Recipe of Halloween Pumpkin Barmbrack | Bread Cake|

The Halloween Barmbrack (or tea loaf), also known as the speckled cake and a slice of sweet fruit bread, is the customary bread served in the evening. The name “Brack” comes from the Irish word “brac,” which means speckled and denotes the presence of candied peel and dried fruit. The word “Barm” originates from the old English word “beorma,” which indicates yeasty, fermented wine.

This Halloween, pamper your tastebuds with this delicious recipe for Halloween Pumpkin Barmbrack / Bread Cake.

It is a simple loaf to mix up and is frequently cooked around Halloween season. It is packed with dried sultanas and raisins.

Let’s briefly discuss Halloween:

On October 31, people around the world celebrate Halloween, one of those enduring Celtic customs. It is historically based on the Celtic holiday known as Samhain (pronounced Sawh-en), which is derived from Old Irish and approximately translates to “Summer’s End.”

The holiday of All Hallows’ Evening (All Hallows Even), held on the same night, was brought to Ulster by the Scottish colonists during the early 1600s plantation, and the two customs eventually fused. Many people thought that this night served as a backdrop for paranormal experiences since it was supposed that the souls of the dead would roam the earth at this time.

An interesting fact regarding Halloween Pumpkin Barmbrack/Bread Cake

Do you know that in Ireland, this bread is associated with Halloween and that everyone who receives it is deemed fortunate if they find something (typically a ring) inside of it.

Every member of the family is required to take a piece, and finding the ring in the cake signified you were about to strike it rich. A ring for the bride-to-be, a thimble for the person who would never get married, and a small piece of cloth signifying the person who would be destitute are the other items buried in the barmbrack.

Why Pumpkin for a Bread/Loaf:

Pumpkin is considered another creative ingredient in the recipe that utilizes the sweetness of this wonderful vegetable.

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Barmbrack is generally consumed around Halloween, so adding pumpkin to the recipe makes perfect sense!

This recipe is inspired by the traditional Irish Barmbrack or tea loaf. The bracks made with yeast are called “barmbracks” and those that use baking powder and fruit soaked in tea are called “tea bracks.”

It is sweet and velvety, thick and moist. Additionally, since it’s made of pumpkin, I would say it’s Halloween-themed. It’s ideal for this time of year because squash and pumpkins are in season and we need more warm cups of tea.

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Recipe for Halloween Pumpkin Barmbrack

Ingredients:

3 1/2 cups plain flour

1/2 tsp cinnamon powder

1/2 tsp nutmeg powder

200g finely grated pumpkin flesh

Finely grated zest and juice of 1 lemon

2 teaspoons dried yeast (7g)

4 tablespoons butter (75g)

1/3 cup castor sugar (75g)

1 egg

1 cup milk (250ml)

1 cup raisins (150g)

3/4 cup currants (100g)

1/4 cup chopped dried fruit peel (50g)

Some melted butter for greasing

Preparation:

Get the baking pan or tray ready:

Grease and line a bread loaf pan (22 x 12 cm, roughly) with greaseproof paper or baking parchment.

Making the dough:

Warm the milk, then add the butter and allow it to melt.

Combine 1 tablespoon of sugar and the yeast. Add half the warmed milk mixture.   Add the beaten egg.

Sift the flour and cinnamon into a bowl. Pour the yeast and liquid mixture into the centre and create a well there. A little flour should be sprinkled over the liquid, and it should be kept warm for 20 minutes to cause the yeast to froth.

Add in the remainder of the liquid and mix the whole lot into a dough.

Prepare the mixer components:

In a big bowl, combine the pumpkin flesh with the ground almonds, raisins, and lemon zest and juice.

Add the sugar and beat with an electric mixer until it is creamy and pale, about two to three minutes.

Stir this gently into the pumpkin mixture after adding it.

The flour-yeast mixture should be added to the dough before turning it out onto a floured surface.

Place the dough in a sizable basin that has been butter-greased, wrap it in plastic wrap, and place it somewhere warm until it has doubled in size.

Re-knead it before forming it into your greased bread tin. When the bulk has doubled once more, cover and brush the top with melted butter.

Baking:

Bake for about 40 minutes at 400°F (200°C) in a hot, preheated oven.

Insert a knife or skewer into the centre to see whether it is prepared. It ought to come out clean, but if it doesn’t, keep it in longer and lower the heat if the outside is beginning to burn. To ensure proper baking, remove the loaf from the tin and keep it in the oven for a few more minutes at a lower temperature.

Before slicing, allow it to cool on a wire rack. Avoid the temptation to cut into it before it has cooled! It might fall apart!

Enjoy with a cup of tea and some soy butter.

If you enjoyed the recipe, let us know in the comments, and don’t forget to post pictures of the dishes you created using it.

Happy Halloween!

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