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Chai Tea Bread

June 13, 2011

Well, it’s official: all the ladies of deliciosity are now officially college graduates!!!

Happy, happy day.

I think I can safely speak for all three of us when I say these past few weeks have reminded us how grateful we are for the people in our lives who we have met these past four years. People who will be lifelong friends… weddings, kiddies, old ladies on porches… they’ll be there for it all.

On my own trip back to Boston, I was lucky enough to have several people open up their doors and let me crash on their comfy couches. Two in particular, former roommates and overall rockstars, Kitty and Sam, for several days.

I wanted to say thank you.

With bread. Warm golden-y delicious bread.

Chai Tea Bread, to be specific.

Chai happens to be favorite of both Kat and Sam. On it’s own, in a latte… so why not a bread? To eat WITH your tea?

Technically I was unable to taste the finished product, seeing as it had to go straight from my oven to across the country, but my whole house was filled with this unbelievably lovely cinnamon, nutmeg, cloves, and cardamon scent. So that in itself was a reassurance.

That and the recipients have since given rave reviews.

So, in other words, TRY THIS. Your nose and taste buds will thank you.

Chai Tea Bread, taken fromĀ Sugar Plum Musings

Ingredients:

1/2 cup butter, softened
3/4 cup granulated sugar
2 eggs
3 teaspoons vanilla extract
1/2 cup prepared black tea, cooled
1/3 cup milk
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3/4 teaspoon ground nutmeg
2 teaspoons baking powder
1/2 teaspoon salt
2 cups all-purpose flour

Directions:

Preheat oven to 350 degrees F. Grease only the bottom of an 8×4- or 9×5-inch loaf pan or line with parchment paper.

In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs, tea, milk, vanilla and spices on low speed until well combined. The mixture will look curdled. Slowly add the baking powder, salt and flour; stir until just moistened. Spread into the pan.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Loosen sides of loaf from pan; remove and cool and wire rack for 30 minutes.

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One Comment leave one →
  1. Sam permalink
    June 15, 2011 12:34 am

    lovin’ the shout out. and i can vouch for the absolute deliciousness of the final product. mmmmmmmm! seriously. i have to tell myself i am only allowed one piece at a time.

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