Chai Spiced Bread Recipes

Steps:

• For the loaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray. Line with a piece of parchment paper, allowing the sides to hang over the edges of the pan.
• Whisk together the flour, baking powder, cinnamon, baking soda, cardamom, ginger, salt, cloves and nutmeg in a medium bowl until well combined.
• Whisk together the pumpkin, butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until well combined. Add the dry ingredients to the bowl and stir until completely incorporated.
• Pour into the prepared loaf pan and bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs sticking to it and the cake springs back when gently pressed, 50 minutes to 1 hour. Let cool for 30 minutes before unmolding and cooling completely on a wire rack.
• For the glaze: In the meantime, whisk together the confectioners' sugar, chai tea, cream and cinnamon in a small bowl. Drizzle over the top of the cooled loaf and let the glaze set before slicing and serving.

Steps:

• Preheat oven to 350°. In a large bowl, whisk together first 9 ingredients and, if desired, rum. Gently stir in bread; let stand 15 minutes or until bread is softened. , Transfer to a greased 8-in. square baking dish. Sprinkle with almonds., Bake, uncovered, until puffed, golden and a knife inserted in the center comes out clean, 35-40 minutes. Serve warm with ice cream.

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, sugar, yeast mixture and 1.5 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12-in. circle. Place 1 circle on a parchment-lined 14-in. pizza pan. For filling, combine butter, brown sugar, vanilla and spices. Spread circle with a third of the filling. Repeat twice, layering dough and filling; top with pears. Top with final portion of dough., Place a 2-1/2-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp 2 strips and rotate twice outward. Pinch ends together. Repeat with remaining strips., Cover with a kitchen towel; let rise until almost doubled, about 30 minutes. Preheat oven to 375°. Brush with beaten egg. Bake until golden brown, 20-25 minutes. Cool completely on a wire rack.

Steps:

• Heat oven to 400°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray.
• In large bowl, beat granulated sugar and butter with electric mixer on medium speed until fluffy. On low speed, beat in tea, 1/3 cup milk, 2 teaspoons vanilla and the eggs until ingredients are well combined (will appear curdled). Stir in remaining bread ingredients just until moistened. Spread in pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean (do not underbake). Cool in pan on cooling rack 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool 30 minutes.
• In small bowl, stir powdered sugar, 1/4 teaspoon vanilla and 3 teaspoons of the milk, adding more milk by teaspoonfuls, until spreadable. Spread glaze over bread. Sprinkle with additional cinnamon. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Steps:

• Preheat oven to 400 degrees.
• Spray the bottom of a 9" loaf pan with cooking spray (I use Pam).
• Combine the sugar and butter in a large bowl.
• With a mixer, beat on medium speed until fluffy.
• Add in eggs, tea, milk and vanilla.
• Reduce speed on the mixer to low and mix the ingredients well (the mixture will appear to be curdled).
• Add in the remaining bread ingredients.
• Mix just until moistened and spread in the loaf pan.
• Bake 50-60 minutes or until a toothpick inserted in the center comes out clean.
• Cool 10 minutes on a wire rack before removing from the pan.
• Cool 30 minutes before glazing.
• To prepare the glaze, combine the powdered sugar, vanilla and 3 t milk in a small bowl.
• Add additional milk in small amounts until the glaze is spreadable.
• Spread the glaze on the bread and sprinkle with cinnamon.
• Cool for 2 hours before slicing the bread.
• This may be stored at room temperature tightly wrapped for 4 days.
• This may be refrigerated for up to 10 days.

Steps:

• Preheat oven to 350º. In a large mixing bowl, mix butter into mashed bananas. Add sugar, egg and almond extract. Sprinkle baking soda, baking powder, spices and salt over entire mixture and mix well. Add flour and nuts last and mix well. Pour batter into buttered loaf pan. Bake 60-75 minutes. Cool on a rack before removing from pan.

Steps:

• Preheat oven to 350. Mix together the first 7 ingredients in a medium sized bowl. In a separate bowl, combine the milk, honey, oil and egg until well blended. Add the dry ingredients to the wet and stir until just combined. Fold in the diced apples.
• Dump the batter into a well-greased loaf pan and bake for 45-50 minutes or until the top gets golden and a knife inserted into the center comes out clean. Cool.

Steps:

• In a medium bowl mix together flour, baking powder, and salt.
• In a separate bowl mix sugar, cream cheese, and eggs until light and fluffy. Mix mashed bananas and Chai into cream cheese mixture. Add flour mixture and mix until smooth.
• Pour mixture into a greased 9x5 inch loaf pan.
• Bake in a preheated 350 degree F(175 degrees C) oven for 60 minutes. Cool on rack. Remove from pan after 10 minutes.

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 5 x 3-inch loaf pan with non-stick cooking spray.
• In a large bowl or electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes.
• Beat in eggs one at a time, incorporating well after each addition.
• Scrape down sides of bowl as necessary.
• In a medium bowl, whisk together the flour, baking soda, cardamom, cinnamon, ginger, allspice, and salt.
• Add to the butter mixture and beat gently until just combined.
• Add bananas, sour cream and vanilla and mix on low speed until just combined.
• Gently stir in nuts if using.
• Pour batter into prepared loaf pan and bake until deep golden brown and cake tester inserted into center comes out clean, 60-70 minutes.
• Let rest in pan for about 10 minutes, then turn out onto rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Combine 7 tablespoons brown sugar, white sugar, cinnamon, cardamom, ginger, cloves, and pepper in a large bowl. Add biscuits; coat liberally with sugar-spice mixture.
• Arrange coated biscuits evenly in the prepared pan. Sprinkle 1 tablespoon brown sugar throughout and on top of biscuits; pour melted butter all over.
• Bake in the preheated oven until puffed and golden brown, 30 to 40 minutes. Cool for about 15 minutes. Invert onto a serving plate.