://www.flickr.com/photos/parisbreakfast/33475004683/
Oooh, I’ve had that! Definitely DELICIOUS!
Regarding just getting the post from February, I have NO CLUE what happened! I got it today too, but it was sent out in February, so I really don’t know why it was sent again. Hope it doesn’t happen again!
Leftover tea! *gasp* For shame!
Having said that I love tea bread (low fat though not low sugar) and make it quite regularly with Lady Grey and whatever dried fruit needs using up. Though seeing your gorgeous example I have a hankering for a trad version. Mmmm guess what will steeping on my work surface tonight. Thanks for inspiring my inbox.
Haha! I understand! I have to purposefully make extra tea to have “leftover tea”!
This is very strange that this tea bread recipe was sent out tonight because I published it at the end of February! It mysteriously was emailed out again today, and I have no idea why. Glad it inspired your inbox, though!! :)
Thank you for this recipe. My mother used to make it but I never got her recipe. Well, now I have it! I love that you focus on traditional recipes, many lost and forgotten.
Lovely to hear this, Margaret! As you can see, it’s someone’s “Mammy’s” recipe! It’s my hope to revive these “REAL” recipes and stop these horrific concoctions of cans and chemicals from being made and served to families across the country. Let me know how it turns out, Margaret!
I made this on the weekend for my mother who is of Scottish ancestry. She married a full-blown Italian, so I am somewhat like you – a Scottish-Italian (albeit Canadian)!! The recipe turned out wonderfully! I agree with you- it is very easy to make and quite moist. I thought I had overcooked it, because the top was quite a dark golden brown colour when I pulled it out at 65 minutes, but when I checked it at just under 60 minutes, the tester still came out a bit wet. But as it sits, I swear it is getting moister – and we all love the taste of the golden dark “crust” on the outside. I used zante currants, golden yellow raisins (I’m not sure if these are known as Sultana’s??), and jumbo flame raisins. A big hit with everyone, including my toddler. Will try with cranberries next time, as you suggest. I am wondering however – have you ever added a touch of cinnamon or other spices to this? I was also considering trying it with Earl Grey tea and perhaps adding in some lemon or orange zest. Either way, thanks so much for this perfect recipe! I am a big fan of your site!!
Lovely to hear, Vittoria! Yes, we are rather similar! :) Love it!
So glad everyone enjoyed this tea bread, and to answer your questions, yes, golden raisins = sultanas. I have not added cinnamon or spices, simply because that would never happen in Scotland! haha! However, you could always give it a try. I think the Earl Grey with the citrus zest sounds much more enticing to me! I’m making another this week with dried cranberries soaked in some sort of liqueur! ;) Too many options!
Thanks so much for letting me know you like my site! I SOOOOO appreciate it! :)
I’m not sure why these types of breads are not more popular in the States. I love a really good fruit-filled bread. So perfect with a cup of tea! Yours looks perfect!
I say that all the time for so many different British recipes (HELLO–Cream Buns?) You’d love this bread, Cynthia!
As I sip my morning coffee I’m thinking I could really go for this right now… !
I think you’d like it, Frank and I love how easy it is to whip up after the fruit has soaked. My mother and my aunt in Toronto both made one yesterday, not knowing the other was making it, too! They loved it when they were here :)
This recipe just made my day–my parents went on a mission trip and talk about the scottish tea bread they enjoy and have asked me recently if I had a recipe for it–well, now I do :)
Goodness, what timing! Well, that was meant to be, Kristen! So glad you saw it and I’m sure it will be a special treat for your parents! :)