A Taste of Tradition: My Cherished Irish Tea Bread Recipe

There’s a particular comfort that settles in my soul whenever I bake an Irish tea bread. It’s more than just the aroma of warm fruit and spices filling the kitchen; it’s a sensory echo of rainy afternoons spent at my grandmother’s cottage, the worn pages of her recipe book open on the counter. The simple, honest ingredients, coaxed into something truly magical, always felt like a hug in edible form. This particular recipe, a steadfast favourite, never fails to transport me back to those cherished moments, a testament to the enduring power of good, honest baking.

Recipe Overview

• Prep Time: 15 minutes (plus overnight soaking)
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes (plus overnight soaking)
• Servings: 10
• Yield: 1 loaf
• Dietary Type: Contains Gluten, Dairy, and Eggs

Ingredients

This fruit loaf is a marvel of simplicity, relying on pantry staples to create a deeply satisfying treat. The overnight soak is key, allowing the dried fruits to plump up beautifully and absorb the fragrant tea.

• 250g mixed dried fruit (a combination of raisins, sultanas, currants, and glace cherries works wonderfully, but feel free to use your preferred mix)
• 125g dried apricots, chopped
• 1 cup raw sugar (granulated sugar can also be used)
• 1 cup strong black tea, brewed and cooled
• 1 egg, beaten
• 100g self-raising flour

Equipment Needed

• A medium-sized mixing bowl
• A loaf tin (approximately 9×5 inches or 23×13 cm)
• Baking parchment (optional, for lining the tin)
• Measuring cups and spoons
• Spatula or wooden spoon
• Wire cooling rack
• Oven

Instructions

The beauty of this Irish Tea Bread lies in its straightforward approach. The overnight soak is the only “waiting” involved, and it’s a passive, flavour-building process.

1. The day before you plan to bake, begin by combining the mixed dried fruit, chopped dried apricots, raw sugar, and the strong black tea in a medium-sized mixing bowl. Stir everything together to ensure the fruit is well coated and submerged in the tea. Cover the bowl and leave it to soak overnight. This crucial step allows the fruits to soften and plump, infusing them with the rich flavour of the tea.
2. When you are ready to bake, preheat your oven to 180°C (350°F / Gas Mark 4).
3. Grease your loaf tin thoroughly. For easier removal, you can also line the tin with baking parchment, ensuring it overhangs the sides slightly.
4. To the fruit and tea mixture from the previous night, add the beaten egg and the sifted self-raising flour.
5. Stir gently with a spatula or wooden spoon until all the ingredients are just combined. Be careful not to overmix; overworking the batter can lead to a tough loaf. You’re aiming for a thick, cohesive batter with the fruit evenly distributed.
6. Pour the batter into the prepared loaf tin. Smooth the top with your spatula.
7. Bake in the preheated oven for 1 hour, or until the top is firm to the touch and a skewer inserted into the centre comes out clean. The exact baking time can vary slightly depending on your oven, so keep an eye on it.
8. Once baked, remove the loaf from the oven and allow it to cool in the tin for about 10-15 minutes before carefully turning it out onto a wire cooling rack to cool completely.
9. Once fully cooled, slice thinly and serve, preferably spread with butter.

NOTE: The cooking time of 1 hour does not include the overnight soaking time required for the fruits.

Expert Tips & Tricks

• Fruit Combinations: While a standard mixed dried fruit blend is excellent, don’t hesitate to experiment! A handful of chopped dates, cranberries, or even some candied citrus peel can add delightful nuances.
• Tea Strength: The “strong black tea” is crucial for flavour. Brew it with two tea bags or a generous spoonful of loose leaf tea in the specified amount of water. Let it steep for at least 5 minutes before cooling.
• Sifting the Flour: Sifting the self-raising flour helps to aerate it, contributing to a lighter texture in the finished loaf. It also ensures there are no lumps.
• Checking for Doneness: Beyond the skewer test, the top of the loaf should feel firm and spring back slightly when gently pressed. If it’s browning too quickly, you can loosely tent it with foil for the remainder of the baking time.
• Loaf Tin Size: If your loaf tin is significantly smaller or larger than the recommended size, you may need to adjust the baking time. A shallower tin will bake faster, while a deeper one may require a longer duration.

Serving & Storage Suggestions

Irish Tea Bread is at its absolute best served slightly warm, though it’s equally delicious at room temperature. The simple act of slathering a thick slice with good quality butter is traditional and utterly perfect. For an extra touch, a drizzle of honey or a dollop of clotted cream can elevate it further.

Once completely cooled, store any leftover tea bread in an airtight container at room temperature for up to 3 days. It can also be wrapped tightly in cling film. If you wish to store it for longer, it freezes beautifully. Wrap it tightly in cling film and then in a layer of foil. It will keep in the freezer for up to 3 months. To reheat, allow it to thaw at room temperature, or gently warm slices in a low oven or toaster.

Nutritional Information

This information is an estimate and can vary based on the specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	211.3 kcal
Calories from Fat
Total Fat	0.8 g	1%
Saturated Fat	0.2 g	0%
Cholesterol	21.1 mg	7%
Sodium	140.5 mg	5%
Total Carbohydrate	51.4 g	17%
Dietary Fiber	3.1 g	12%
Sugars	26.7 g	106%
Protein	2.7 g	5%

Variations & Substitutions

While this recipe is a classic for a reason, there’s always room for personal touches.

• Citrus Zest: A tablespoon or two of finely grated orange or lemon zest added to the batter before baking can introduce a bright, zesty counterpoint to the rich dried fruits.
• Spices: For a warmer flavour profile, consider adding a pinch of ground cinnamon, nutmeg, or mixed spice to the flour. Start with about 1/2 teaspoon and adjust to your preference.
• Nutty Crunch: A handful of chopped walnuts or almonds folded into the batter can add a satisfying crunch.
• Dairy-Free/Vegan Adaptations: While this specific recipe contains egg and is traditionally made with wheat flour, it’s worth noting that for a vegan version, you would need to experiment with egg replacers and potentially a different flour blend, as the original introduction mentioned. For a dairy-free version, ensure your mixed dried fruit doesn’t contain any hidden dairy.

FAQs

Q: Can I make this Irish Tea Bread without soaking the fruit overnight?
A: While you can bake it without the overnight soak, the fruit will not be as plump and moist, and the flavour development will be less intense. The soak is a key step for optimal texture and taste.

Q: My tea bread came out a bit dry. What could I have done differently?
A: Dryness can often be a result of overbaking. Ensure you are baking it for the specified time and checking for doneness carefully. Using a slightly moister dried fruit mix can also help.

Q: Can I use a different type of flour?
A: This recipe relies on self-raising flour for leavening. If you wish to use plain flour, you will need to add baking powder (typically 2 teaspoons per cup of flour) and potentially a pinch of bicarbonate of soda for extra lift.

Q: How long does Irish Tea Bread stay fresh?
A: At room temperature, it should stay fresh for up to 3 days when stored in an airtight container.

Q: Can I add fresh fruit to this recipe?
A: This recipe is designed for dried fruits. Adding fresh fruit might alter the moisture content and texture significantly, potentially requiring recipe adjustments.

Final Thoughts

This Irish Tea Bread is more than just a recipe; it’s an invitation to slow down, to connect with tradition, and to savour the simple pleasures. It’s the perfect companion to a cup of strong tea, a moment of quiet reflection, or a cheerful addition to a family gathering. I hope you find as much joy in baking and sharing this loaf as I do. Let me know your favourite ways to enjoy it!