Spiced fruit bread soaked in tea
A beloved Welsh tea bread made with dried fruits that are plumped in strong tea overnight. This moist, aromatic loaf is perfect for afternoon tea and improves with age.
Serves 10
Pour cooled strong tea over mixed dried fruits and soak overnight or for at least 2 hours.
This plumps the fruits and adds moisture to the bread
Mix soaked fruits with their liquid, add beaten egg, brown sugar, and mixed spice.
Don't drain the tea completely — you need the moisture
Sift self-raising flour and fold gently into the fruit mixture until just combined.
Don't overmix or the bread will be tough
Pour into greased loaf tin and bake at 170°C for 60 minutes until golden and a skewer comes out clean.
Cover with foil if browning too quickly
This bread keeps well for 3-4 days, making it perfect for baking ahead
Wrap tightly once cooled to prevent drying out
Serve with butter and jam for authentic Welsh tea time
Add grated ginger or nutmeg for extra spice
Use rooibos tea for a different flavor profile
Soak fruits in brandy instead of tea for a special occasion version
Wrap in foil and store in an airtight container for up to 5 days. Freezes well for up to 2 months.
Bara Brith means 'speckled bread' in Welsh and dates back centuries. It was traditionally baked for special occasions and chapel gatherings.
Yes, but soak for at least 2 hours with hot tea for the best results. Overnight is ideal.
Strong black tea like English Breakfast or Assam works perfectly. Avoid delicate teas.
Per serving (80g / 2.8 oz) · 10 servings total
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