If you’re looking to bring a bit of Irish charm and cozy warmth into your kitchen, this Vegan Irish Barmbrack (Fruit Loaf) Recipe is an absolute must-try. This lightly spiced, moist fruit loaf is packed with plump raisins and sultanas soaked in rich tea and a dash of whiskey, creating a delightful blend of flavors that sing together beautifully. Perfectly tender and subtly sweet, it’s a nostalgic treat that evokes the spirit of traditional Irish baking while being entirely plant-based. Whether you’re celebrating a special occasion or just craving a comforting slice with your afternoon tea, this recipe promises joy in every bite.
Ingredients You’ll Need
Making this Vegan Irish Barmbrack (Fruit Loaf) Recipe is wonderfully approachable because it uses simple, pantry-friendly ingredients that each bring their own magic to the table. From the aromatic spices to the soaked fruits and the creamy vegan buttermilk, every component plays a crucial role in delivering that authentic Irish fruit loaf experience.
- 118 ml freshly brewed strong tea: The base for soaking the fruit, adding tannins and depth to the flavor.
- 50 ml whiskey (or extra tea): A traditional touch that infuses warmth and complexity into the fruit.
- 100 g raisins: Sweet, chewy bursts that give the loaf character and texture.
- 100 g sultanas: A lighter, juicy contrast to the raisins for fruity variety.
- 240 ml vegan buttermilk: Adds tanginess and tenderizes the crumb beautifully.
- 75 g vegan butter: For richness and moisture.
- 460 g all-purpose flour (+ 2 tablespoons for fruit): The structure of the loaf, with extra flour to coat the fruit preventing clumps.
- 60 g granulated sugar: Just enough sweetness to balance the spices and fruit.
- 2 ½ teaspoons instant yeast: The magic that gives the loaf lift and a light texture.
- 1 teaspoon sea salt: Enhances all the flavors and balances sweetness.
- 1 teaspoon ground cinnamon: Provides a warm, inviting spice.
- 1 teaspoon ground nutmeg: Adds a fragrant, nutty warmth.
- 2 tablespoons soy milk: Combined with maple syrup, it creates a vegan egg wash for a luscious crust.
- 1 tablespoon maple syrup: Sweeter note for glazing the top to golden perfection.
How to Make Vegan Irish Barmbrack (Fruit Loaf) Recipe
Step 1: Soak the Fruit
Begin by soaking your raisins and sultanas in the strong brewed tea and whiskey overnight or at least for a couple of hours. This step is not just tradition but essential—it plumps up the dried fruit and saturates it with the beautiful, slightly boozy flavor that makes this Vegan Irish Barmbrack (Fruit Loaf) Recipe so special. Once ready, drain the fruit and toss it in a bit of flour to keep them dispersed evenly throughout the dough.
Step 2: Prepare Your Pan and Ingredients
While the fruit soaks, lightly grease your 9-inch springform pan and line the base with parchment paper for easy removal after baking. You’ll also want to melt the vegan butter gently—just enough to liquefy without overheating—and prepare your vegan buttermilk so everything is ready for dough making.
Step 3: Mix and Knead the Dough
Combine melted vegan butter with your vegan buttermilk for a creamy base. In a large bowl, whisk together the dry ingredients: flour, sugar, yeast, salt, and spices. Pour the wet into the dry and knead—either in a stand mixer with a dough hook for 5 minutes or by hand for about 7 minutes until smooth and elastic. Then gently fold in your floured, soaked fruit, ensuring it’s evenly distributed.
Step 4: First Proof
Place your dough ball in a lightly oiled bowl and cover it tightly with plastic wrap. Let it rest in a warm spot until it doubles in size, roughly 1 to 2 hours. This proofing stage is vital as it develops the dough’s airy texture that makes your Vegan Irish Barmbrack (Fruit Loaf) Recipe delightfully soft.
Step 5: Shape and Second Proof
After the first rise, punch the dough down to release any trapped air. Shape it into a rough round and place it carefully into your prepared pan. Cover again and proof for another hour until it’s puffed up nicely.
Step 6: Bake to Golden Perfection
Preheat your oven to 175°C fan (347°F). Mix soy milk with maple syrup and brush this vegan egg wash over the top of your loaf, which will give the crust a beautiful sheen and subtle sweetness. Bake for about 55 to 60 minutes, keeping an eye on that lovely golden color developing on top. When done, cool in the pan for 15 minutes before transferring to a rack to cool completely.
How to Serve Vegan Irish Barmbrack (Fruit Loaf) Recipe
Garnishes
Serving this loaf with a generous spread of vegan butter melts hearts instantly, especially when slightly warm. You can also add a drizzle of maple syrup or a smear of vegan honey for an extra indulgent finish. A sprinkle of cinnamon sugar on top right after baking elevates those spicy tones beautifully.
Side Dishes
This fruit loaf pairs wonderfully with a hot cuppa—whether tea, coffee, or even a cozy spiced apple cider. For a breakfast or brunch spread, complement it with fresh fruit and vegan cream cheese or a light citrusy spread to balance the rich sweetness.
Creative Ways to Present
For gatherings, slice the loaf into thick slabs and arrange on a wooden board with nuts, dried fruits, and small bowls of vegan spreads. It also shines toasted with jam and can be cut into cubes for a fun, boozy bread pudding twist. The possibilities with this Vegan Irish Barmbrack (Fruit Loaf) Recipe are endless and deliciously inviting.
Make Ahead and Storage
Storing Leftovers
Store any leftover slices or the whole loaf wrapped well in foil or placed in an airtight container at room temperature. It stays fresh and flavorful for up to 4 days, making it perfect for snacking over several days.
Freezing
If you’d like to keep your Vegan Irish Barmbrack (Fruit Loaf) Recipe longer, freezing is your friend. Wrap the loaf tightly in plastic wrap and foil, or slice first and freeze individual pieces in a sealed bag. It will keep beautifully for up to a month without losing any of its charm.
Reheating
To enjoy the loaf fresh again, simply warm slices in a toaster or an oven set to low heat for a few minutes. This brings back that soft texture with a lightly crisped crust, as if it were freshly baked.
FAQs
Can I substitute the whiskey in this recipe?
Absolutely! The whiskey adds a traditional flavor depth, but you can easily replace it with an equal amount of extra strong brewed tea if you prefer no alcohol. The fruit will still soak up plenty of flavor and moisture.
Is it possible to make this recipe gluten-free?
This particular recipe relies on all-purpose flour for structure and texture. To make it gluten-free, you would need a carefully balanced gluten-free flour blend and possibly extra binding agents. It’s best to experiment with a trusted gluten-free bread recipe for similar fruit loaf results.
How important is the soaking time for the fruit?
Soaking the raisins and sultanas is key to achieving that soft, juicy fruit burst in every bite. Allowing at least a couple of hours, or ideally overnight, gives the flavors time to meld and the fruit time to rehydrate properly. Skip this step, and the loaf won’t have the same luscious texture.
Can I make this without a stand mixer?
Yes! Kneading by hand works perfectly fine. The dough feels sticky at first, but with patience and a little flour on your hands or a dough scraper, it will come together beautifully. Homemade hands-on kneading is rewarding and connects you more intimately with the baking process.
What’s the best way to know when the bread is done baking?
The loaf should be a rich golden brown on top and sound hollow when tapped on the base. If you have a kitchen thermometer, the internal temperature should reach about 90°C (195°F). This ensures the dough is fully cooked and delightfully tender inside.
Final Thoughts
I can’t recommend this Vegan Irish Barmbrack (Fruit Loaf) Recipe enough if you’re after a charming, comforting fruit bread that’s bursting with traditional Irish flavors but entirely plant-based. It’s a joy to make, smells incredible as it bakes, and tastes even better shared with loved ones. So grab your ingredients, soak that fruit, and let the magic of this timeless recipe fill your kitchen and your heart.
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Vegan Irish Barmbrack (Fruit Loaf) Recipe
- Total Time: 5 hours 20 minutes (including soaking and proofing times)
- Yield: 12 servings 1x
- Diet: Vegan
Description
This Vegan Irish Barmbrack is a moist, flavorful fruit loaf steeped in tea and whiskey, packed with raisins and sultanas, and lightly spiced with cinnamon and nutmeg. Perfectly proofed and baked to golden perfection, it’s a delightful dairy-free treat that captures the essence of traditional Irish baking with a vegan twist.
Ingredients
Fruit Soaking
- 118 ml freshly brewed strong tea (use 2 black tea bags)
- 50 ml whiskey (or substitute with additional tea)
- 100 g raisins
- 100 g sultanas
- 2 tablespoons all-purpose flour (for dusting soaked fruit)
Dough
- 240 ml vegan buttermilk (typically plant milk mixed with acid like lemon juice or vinegar)
- 75 g vegan butter
- 460 g all-purpose flour
- 60 g granulated sugar
- 2 ½ teaspoons instant yeast
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
Finishing
- 2 tablespoons soy milk
- 1 tablespoon maple syrup
Instructions
- Prepare soaked fruit: The night before or at least 1-2 hours ahead, combine raisins and sultanas in a bowl with freshly brewed strong tea and whiskey. Cover and leave at room temperature to soak. Before using, drain the liquid and toss the fruit with 2 tablespoons of flour to coat. Set aside.
- Prepare baking equipment and vegan buttermilk: Lightly grease a 9-inch springform pan and line the base with parchment paper. Make vegan buttermilk by combining plant milk and a mild acid, then gently melt the vegan butter in a saucepan or microwave without overheating.
- Mix dough ingredients: Combine melted vegan butter with vegan buttermilk. In a large bowl, whisk together flour, sugar, instant yeast, cinnamon, nutmeg, and sea salt.
- Knead the dough: Using a stand mixer with dough hook, mix the buttermilk mixture into dry ingredients for 5 minutes, then add soaked fruit and mix for an additional minute. Alternatively, knead by hand for 5-7 minutes, starting sticky and becoming smooth, then fold in the fruit.
- First proof: Lightly grease a clean bowl, place dough inside, cover tightly with plastic wrap, and proof in a warm place for 1-2 hours until doubled in size.
- Shape and second proof: Deflate dough gently, shape into a round ball, place in prepared springform pan, cover with plastic wrap or tea towel, and let proof again in a warm spot for 1 hour until puffed.
- Preheat oven: Set oven to 175°C (fan assisted, 347°F).
- Apply vegan egg wash and bake: Mix soy milk with maple syrup and brush over the dough surface. Bake for 55-60 minutes until the top is deep golden brown.
- Cool and remove: Let the bread cool in the pan for 15 minutes, then carefully release from the pan and transfer to a wire rack to cool completely.
- Serve and store: Slice and enjoy as is or toasted with vegan butter and maple syrup. Store wrapped at room temperature up to 4 days or freeze for up to 1 month.
Notes
- For best results, measuring ingredients with a digital kitchen scale ensures accuracy.
- If soaking fruit overnight is not possible, a minimum of 1-2 hours soaking at room temperature is accepted.
- Do not flour the surface when kneading by hand; the dough is sticky but will come together.
- The vegan buttermilk can be made by adding 1 tablespoon lemon juice or vinegar per 240 ml plant milk and letting it sit for 5 minutes.
- Use fan oven for consistent baking temperature and browning.
- Prep Time: 20 minutes (not including fruit soaking time)
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: Irish
