Recipes

Peppermint Chai Loaf

Serves 8-10

| Prep Time: 15 mins

| Cook Time: 60 mins

| Total Time: 1 hr 15 mins

You may need: Dried Garlic Powder

Discover The Recipe

As part of our reimagining of American Thanksgiving dishes, we offer a dessert recipe that is not pie. Not that we don't love pie, but we know that most of you will have plenty of opportunity to graze on pumpkin and apple pie. The holiday loaf is a quick-to-assemble, easy-bake classic that is often spiked with dried fruits (fruitcake) and holiday spices like cinnamon and nutmeg. We decided it was time to create a global version of the holiday loaf using warming Indian Chai tea spices and adding a subtle, seasonal hint of cool peppermint.

Chai means "tea" in Hindi, so what most of us refer to as Chai is actually Chai Masala (meaning, "tea spice blend"). Our Chai masala contains freshly-ground cinnamon, ginger, cardamom, cloves, and black pepper, which we blend with dried peppermint leaves. The result is flavor combo that is perfect for a holiday dessert. If you'd rather skip baking, sprinkle 1 tsp of Peppermint Chai spice in yogurt, oatmeal, or a smoothie. Or see below for other ideas.

Ingredients

  • 2 cups all-purpose flour

  • 3/4 cup brown sugar

  • 8 tbsp (1 stick) of unsalted butter, softened

  • 1/3 cup milk

  • 2 eggs

  • 1.5 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt (optional)

  • 1/4 cup plain greek yogurt

  • 2 tbsp powdered sugar

  • 1/4 cup (entire packet) Piquant Post Peppermint Chai Spice 

Notes

If you don't own a 9x5 inch loaf pan, you can buy a disposable aluminum loaf pan in any supermarket. 

When adding the water to the Peppermint Chai, make sure you thoroughly stir the mixture, especially after adding to the flour. The spices may turn a little gelatinous because the fiber in the cinnamon tends to gum up in water. Don't worry as it will evenly distribute after beating the batter with a an electric mixer. 

We suggest a plain greek yogurt to make the frosting. Greek yogurt adds just a little tang and nicely complements the loaf bread.

Everyone's oven is a little different. You might have to cook the loaf longer than our cooking time. The key is to check every 5 mins by poking a toothpick into the center of the loaf to see if there is no batter sticking to the toothpick. If there is, cook again for 5 mins and repeat.

Lastly, optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

Preheat oven to 400°F. Grease the bottom of a ~9x5 inch loaf pan with oil or cooking spray. Soften the butter either by warming to room temperature or briefly (20 secs) microwaving. Place butter and brown sugar in a large mixing bowl. Beat the butter and sugar with an electric hand mixer on Med until it begins to fluff.

Heat 1/2 cup of water in microwave until luke warm (~40-60 secs). Empty the Peppermint Chai spice into a small bowl and pour the water in. Briefly stir to mix. Let steep for 2 mins.

Add eggs, milk, chai spice mixture, baking powder, baking soda and salt into the butter/sugar mixture. Beat together with the mixer on Low. Add the flour and beat until thoroughly mixed together. Pour the batter into the loaf pan and bake for 60 mins.

Make the frosting by whisking together the yogurt and powdered sugar. When loaf has finished, remove and poke to the center with a toothpick. If batter sticks, bake for 5 mins and repeat test. Cool for 10 mins before glazing with frosting. Serve sliced - hot or cold.

Alternatives & Substitutions

  • If you don't own a 9x5 inch loaf pan, you can buy a disposable aluminum loaf pan in any supermarket. 

  • When adding the water to the Peppermint Chai, make sure you thoroughly stir the mixture, especially after adding to the flour. The spices may turn a little gelatinous because the fiber in the cinnamon tends to gum up in water. Don't worry as it will evenly distribute after beating the batter with a an electric mixer. 

  • We suggest a plain greek yogurt to make the frosting. Greek yogurt adds just a little tang and nicely complements the loaf bread.

  • Everyone's oven is a little different. You might have to cook the loaf longer than our cooking time. The key is to check every 5 mins by poking a toothpick into the center of the loaf to see if there is no batter sticking to the toothpick. If there is, cook again for 5 mins and repeat.

  • Lastly, optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

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