Gluten-Free Traditional Irish Barmbrack
Indulge in the warm, spiced flavors of Gluten-Free Traditional Irish Barmbrack, a delightful twist on Ireland's beloved fruit-studded loaf. Perfectly moist and naturally sweetened with plump dried fruits soaked in black tea (and a splash of whiskey or orange juice for extra flair), this recipe captures the essence of Irish baking without compromising on texture or taste. Made with gluten-free all-purpose flour and subtly spiced with cinnamon and nutmeg, this easy-to-make tea loaf is a festive favorite or a year-round treat. Serve it plain or slathered with butter for a delightful snack or breakfast, and enjoy a slice of Irish tradition, gluten-free and utterly delicious!
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Recipe Information
Ingredients
- 300 grams dried mixed fruit (e.g., raisins, sultanas, currants)
- 300 milliliters strong brewed black tea
- 250 grams gluten-free all-purpose flour
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 100 grams light brown sugar
- 2 pieces large eggs
- 50 grams unsalted butter, melted
- 1 piece zest of an orange
- 2 tablespoons optional whiskey or orange juice
Instructions
Place the dried mixed fruit in a medium bowl and pour the brewed tea over it. If desired, stir in the optional whiskey or orange juice. Cover and let soak overnight or for at least 6 hours to plump up the fruit.
Preheat your oven to 170°C (325°F) and grease and line a loaf tin with parchment paper.
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, baking powder, ground cinnamon, ground nutmeg, and light brown sugar. Mix well to distribute evenly.
In another bowl, whisk together the eggs, melted butter, and orange zest until smooth.
Drain the soaked fruit, reserving the excess liquid. Add the drained fruit to the dry ingredients and mix until evenly distributed.
Pour the wet ingredients into the dry ingredients. Stir gently to combine, adding a few tablespoons of the reserved soaking liquid if the batter feels too dry. The batter should have a thick, drop-batter consistency.
Transfer the batter into the prepared loaf tin, smoothing the top with a spatula.
Bake in the preheated oven for about 60 minutes, or until a skewer inserted into the center comes out clean.
Once baked, remove the barmbrack from the oven and let it cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve plain, or spread with butter for a traditional Irish treat. Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 1139 mg | 50% | |
| Total Carbohydrate | 570.0 g | 207% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 278.4 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 342 mg | 26% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2662 mg | 57% | |
*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.
