Vegan gluten-free Welsh fruit bread (bara brith) gets a makeover with a combination of almond flour and chickpea flour.

a loaf of welsh fruit bread (bars brith) in a white dish atop a blue and white background

Allow me to introduce you to one of my go-to quick breads: Bara Brith.

Bara Brith is a traditional Welsh bread loaded with dried fruit that has been soaked in tea. The name literally translates to “speckled bread,” because every slice is polka-dotted with the dried fruit.

Much like chocolate chip cookies here in the U.S., recipes forbara brithvary tremendously, but the constants are always tea-soaked dried fruit and a mixture of spices.

I am part Welsh so I feel I am justifies in adding a variations of my own creation: a vegan, grain-free and gluten-free version bara brith made with almond flour and chickpea flour.

Recipe Benefits

This new take on a classic is all of the following:

Vegan (dairy-free and egg-free)
Gluten-free
Grain-free
Yeast-free
Quick and straightforward to make
High in fiber
Satisfying!

a loaf of slice bara brith, Welsh fruit bread, on a wood cutting board

Ingredients for Vegan Gluten-Free Welsh Fruit Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

black tea bags (strong black tea)
orange zest
mixed chopped dried fruit (e.g., apricots, raisins, cherries, dates)
chickpea flour, sifted if lumpy
blanched almond flour
coconut sugar or brown sugar
baking powder (grain-free, as needed)
baking soda
sweet spices (cinnamon ginger, nutmeg, cardamom)
vegan (plant-based) butter (or vegetable oil)
lemon juice or vinegar

Types of Dried Fruit for Welsh Fruit Bread

I used a combination of dried fruit from my pantry: more or less equal amounts of raisins, dates, apricots and cranberries. Use whatever combination you like, but aim for a combination of at least two fruits.

mixed variety of chopped dried fruits on a slate board

Some bara brith breads have loads of spices, while others have a mere hint. I am partial to the middle ground. You can use a pre-made spice blend such as pumpkin pie spice or apple pie spice, but I created my own blend using cinnamon, ginger, cardamom (my obsession), and nutmeg.

Orange zest is optional, but I like it. My version calls for finely chopping the zest and soaking it with the tea and fruit. The boiling water releases the oils and infuses the fruit with a subtle orange essence.

spices and flavorings for bar brith on a piece of slate

How to Make Welsh Fruit Bread

Note that the complete instructions are also in the recipe card below.

In a large bowl combine boiling water, tea bags and orange zest. Let brew for 5 minutes. Remove tea bags and zest.
Add the dried fruit and let sit for at least 30 minutes or up to overnight. Do not drain.
Preheat oven to 350°F (180C). Line a 9×5-inch (22.5×12.5 cm) baking pan with parchment, letting paper overhang on sides. Lightly grease or spray (with nonstick cooking spray) the paper.
In a large bowl whisk together the chickpea flour, almond flour, coconut sugar, baking powder, baking soda, salt, cinnamon, ginger, cardamom and nutmeg.
Add the soaked fruit and tea (all the liquid), melted plant butter, and vinegar, stirring until well-blended.
Spread batter into prepared pan. Bake in preheated oven for 55 to 60 minutes until a toothpick inserted in the center of the bread comes out clean. Transfer to a wire rack and cool completely in the pan. Use paper overhang to remove bread from pan. Cut into 16 slices.

a loaf of sliced bara brith, Welsh fruit bread

Storage for the Vegan Bara Brith

The Welsh fruit bread keeps well in the refrigerator and freezes beautifully, too. Store the cooled bread in an airtight container at cool room temperature for 1 week, the refrigerator for 2 weeks, or the freezer for up to 6 months.

I can attest that a cup of tea is the reliable accompaniment. You can also enjoy it as a not-too-sweet dessert, or as a power snack any time.

Vegan Gluten-Free Welsh Fruit Bread (Bara Brith)

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour
Servings: 1 loaf

Ingredients

2 cups 473 mL boiling water
3 black tea bags strong black tea
Peeled zest of 1 small orange
1-1/2 cups mixed chopped dried fruit e.g., apricots, raisins, cherries, dates
1 and 1/2 cups 180 g chickpea flour , sifted if lumpy
1 and 1/4 cups 140 g blanched almond flour
1/2 cup coconut sugar or packed brown sugar
2 teaspoon baking powder grain-free, as needed
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/4 cup 60 mL vegan (plant-based) butter, melted
2 teaspoons lemon juice or vinegar

Method

In a large bowl combine boiling water, tea bags and orange zest. Let brew for 5 minutes.Remove tea bags and zest. Add the dried fruit and let sit for at least 30 minutes or up to overnight. Do not drain
Preheat oven to 350°F (180C). Line a 9×5-inch (22.5×12.5 cm) baking pan with parchment, letting paper overhang on sides. Lightly grease or spray (with nonstick cooking spray ) the paper.
In a large bowl whisk together the chickpea flour , almond flour , coconut sugar , baking powder , baking soda , salt, cinnamon, ginger, cardamom and nutmeg. Add the soaked fruit and tea (all the liquid), melted plant butter, and vinegar, stirring until well-blended.
Spread batter into prepared pan.
Bake in preheated oven for 55 to 60 minutes until a toothpick inserted in the center of the bread comes out clean. Transfer to a wire rack and cool completely in the pan. Use paper overhang to remove bread from pan. Cut into 16 slices.

Notes

Storage: Store the cooled bread in an airtight container at cool room temperature for 1 week, the refrigerator for 2 weeks, or the freezer for up to 6 months. Butter Tip: An equal amount of vegetable oil can be used in place of the plant butter, or regular butter if not vegan.