Chai Bread

After Jojo was born my friend Stephanie stopped by with a bunch of breakfast stuff for us.  One of the things she brought were these chai muffins.

They were pretty much the best muffins I’d had before.  Between the sweet spiced cake and the cinnamon-sugary tops, I was such a fan.

The other week I thought, “I should make those muffins in loaf form!”  So that’s what I did.  I took the muffin recipe and decreased a few of the spices (because nutmeg and clove aren’t my favorite) and came out with a really great bread.  I enjoy it most at breakfast with a side of eggs and a latte.

If you are a chai fan…this recipe is a MUST.

Chai Bread

Yield: 1 loaf of yum

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: an hour


1 3/4 cup all-purpose flour
3/4 cup brown sugar, packed
1 1/2 tsp baking powder
½ tsp baking soda
1 tsp salt
1/2 tsp ground cinnamon 
1/2 tsp ground cardamon
1/4 tsp ground clove
1/4 tsp nutmeg
1 large egg
1/3 cup vegetable oil
1 1/4 cup milk  

1/4 cup sugar
1 tsp cinnamon
scant 1/4 tsp cardamon
scant 1/4 tsp nutmeg
3 tbsp melted butter


Preheat oven to 350ºF.  In a bowl, combine bread dry ingredients (the first 9 ingredients).  Then make a well in the center and mix in wet bread ingredients.  Pour into a greased loaf pan.  Bake for 45-50 minutes, or until a toothpick comes out clean. Cover with foil for last ten minutes to prevent the top from getting too brown.  Let cool completely. 

Pop out of loaf pan.  Now make your topping.  In a small bowl, combine all ingredients (except the butter).  Brush the top of the loaf with melted butter and then sprinkle on the sweet spice mix.  Slice and serve.  


I kept mine in the fridge.

slightly adapted from this recipe