Chai Tea Bread

Another one of the Fall flavors I love is Chai.  I love the way its spiciness hits my tongue and lingers on my tastebuds.  I could easily spend the morning with a good book and a chai tea latte (if time ever allowed me).  So when I found this recipe on the cooking board I frequent, I knew I had to make it.  I followed the recipe to a T and can’t really imagine making any changes, it was so good!

Chai Tea Bread – from Sugarplum Musings

For the Bread:
– 1/2 Cup Butter
– 3/4 Cup Sugar
– 2 Eggs
– 3 tsp. Vanilla
– 1/2 Cup Prepared Black Tea, cooled (I used English Breakfast)
– 1/3 Cup Milk
– 1/4 tsp. Cardamom
– 1/2 tsp. Cinnamon
– 1/8 tsp. Cloves
– 3/4 tsp. Nutmeg
– 2 tsp. Baking Powder
– 1/2 tsp. salt
– 2 Cups Flour
For the Glaze:
– 1 Cup Powdered Sugar
– 1/4 tsp Vanilla
– 3-6 tsp Prepared Black Tea (I used 6 to get the right consistency)
– Additional Cinnamon

Preheat oven to 350.  Spray the bottom of a loaf pan with Pam.
Using a hand mixer, cream together sugar and butter.  Beat in eggs, tea, milk, vanilla and spices on low speed until well combined.  Slowly add the baking powder, salt and flour.  Stir until just moistened.  Pour into pan.

Bake 50 minutes.  Cool 10 minutes then remove loaf from pan and cool on wire rack for 30 minutes.

Meanwhile, mix together powdered sugar, vanilla and 3 teaspoons of the tea, adding more little by little until the glaze is of a spreadable consistency.  Spread glaze over the bread and sprinkle with cinnamon.  Cool completely, about 2 hours, before slicing.  It’s even better the next day.


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