Spiced Chai Tea Loaf (Printable Version)
Moist loaf bursting with chai spices and brewed tea, perfect for cozy mornings or teatime.
# What You Need:
→ Tea
01 - 7 fl oz strong brewed black tea (e.g., Assam or English Breakfast)
→ Dried Fruit
02 - 3.5 oz raisins
03 - 2.1 oz chopped dried apricots
04 - 1.4 oz sultanas
→ Dry Ingredients
05 - 8.8 oz self-raising flour
06 - 4.2 oz light brown sugar
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1 1/2 teaspoons ground cinnamon
11 - 1/2 teaspoon ground ginger
12 - 1/2 teaspoon ground cardamom
13 - 1/4 teaspoon ground cloves
14 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
15 - 2 large eggs
16 - 5.3 tablespoons unsalted butter, melted and cooled
17 - 1 teaspoon vanilla extract
# How to Make It:
01 - Preheat the oven to 350°F. Grease and line a standard loaf tin with approximately 2 lb capacity.
02 - Place raisins, chopped apricots, and sultanas in a bowl. Pour over the hot brewed tea, cover, and allow to soak for 15 minutes.
03 - In a large mixing bowl, whisk together self-raising flour, light brown sugar, baking powder, baking soda, salt, and all the spices: cinnamon, ginger, cardamom, cloves, and nutmeg.
04 - In a separate bowl, whisk eggs, melted butter, and vanilla extract until fully combined and smooth.
05 - Add soaked fruit along with the tea to the wet ingredients. Pour this mixture into the dry ingredients and gently stir until just combined, taking care not to overmix.
06 - Transfer the batter into the prepared loaf tin and smooth the surface evenly.
07 - Bake for 45 to 50 minutes until a skewer inserted in the center comes out clean.
08 - Allow the loaf to cool in the tin for 10 minutes, then remove and place on a wire rack to cool completely.
09 - Slice and serve plain or with a spread of butter as preferred.
# Expert Advice:
01 -
- It feels fancy enough to serve guests but genuinely easy enough for a weekday bake
- The tea-soaked fruit keeps everything incredibly moist without needing loads of oil
- Those warming spices mean you get that chai comfort in every slice
02 -
- The soaking step isn't optional—it's what transforms dried fruit from dense pellets into tender jewels throughout the loaf. Don't skip it.
- Fresh ground spices matter more here than almost anywhere else. Those five spices are the star, so they deserve to be bright and fragrant.
- The tea you choose actually flavors the loaf, so pick one you genuinely like drinking. Assam brings earthiness, English Breakfast brings balance.
03 -
- Brown your spices gently in a dry pan for 30 seconds before grinding if using whole spices—it awakens them and makes the entire loaf more fragrant and alive
- The secret to keeping it moist is that soaked fruit, but you can also brush the finished loaf with a little simple syrup while it's still warm for extra staying power