Vegan Traditional Irish Barmbrack
Celebrate the rich heritage of Irish baking with this Vegan Traditional Irish Barmbrack recipe, a moist, fruit-packed bread perfect for cozy afternoons. Infused with the deep flavors of strong black tea and spiced with cinnamon and nutmeg, this plant-based adaptation stays true to its roots while catering to modern dietary preferences. Featuring juicy raisins, sultanas, and currants soaked overnight for maximum flavor, the recipe uses a flax egg and plant milk to create a tender crumb without compromising on authenticity. Easy to prepare, this loaf pairs beautifully with tea and can be enjoyed plain or lightly spread with vegan butter for an indulgent treat. Perfect for festive occasions or everyday enjoyment, this classic Irish bread will transport you to the heart of Ireland in every bite.
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Recipe Information
Ingredients
- 300 ml Strong black tea
- 150 g Raisins
- 100 g Sultanas
- 100 g Dried currants
- 100 g Dark brown sugar
- 250 g All-purpose flour
- 2 tsp Baking powder
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 50 ml Plant milk (unsweetened, such as almond or oat milk)
- 1 tbsp Flaxseed meal (for flax egg)
- 3 tbsp Water (for flax egg)
Instructions
Prepare the tea by brewing 300ml of strong black tea. Let it cool slightly.
In a medium bowl, combine the raisins, sultanas, currants, and dark brown sugar. Pour the warm tea over the mixture. Cover the bowl and let the fruits soak overnight, or at least for 6 hours.
Preheat your oven to 170°C (340°F) and line a 1kg (2lb) loaf tin with parchment paper.
Prepare the flax egg by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water in a small bowl. Let it sit for 5 minutes until thickened.
In a large mixing bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg.
Add the soaked fruit mixture (including any leftover liquid), the flax egg, and 50ml of plant milk to the dry ingredients. Mix gently until just combined. Do not overmix.
Pour the batter into the prepared loaf tin and smooth the top with a spatula.
Bake in the preheated oven for 75-80 minutes, or until a skewer inserted into the center comes out clean.
Allow the barmbrack to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Serve slices of the vegan barmbrack with a cup of tea. It can be enjoyed plain or spread with a thin layer of vegan butter.
Nutrition Facts
Calories |
2387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1034 mg | 45% | |
| Total Carbohydrate | 572.0 g | 208% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 318.9 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 500 mg | 38% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3216 mg | 68% | |
*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.
