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Chai-Spiced Bread
This sweet, tender loaf cake is infused with the warm spices of classic chai. The batter incorporates cold brewed tea, cardamom, cinnamon, and cloves to build a deeply comforting flavor profile. A simple vanilla glaze adds a bright, creamy finish that balances the earthy spices perfectly. The crumb bakes up soft and moist, making it an excellent companion for a hot mug of your favorite beverage. Bake this spiced bread for a cozy weekend brunch or keep it on the counter for an easy afternoon snack.
Ingredients
- ¾ cup granulated sugar
- ½ cup butter, softened
- ½ cup cold brewed tea or water
- 1 ⁄ 3 cup milk
- 2 teaspoons vanilla
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon ground cardamom
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 ⁄ 8 teaspoon ground cloves
- 1 cup powdered sugar
- ¼ teaspoon vanilla
- 3 to 5 teaspoons milk
Instructions
- 1Preheat the oven to 400°F. Coat only the bottom of an 8x4-inch or 9x5-inch loaf pan with cooking spray or shortening.
- 2Beat the granulated sugar and softened butter in a large bowl using an electric mixer on medium speed until the mixture becomes light and fluffy.
- 3Turn the mixer to low speed and blend in the cold brewed tea, one-third cup of milk, two teaspoons of vanilla, and the eggs until everything is combined. The batter will look slightly curdled at this stage.
- 4Gently stir the all-purpose flour, baking powder, cardamom, salt, cinnamon, and cloves into the wet ingredients just until moistened. Spread the batter evenly into the prepared loaf pan.
- 5Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then run a knife around the edges to loosen the sides.
- 6Transfer the loaf from the pan to a wire cooling rack and let it cool for another 30 minutes.
- 7Whisk the powdered sugar, one-quarter teaspoon of vanilla, and three teaspoons of milk in a small bowl. Add more milk one teaspoon at a time until the glaze reaches a spreadable consistency, then smooth it over the top of the bread.
- 8Dust the glazed top with a little extra ground cinnamon. Allow the loaf to cool completely for about 2 hours before slicing. Wrap any leftovers tightly and store them at room temperature for up to 4 days, or keep them in the refrigerator.
- 9Note that traditional chai incorporates milk and warm spices like cardamom, cinnamon, cloves, ginger, nutmeg, and pepper, which provide the flavor foundation for this recipe.
- 10Serve slices of the spiced bread alongside fresh fruit and a hot cup of tea for a satisfying dessert or midday treat.