Inside: A delicious Chai Loaf Bread Recipe to kick start your fall baking. Bursting with chai flavor this chai loaf will reall hit the spot.
I first made this bread several years ago, then I forgot about this recipe. Recently, I went through all my old recipes and found this one and knew I had to try it again. This chai loaf was just as good the second time around. I’m excited to share the amazing recipe with you today.
Chai Loaf Recipe –
It’s Fall!! Or at least it should be! We are still reaching near 90 on most days, but in the morning there is just a hint of chill in the air, so I’m running with the thought that fall is around the corner. I’ve been diving head first into fall baking {with the air conditioning on!} and my family is loving it.
What’s the first thing you bake when fall comes around? I thought this chai tea bread was a good way to ease into all the apple and pumpkin to come.
Other tasty fall recipe:
Looks at all those gorgeous spices! If you like chai tea you will love this bread, it is bursting with tea flavor.
Fresh out of the the oven this bread is amazing… but add the glaze for even more delightful fall flavor.
Drizzle on the glaze, then slice and enjoy! This bread refrigerates for up to a week and can be warmed again to serve.
Chai Tea Loaf Bread Recipe
chai tea bread, so full of chai flavor you won't believe it's bread. Start fall right with this easy bread recipe.
Ingredients
- Bread
- 3/4 cup granulated sugar
- 1/2 cup butter or marg, softened
- 2 eggs
- 1/2 cup prepared tea (I like to use Pumpkin Chai from David's Tea)
- 1/3 cup milk
- 2 tsp. vanilla
- 2 cups flour
- 2 tsp. baking powder
- 3/4 tsp. ground cardamom
- 1/2 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground cloves
- Glaze
- 1 cup powdered sugar
- 1/4 tsp. vanilla
- 3-5 tsp. milk
- 1/2 tsp additional ground cinnamon
Instructions
1) Heat oven to 350 F. Grease loaf pan or small mini pans with cooking spray.
2) In large bowl, beat sugar & butter with with spoon or mixer until fluffy. Beat in eggs, tea, milk, & vanilla on low speed until ingredients are well combined (will appear curdled) Don't worry that's normal.. . Stir in remaining dry bread ingredients and spices just until moistened. Spread in pan.
3) Bake 50-60 minutes for a full loaf (40-45 minutes for mini loaves) or until toothpick inserted in center comes out clean & slightly golden (do not underbake). Cool 10 minutes in pan on wire rack. Loosen sides of loaf from pan; remove from pan to wire rack. Cool another 40 min.
4) While the bread is cooling.. In small bowl, stir powdered sugar, vanilla, & 3 tsp. of the milk, adding more milk by the teaspoonfuls, until spreadable. Spread glaze over bread. Sprinkle with additional cinnamon. Cool completely, about 2 hours, before slicing. Store in an airtight container. Can be left out for a couple of days, but will store about a week in the refrigerator.
Jodie Fitz says
Hi there – just added your ‘featured button’ to my Monstrously fun cupcake post! Have a GREAT day 🙂 ~ Jodie
Lady Behind The Curtain says
I love your recipe! Thank you for sharing it with us at Cast Party Wednesday! I’ll be joining your party next Tuesday! ~Sheryl~
Rose, Happy Home Decorating says
That first recipe looks fabulous..!
WTFab says
Great link party! Would love if you added my blog hop to your list http://www.w-t-fab.com/search/label/bloghop. Also let me know if you’d like to follow each other!
car cheap insurance says
That’s not just logic. That’s really sensible.
Helen at the Lazy Gastronome says
Sounds like a delicious afternoon treat! Thanks for sharing at the What’s for Dinner party!
Lily says
What a great little dessert, those pumpkin pudding squares. I like that it’s so easy and convenient to make. Thanks for sharing at FF!
Miz Helen says
What a delicious Chai Loaf! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
Come Back Soon,
Miz Helen