Chai Tea Bread - SRC

For this month's Secret Recipe Club, I thought I'd try something a little different than my usual chicken or dessert pick:  a quick tea bread.

This Chai Tea Bread is from Morsels of Life, hosted by CJ Huang.  CJ started her blog after switching jobs and reducing her daily commute from 2 hours each way (ouch!) down to a much more reasonable 20 minutes, thus finding herself a good amount of free time.

Not too sweet like some other tea breads, it also has just the right amount of sweet spices to complement those in the chai.  Plus to top it all off, the unique coconut topping offers a light, delicate crunch.

Because the coconut does soften up overnight, for the best crunch this tea bread should be served the same day it's made.  However, if somehow there are leftovers, store in a tightly sealed bag or container up to 3 days.

Slice and place (cut side up) on a baking sheet under the broiler a few minutes, then spoon on some jam to make delightfully sweet breakfast toast.

Chai Tea Bread 

Adapted from: Morsels of Life
Yield: 1 loaf

cooking spray

1/4 cup unsalted butter, softened
1/2 cup granulated sugar
2 large eggs
1/2 cup brewed chai tea, cooled
3/8 cup milk (low-fat okay)
2 tsp. vanilla extract
2 cups unbleached flour
2 tsp. baking powder
3/4 tsp. ground cardamom

1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1/2 tsp. table salt

1/8 cup sweetened shredded coconut

 
Preheat oven to 350F.  Lightly spritz loaf pan with cooking spray; set aside.

In a large mixing bowl, cream butter and sugar together with a mixer on low for 30 seconds, then increase to medium and continue to mix for another minute.  Add eggs, chai tea, milk, and vanilla; continue to mix on medium-low another minute.

In a separate bowl whisk flour, baking powder, cardamom, cinnamon, cloves and salt together by hand.

Add dry mixture to wet mixture.  Combine on low just until moistened.

Use a rubber spatula to scrape batter into prepared loaf pan.  Sprinkle shredded coconut evenly over top.

Bake 45-50 minutes until coconut is toasted brown and a toothpick inserted into the center comes out clean.  Note that the tea bread will not rise much.

Place pan on cooling rack for 10 minutes.  Run a knife around inside edges of pan; pop tea bread out and place back on cooling rack.

Allow to cool completely before slicing and serving.

Important note! Because this post is participating in a blog hop, some of the recipes below might not be kosher.

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