Just like many of you, I'm a fan of Chai Tea. I don't remember when I first tasted Chai Tea but it's always been a favorite. So, you understand when I saw this recipe on Steph's Silver Boxes, I knew I had to give it a try. How could I not? This Chai Bread certainly did not disappoint! In fact, we liked this bread so much, I made it two weeks in a row, and might even go for a third. With my usual desire for something neeeeeeeeeeew, making this Chai Bread three weeks in a row breaks new ground! (Even the Caramelized Banana Bread only made it two weeks.)
You can really taste the creamy Chai flavor with every bite. I only made a few modifications. The largest being I just used some shredded coconut instead of making the cinnamon glaze. I wanted this bread easy to eat "on the go," and I thought the glaze could get a bit sticky. I also used a Chai concentrate instead of prepared chai. I like my Chai extra "spice-y" and using a Chai concentrate gave the bread just the right amount of flavor for us. If you prefer a milder Chai, you could easily substitute regular Chai tea. Whichever way tickles your taste buds works. :)
Yield: 1 loaf
|3/4 teaspoon||cardamom, ground|
|1/4 teaspoon||ground cinnamon|
|1/8 teaspoon||cloves, ground|
|1/8 cup||shredded coconut|
|2 cups||flour||I used 1 cup whole wheat and 1 cup white.|
|2 teaspoons||vanilla extract|
|2 teaspoons||baking powder|
|1/2 cup||Chai concentrate||or Chai tea|
- Gather all materials.
- Form Wet Team by mixing sugar, butter, eggs, Chai, milk, and vanilla.
- Form Dry Team by mixing flour, baking powder, cardamom, cinnamon, and cloves.
- Combine Wet Team and Dry Team until barely moistened.
- Pour into greased loaf pan.
- Sprinkle shredded coconut on top.
- Bake at 350F until a lovely scent wafts through the kitchen, about 50 minutes.