CHAI SPICED QUICK BREAD

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A quick bread without frosting I can handle. Some quick breads are possibly even better that way. But a frosting without a quick bread or a cake or some sort of soft, baked spot to call home…we can’t let that happen! So with all that creamy vanilla frosting from yesterday’s post on hand, I really had no choice but to do a bit of fall-flavored bread-baking.

While I do like coffee, I don’t drink it regularly. It’s not a habit I want to start, so I only have it if I am at some sort of cute cozy cafe where someone much more skilled will make it for me. But if there is a chai latte on the menu I will pick that in an instant over any sort of coffee beverage. And while I’ve been known to drink a non-iced chai latte even in the middle of summer, it’s these chillier months when the flavors of warm chai tea are the most enticing.

The spices that make up chai seem to vary a bit depending on who you ask or what brand of tea you are using. Cinnamon, cardamom, and ginger are always in there, but the rest can vary to include allspice, cloves, anise, black pepper, or all of the above. To avoid complete spice jar overwhelm, I stuck with cinnamon, cardamom, ginger, and cloves. I would’ve added in anise as well, since I love that licorice-y flavor, but I didn’t have any on hand–ground or flower-shaped form.

In addition to the ground spices, I also used actual chai tea in this recipe to bump up the spice and cover any I left out. Since date paste is the sweetener and base for this quick bread recipe, I just swapped out the usual water for blending with chai tea. Easy and extra flavorful!

INGREDIENTS;

  • 12 pitted medjool dates
  • 1 cup prepared chai tea
  • 1 1/4 cup oat flour
  • ¼ cup tapioca starch
  • 1/4 cup nondairy milk
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp cardamom
  • 1/4 tsp cloves
  • Optional: Low-Fat Vegan Vanilla Frosting

INSTRUCTIONS;

  1. Preheat the oven to 350F.
  2. Pour the chai tea over the dates and soak for 10 minutes. Blend the chai tea, dates, lemon juice, non-dairy milk, and vanilla on high until smooth.
  3. In a large mixing bowl combine the dry ingredients and mix briefly.
  4. Add the date mixture. Stir to combine.
  5. Lightly oil or line a loaf pan and pour in your batter, smoothing out the top.
  6. Bake for 35 minutes at 350F.
  7. Cool completely before frosting and slicing. Keep in the fridge. It is best fresh and will dry out over time.

NOTES;
This bread is not very sweet. If you want a sweeter loaf, you can add 1/4 cup maple syrup and an extra 1/4 cup oat flour to make up for the extra moisture.

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