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Chocolate Irish Barmbrack Bread

Chocolate Irish Barmbrack Bread

Alyssa
This Chocolate Irish Barmbrack Bread is a delicious rendition of a classic holiday recipe! It's a tea loaf, filled with chocolate and fruit. It's perfect topped with butter or made into french toast.
5 from 15 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Proofing Time 1 hour 20 minutes
Total Time 2 hours 10 minutes
Course Dessert, Snack
Cuisine American, Irish
Servings 12
Calories 232 kcal

Equipment

  • Stand Mixer with dough attachment
  • Measuring cups and spoons
  • Large mixing bowl
  • Spatula
  • 9-inch cake pan
  • Aluminum foil
  • Small microwavable bowl

Ingredients
  

  • 3/4 Cup Unsweetened almond milk 90 degrees F.
  • 2 Tbsp Unsalted butter melted or coconut oil
  • 2 1/4 tsp Active dry yeast
  • 3 Tbsp Turbinado sugar
  • 1 Large Egg at room temperature
  • 3 Cup Unbleached all-purpose flour
  • 2 tsp Pumpkin pie spice
  • 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground cloves
  • 1/2 tsp Fine sea salt
  • 1/3 Cup Raisins
  • 1/2 Cup Semi-sweet chocolate chips

Egg wash:

  • 1 Large Egg white
  • 1 Tbsp Water

Chocolate drizzle:

  • 3 Tbsp Semi-Sweet Chocolate chips

Instructions
 

  • In the bowl of a stand mixer, mix the warm milk and the sugar and mix well, until the sugar dissolves. Sprinkle the yeast over top of the milk mixture and let it stand until bubbly, about 5 minutes.
  • Add the egg, melted butter or coconut oil, 2 cups of flour, the spices, and the salt and mix until combined.
  • Continue adding the remaining flour, mixing with a spatula until a sticky dough starts to form.
  • Using a dough attachment, knead the dough for 4 minutes, then add the raisins and chocolate chips and knead for 2 more minutes.
  • Transfer the dough into a clean, greased bowl and cover it with plastic wrap or a clean kitchen towel.
  • Place the dough in a warm, draft-free place to proof for 45 minutes or until doubled in size.
  • Once the dough has risen, punch it down and shape it into a round loaf, and place it in a heavily greased 9-inch cake pan.
  • Cover with a clean kitchen towel or plastic wrap and proof it in a warm, draft-free place for 35-minutes.
  • Near the end of rising time, preheat your oven to 350 degrees F.
  • Lightly brush the dough with the beaten egg white mixture.
  • Bake the bread in a preheated oven for 15 minutes and then carefully cover with aluminum foil, then bake for an additional 20-25 minutes. When done, the loaf will be deep golden brown on top, and it should sound hollow when you tap it.
  • Let the bread cool in the pan for 10 minutes before removing to a wire rack to continue cooling.
  • In a small microwavable bowl, melt the semi-sweet chocolate at 30-second intervals until the chocolate is smooth enough to drizzle. Then drizzle evenly across the top of the slightly cooled loaf.

Notes

  • If you use instant yeast in the recipe, you don't have to proof it in the beginning just add it in with your dry ingredients.
  • If you knead the dough by hand it will take closer to 10-12 minutes for the dough to be the right structure.
  • If you don't have pumpkin pie spice, combine equal amounts of your other spices to replace it.
  • Be careful not to overheat the chocolate because it will not drizzle if it overheats. 
  • Store this bread wrapped in plastic wrap or aluminum foil in a room temperature atmosphere. It should last for up to 3-4 days. 
Keyword Barmbrack, Chocolate Barmbrack, Fruit Barmbrack, Holiday Bread, Irish Barmbrack, Tea Loaf