Dairy-Free Traditional Irish Barmbrack
Discover the charm of Ireland with this Dairy-Free Traditional Irish Barmbrack, a timeless tea loaf that’s brimming with flavor and perfect for any occasion. Made with plump, tea-soaked dried fruits and gently spiced with cinnamon and nutmeg, this barmbrack offers a moist and aromatic slice of comfort. Perfectly adapted for a dairy-free lifestyle, it uses almond milk and an egg replacement for a tender crumb without compromising on tradition. Easy to prepare with an overnight fruit soak and a simple batter, this bake is ideal as a breakfast treat or an afternoon pick-me-up, particularly when paired with a cozy cup of tea. Whether served plain or with a spread of your favorite dairy-free butter, this recipe promises an authentic and indulgent slice of Irish culture.
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Recipe Information
Ingredients
- 300 grams Dried mixed fruit (e.g., raisins, currants, sultanas)
- 250 milliliters Strong black tea (brewed and cooled)
- 250 grams All-purpose flour
- 75 grams Light brown sugar
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 60 milliliters Almond milk (or any unsweetened dairy-free milk)
- 1 serving Egg replacement (equivalent to 1 egg)
- 1 teaspoon Vanilla extract
Instructions
Place the dried mixed fruit in a large bowl and pour the brewed black tea over it. Stir well, cover, and allow the fruit to soak overnight (or for at least 6 hours).
Preheat your oven to 170°C (340°F) and line a 900-gram (2-pound) loaf tin with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, light brown sugar, cinnamon, nutmeg, baking powder, and salt until well combined.
In a separate bowl, mix the almond milk, prepared egg replacement, and vanilla extract.
Add the soaked fruit (along with any remaining liquid) to the dry ingredients and gently mix to combine.
Gradually add the almond milk mixture to the bowl, stirring until you form a thick batter. Be careful not to overmix.
Transfer the batter to the prepared loaf tin and smooth the top with a spatula.
Bake in the preheated oven for 70-75 minutes, or until a skewer inserted into the center comes out clean.
Remove the barmbrack from the oven and allow it to cool in the tin for 15 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve with your favorite dairy-free spread or enjoy plain with a cup of tea.
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1655 mg | 72% | |
| Total Carbohydrate | 512.0 g | 186% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 253.2 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 371 mg | 29% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2828 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
