A Perfect Pairing: Chai Spice Bread

Chai tea
Chai tea

Transport your taste buds with this aromatic quick bread that beautifully complements a hot cup of chai.


As an avid chai drinker, I’ve found this rustic loaf infused with familiar chai spices to be a delightful treat alongside my regular cuppa. The subtly sweet, dense bread with hints of cardamom and ginger, paired with a bold creamy-spicy masala chai – is simply perfect for a cold winter’s day. Though tea bread originated in England to complement the iconic English breakfast tea, this recipe nods to the distinctive spices used in the beloved Indian chai tradition. With a scratch-made loaf rather than store-bought biscotti, you can tailor the ingredients to harmonize flawlessly with your personalized signature chai blend.

While scones and biscuits tend to crumble when dunked, this sturdy bread holds up beautifully to a good soaking. I enjoy it toasted, slathered with butter and my homemade orange marmalade, the citrus flavors singing alongside toasty nuts and warm spices. It also makes excellent sandwich bread, particularly for chicken or turkey sandwiches with some cranberry sauce and greens. However you choose to enjoy it, this loaf is sure to be a hit with fellow chai-wallahs and tea enthusiasts in your life. Gift it to a friend along with a sampling of your favorite loose leaf masala chai, or bake a few loaves to share at your next tea party.

Chai Spice Quick Bread Makes 1 loaf

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1⁄2 cup sugar
  • 2 tsp baking powder
  • 1⁄2 tsp salt
  • 1 tsp ground cinnamon
  • 1⁄2 tsp ground ginger
  • 1⁄4 tsp ground cardamom
  • 1⁄8 tsp ground cloves
  • 1 cup chopped walnuts (optional)

Wet Ingredients:

  • 2 large eggs, at room temperature
  • 1 cup milk, at room temperature
  • 1⁄4 cup canola or vegetable oil
  • 1 tsp vanilla extract


  1. Preheat oven to 350°F. Grease a 9×5” loaf pan.
  2. Whisk together dry ingredients in a large mixing bowl.
  3. In a separate bowl, beat wet ingredients together until combined. Pour into dry ingredients and stir just until flour is moistened.
  4. Pour batter into prepared loaf pan. Bake for 55-60 minutes, until deep golden brown and a toothpick inserted in center comes out clean.
  5. Allow bread to cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
  6. Store tightly wrapped for up to one week, or freeze for longer term storage.

Enjoy this fragrant, spice-infused bread with your favorite cup of masala chai! The intermingling scents and flavors will transport you right to an Indian tea stall.