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Spiced Chai Bread

This aromatic chai bread combines warm spices like cinnamon, cardamom, and cloves into a tender loaf with a hearty crumb. Baking this bread releases a fragrant aroma, and its slightly dense yet soft texture makes it perfect for breakfast or a cozy snack. The spices are evenly distributed, offering a comforting, spice-laden experience in every slice.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: fusion
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups whole wheat flour can substitute half with all-purpose flour
  • 2 teaspoons baking powder fresh for best rise
  • 1 teaspoon ground cinnamon part of chai spice blend
  • 0.5 teaspoon ground cardamom adds warmth and aroma
  • 0.25 teaspoon ground cloves for depth of flavor
  • 0.25 teaspoon ground nutmeg optional, adds warmth
  • 0.5 teaspoon salt
  • 1.5 cups whole milk or dairy-free alternative
  • 0.75 cup brown sugar for caramel undertone
  • 1/4 cup unsalted butter melted; can substitute coconut oil
  • 2 large eggs

Equipment

  • mixing bowls
  • whisk
  • Spatula
  • Loaf pan
  • Cooling rack
  • Toothpick or skewer

Method
 

  1. Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan and set aside.
  2. In a large mixing bowl, whisk together the whole wheat flour, baking powder, cinnamon, cardamom, cloves, nutmeg, and salt until well combined. This ensures the spices are evenly distributed throughout the batter.
  3. In a separate bowl, warm the milk slightly and whisk in the brown sugar, melted butter, and eggs until the mixture is smooth and fragrant. The milk should be warm to help dissolve the sugar and meld the flavors.
  4. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy but uniform.
  5. Pour the batter into the prepared loaf pan, smoothing the top with the spatula. Gently tap the pan on the counter to release any large air bubbles and ensure an even surface.
  6. Bake in the oven for 45-50 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. The house will fill with a warm, spicy aroma as the bread bakes.
  7. Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack and cool completely before slicing to prevent crumbling.
  8. Slice the cooled bread with a serrated knife and enjoy. It’s perfect toasted with butter or honey, releasing a wonderful aroma with each cut.

Notes

For an extra fragrant loaf, toast your spices lightly before mixing. Use fresh baking powder for optimal rise, and always cool the bread completely before slicing for best texture. Feel free to swap in dairy-free milk or coconut oil for a vegan version.