Ah, this barmbrack recipe — what memories it brings! Delicious on its own or toasted and slathered with butter. Growing up in Ireland, the smell of barmbrack always meant Halloween was near.
Sometimes it also meant the shops had a great sale on barmbrack, and a buttered slice would appear with your cup of tea when visiting relatives. This recipe can easily be made eggless or fully vegan — see the instructions below.
There are two main styles of barmbrack: the yeast version, which is drier and more bread-like, and the baking-soda style that home bakers often prefer because it yields a moister, more cake-like loaf. This recipe follows the latter approach — I much prefer a softer, cake-like brack. I also add a splash of whiskey for depth; it’s optional, so omit it if you prefer.
Known in Irish as bairín breac, barmbrack is most associated with Halloween but is usually available throughout the autumn season in Ireland. Alongside the brack, simple snacks like apples, mandarins, nuts, and raisins traditionally appeared — familiar autumn treats from my childhood.
This recipe captures the classic flavours I remember, and it’s straightforward to adapt. Below you’ll find notes on storage, the old Halloween fortune-telling items, and vegan or eggless swaps to suit dietary needs.
Storing it
Once cooled, slice the barmbrack thickly. It often tastes best after sitting tightly wrapped (cling film or foil) for a night — either at the back of a cupboard or in the fridge — which allows the flavours to meld. Make sure it’s wrapped well so it doesn’t dry out.
My grandmother used to keep brack wrapped in a biscuit tin for months, but for food safety I recommend eating it within a week if stored in a cool place or the fridge.
Fortune-telling!
Traditionally, small items were baked into the loaf for Halloween fortunes. Historically these included a stick, a pea, a piece of cloth, a ring, and a coin — each predicting different futures. In my experience and among family and friends back home, that full set hasn’t been common; modern practice is to include a ring and/or coins wrapped in baking paper.
The old meanings were: the stick for a difficult marriage, the pea for remaining single, the cloth for poverty, the ring for marriage, and the coin for wealth. If you include a ring or coins, make sure they are clean and wrapped well. Warn guests and avoid giving slices with items to small children due to choking risk.
Eggless version
If you’re allergic to eggs (as I am), substitute the egg with 1/4 cup applesauce or three tablespoons of aquafaba (the liquid from a can of chickpeas). Applesauce yields a lighter, moister loaf in my experience, while aquafaba produces a slightly denser crumb.
Vegan version
To make the recipe vegan, swap the egg as described above and use a full-fat plant milk (I prefer unsweetened soy milk for a softer result in baking). Choose an unsweetened, full-fat variety when possible for the best texture.
How to make it
This is an easy recipe. Make a strong black tea — two teabags left to steep for ten minutes works well — then pour the hot tea over the raisins and sultanas, add the whiskey if using, and mix. You can soak the fruit overnight, or quick-soak it: microwave the bowl on high for four minutes and then leave it to stand for at least an hour while you prepare the dry ingredients.
In a separate bowl, combine the flour, baking powder, brown sugar, salt, nutmeg, cloves, and cinnamon. Drain the soaked fruit and fold it into the dry mixture. If you’re adding a wrapped ring or coins, tuck them in now, ensuring they are well-wrapped in baking paper.
You can save and warm the reserved soaking liquid to enjoy as a spiked raisin tea if you like, but it’s optional. Make a well in the center of the dry mix, whisk the egg (or applesauce/aquafaba) with half a cup of milk (or plant milk) and add to the flour. Mix until combined — the batter will be sticky. If it seems too dry, add the remaining half cup of milk a little at a time until the batter flows easily.
Turn the batter into a greased 3/4 lb (8 x 4 inch) loaf pan. Dampen your hand slightly with water to smooth the top and prevent sticking.
Bake in the bottom third of a preheated oven at 355°F (180°C) or 320°F (160°C) fan-assisted for about one hour. Check in the last 15 minutes and loosely cover with foil if the top is browning too quickly. Test by inserting a skewer into the center: it should come out clean. If not, return the loaf to the oven for another 15 minutes.
Allow the loaf to cool completely in the pan before removing and slicing. Serve plain, or toast slices and spread generously with salted butter or a good plant-based spread. A hot cup of tea makes this especially comforting.
Enjoy!
Did you make this recipe? Share how you liked it with a rating, review, or comment, or tag me on Instagram @the_fiery_vegetarian — I love seeing your creations!
📖 Recipe
Best Barmbrack Recipe
Delicious traditional-tasting Irish barmbrack: a moist, yeast-free loaf stuffed with tea-soaked raisins and sultanas. Perfect on its own or toasted and spread with butter. Easily made eggless or vegan.
20 minutes
1 hour
1 hour 20 minutes
Ingredients
- 1 ⅓ cups raisins (200 g)
- ¾ rounded cup sultanas (125 g)
- ⅓ cup whiskey (optional, 80 ml)
- 1.5 cups strong black tea (340 ml)
- 1 ⅔ cups (225 g) all-purpose flour
- 2.5 teaspoons baking powder
- 1 1/8 cup brown sugar (125 g)
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 cup whole milk (plant-based or regular, 240 ml)
- 1 egg (or ¼ cup applesauce / 3 tablespoons aquafaba)
Instructions
- Make a strong black tea. Pour it over the raisins and sultanas, add the whiskey if using, and mix. Soak the fruit overnight or quick-soak in the microwave for four minutes, then leave to stand for at least one hour.
- Combine the flour, baking powder, brown sugar, salt, nutmeg, cloves, and cinnamon.
- Drain the soaked fruit and fold it into the dry ingredients. Add a well-wrapped ring or coins if desired.
- Make a well in the center, whisk the egg (or substitute) with half a cup of milk, and add to the mixture. Stir until combined, adding the remaining milk a little at a time if needed to reach a sticky, flowing batter.
- Turn the batter into a greased 3/4 lb (8 x 4 inch) loaf pan and smooth the top with a slightly damp hand.
- Bake at 355°F (180°C) or 320°F (160°C) fan-assisted for about 1 hour in the bottom third of the oven. Cover loosely with foil if it browns too quickly.
- Check with a skewer — if it comes out clean, the loaf is done; if not, bake another 15 minutes.
- Cool completely in the tin before removing and slicing. Serve plain or toasted with butter or a plant-based spread. Wrap leftovers tightly and store in the fridge or a cool cupboard for up to one week.
Notes
Keep the reserved soaking liquid and warm it for a comforting spiked raisin tea if desired.
Nutrition Information
Yield
14
Serving Size
1
Amount Per Serving
Calories 209
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Unsaturated Fat 0g
Cholesterol 15mg
Sodium 191mg
Carbohydrates 45g
Fiber 1g
Sugar 28g
Protein 3g