Bara Brith

Laurie Sanders


This unusual quick bread is a staple in Wales. It is dense, moist and especially good warm or toasted with butter or cream cheese. I like it with dates, apricots, craisins, raisins, golden raisins and cherries.


★★★★★ 2 votes

12 Hr
2 Hr


  • 1 lb
    mixed dried fruit
  • 1 1/4 c
    freshly brewed black tea
  • 1 c
    packed brown sugar
  • 2 3/4 c
    self rising flour
  • 1/2 c
  • 1 large
    egg - beaten
  • 3 Tbsp
    orange marmalade
  • 2 tsp

How to Make Bara Brith


  1. Place chopped up dried fruit in a bowl, pour tea over fruit, add brown sugar and mix well. Cover and store in refrigerator overnight.
  2. Preheat oven to 325 degrees and grease a 9x5x3 loaf pan. Add flour, milk, egg, marmalade and cinnamon to the fruit/tea mixture and mix until well combined. Pour dough into loaf pan.
  3. Bake until bread is brown and crusty and a toothpick or knife comes out clean. It will take about 2 hours. Cool slighty and remove from pan. It will slice more easily if you allow it to cool completely but it is hard to resist this bread while it is still warm!

Printable Recipe Card

About Bara Brith

Course/Dish: Sweet Breads
Main Ingredient: Fruit
Regional Style: UK/Ireland

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