Bara Brith/Tea Loaf Recipe

As the wife of a Welshman, this sweet bread is practically a staple in our house! Bara brith translates as “speckled bread” on account of the fruit content. It can be made with yeast, but this method gets a quicker result that is still delicious.

It’s a really simple recipe, but requires a little bit of forward thinking due to soaking the fruit overnight.


450g dried fruit (raisins or mixed fruit)
300ml warm black tea (I use decaffeinated to keep this child-friendly)
2tsp mixed spice
450g self-raising flour (using wholemeal flour works well, but is not essential)
2 large eggs, beaten



  • Soak the fruit in strained tea in a large bowl, and leave it overnight.
  • The following day, preheat the oven to 170C/325F/Gas Mark 3. Line a 900g/2lb loaf tin with baking parchment.
  • Mix the remaining ingredients into the fruit mixture and combine well.
  • Pour the mixture into the loaf tin.
  • Bake in the oven on the middle shelf for 1 hour, or until a skewer inserted into the middle comes out clean.



Enjoy warm, cold or lightly toasted with lashings of butter!


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