Irish Tea Bread

Irish Tea Bread, also known as Tea Brack, is somewhere between a quick bread and a fruit cake. With brown sugar, whole wheat flour, and tea-soaked dried fruit, it is delightfully dense and sweet and is best spread with salted butter and served with a strong cup of tea. Enjoy our take on this Irish classic.

Irish Tea Bread Loaf

Irish Tea Bread Recipe


  • 1 ½ cups dried currants
  • 1 cup chopped dried dates
  • 1 cup (8oz.) hot, brewed black tea (such as English or Irish Breakfast tea)*
  • 1 egg
  • ½ cup dark brown sugar, packed
  • 2 Tbsp. butter, melted and cooled a little
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 tsp. baking powder
  • 1 tsp. Kosher salt
  • ½ tsp. cinnamon
  • ½ cup chopped pecans or walnuts (optional)
  • 2 Tbps. turbinado sugar or crystal sugar (we used crystal sugar)

*You can also use any fruity black tea, but we do not recommend floral teas.


  1. Pour the hot tea over the dried currants and dates and set aside for at least 30 minutes.
  2. Grease a bread loaf pan with butter, or generously spray with non-stick cooking spray.
  3. Preheat the oven to 325°F. We do not recommend using a convection setting for this recipe.
  4. In a large bowl, whisk the egg, brown sugar, and melted butter until the sugar is mostly dissolved.
  5. In a separate small bowl, whisk together the all-purpose flour, whole wheat flour, salt, baking powder and cinnamon until well-combined. If using chopped nuts, whisk them in now. Set aside.
  6. Add the dried fruit and tea into the egg/sugar mixture (make sure the tea is not too hot or it could cook the egg). Whisk until it is all well-combined.
  7. Add the flour mixture into the wet ingredients and fold it in just until it is all moistened. Try not to over-mix the batter. It will be thick.
  8. Spread the batter into the prepared pan and evenly sprinkle the top of the batter with turbinado sugar.
  9. Bake for 45 minutes, until a toothpick or knife inserted into the center of the bread comes out clean. Add a little more time in 5 minute intervals if necessary. Cool for 10 minutes in the pan then turn out onto a wire rack. Allow to cool completely before slicing and serving with soft butter to spread. Yields one loaf.

Irish Tea Bread Served to Enjoy!