A gently spiced chai loaf made with real brewed chai.

What could be better than a warm cup of chai on a winter morning? Having that chai with a cozy slice of loaf, of course — and this Chai Loaf is the perfect companion.

This loaf is lightly sweet with an earthy chai flavour, made using strongly brewed chai (ਚਾਹ) and warm spices like cardamom (ਇਲਾਇਚੀ), cinnamon (ਦਾਲਚੀਨੀ), ginger (ਅਦਰਕ), and allspice. It’s soft, comforting, and nourishing without feeling heavy.

Ingredients

Here’s what you’ll need for this recipe:

Strongly Brewed Chai (ਚਾਹ): The heart of this loaf. Using real chai tea gives that familiar masala chai warmth.

Whole Wheat Flour: Creates a heartier, more satisfying loaf while still staying soft and tender.

Yogurt (ਦਹੀਂ): Keeps the loaf soft and moist while adding richness and protein.

Maple Syrup & Coconut Sugar: Provide gentle sweetness with a slightly caramel-like flavour.

Avocado Oil: Keeps the crumb moist and tender without overpowering the spices.

Vanilla Extract: Rounds out the flavours and enhances the natural sweetness.

Spices (Cardamom (ਇਲਾਇਚੀ), Cinnamon (ਦਾਲਚੀਨੀ), Ginger (ਅਦਰਕ), Allspice): Bring that classic chai aroma and cozy flavour.

Vanilla Glaze (optional): Adds a touch more of sweetness if you prefer.

Kitchenware

You’ll also need:

• Loaf pan
• Mixing bowls
• Whisk
• Measuring cups & spoons
• Kettle or small pot
• Cooling rack
• Parchment paper (optional)

Steps

1. Preheat the oven: Preheat to 350°F. Grease or line a loaf pan with parchment paper.
2. Brew the chai: Steep 2 chai tea bags in ½ cup boiling water until very strong. Set aside to cool slightly.
3. Prepare egg replacer: Prepare the egg replacer according to package directions and set aside.
4. Mix wet ingredients: In a large bowl, whisk together avocado oil, yogurt, maple syrup, coconut sugar, prepared egg replacer, and vanilla until smooth.
5. Add liquids: Stir in the brewed chai and milk until fully combined.
6. Mix dry ingredients: In a separate bowl, whisk together whole wheat flour, baking powder, salt, cardamom, cinnamon, allspice, and ginger.
7. Combine: Add the wet ingredients to the dry ingredients and gently mix until just combined. Avoid overmixing — the batter should be thick but pourable.
8. Rest the batter: Let the batter rest for 5–10 minutes.
9. Bake: Pour batter into the prepared pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the centre comes out clean.
10. Cool: Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
11. Glaze (optional): Whisk powdered sugar, vanilla, and milk. Drizzle over the cooled loaf before slicing.

Tips & Notes

• This loaf is intentionally lightly sweet and more spice-forward.
• If you prefer it sweeter, add 1–2 tablespoons maple syrup to the batter.
• Storage:
  • Room temperature (airtight): 2 days
  • Refrigerator: up to 5 days
  • Freeze slices individually for up to 2 months

Recipe

Chai Loaf

• Servings: 1 loaf (8 medium slices)
• Time: 1 hour 10 mins
• Print

A gently spiced chai loaf made with real brewed chai.

Ingredients

Loaf
• 1/3 cup avocado oil
• 1/2 cup plain yogurt
• 1/4 cup + 2 tbsp maple syrup
• 1/3 cup coconut sugar
• 1 commercial egg replacer, prepared according to package directions
• 2 tsp vanilla extract
• 1/2 cup strongly brewed chai tea (from 2 tea bags)
• 1/3 cup milk of choice
• 2 cups whole wheat flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 3/4 tsp ground ginger
Glaze (optional)
• 1/2 cup powdered sugar
• 1/4 tsp vanilla extract
• 1 tbsp milk

Directions

1. Preheat to 350°F. Grease or line a loaf pan with parchment paper.
2. Steep 2 chai tea bags in ½ cup boiling water until very strong. Set aside to cool slightly.
3. Prepare according to package directions and set aside.
4. In a large bowl, whisk together avocado oil, yogurt, maple syrup, coconut sugar, prepared egg replacer, and vanilla until smooth.
5. Stir in the brewed chai and milk until fully combined.
6. In a separate bowl, whisk together whole wheat flour, baking powder, salt, cardamom, cinnamon, allspice, and ginger.
7. Add the wet ingredients to the dry ingredients and gently mix until just combined. Avoid overmixing — the batter should be thick but pourable.
8. Let the batter rest for 5–10 minutes.
9. Pour batter into the prepared pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the centre comes out clean.
10. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
11. Optional: Whisk powdered sugar, vanilla, and milk. Drizzle over the cooled loaf before slicing.

Nutrition

Per Serving (without glaze): Energy/Calories: 245 kcal | Carbohydrates: 35 g | Protein: 5 g | Fat: 9 g | Saturated Fat: 1.5 g | Sodium: 180 mg | Fibre: 4 g | Total Sugars: 14 g

Please note: the nutrition information provided above is an estimation based on a reference serving size. It is subject to error/variation and is for information purposes only. The website owner is not liable for this information. While this information may be helpful for you, please remember that food is more than just numbers.

Did you make this recipe? Tag @nutrikaur on Instagram or leave a comment!

Disclaimer: All recipes on this site are intended for informational and educational purposes only. Results may vary depending on ingredients, equipment, and individual experience. Please use your best judgment and consider any allergies, dietary needs, or health conditions. The website owner is not responsible for any outcomes related to the preparation, cooking, or consumption of these recipes. Use this content at your own discretion and risk.