‘Twas the week after Christmas, and still in the fridge
were cranberries waiting to turn into a dish.
As usual I bought way too many cranberries for Christmas. Between baking, cranberry sauce, and jam, I use a lot of them at this time if year. So to be sure that there’s always some on hand I tent to over compensate. Oops! 🙂
If you, too, have some left over from the holidays, this Chai spiced quick bread is a delicious way to use them up. I tested this recipe out on our neighbour’s and they went crazy for it!… The warm spices keep with the holiday spirit, without being over the top Christmasy, making it perfect for those Christmas to New Year’s get togethers and open houses.
Don’t be like me! Wait until the loaf has completely cooled before slicing it (ideally, cooled, wrapped and sliced the next day). Being impatient to take pictures, I sliced into mine too soon and ended up with slightly wet, gooey spots. When I sliced the other half of the loaf the next day, it was perfect.
Chai Spiced Cranberry Bread
Author: Starr Wong @ The Misfit Baker
Recipe Type: Dessert, Snack Cuisine: American
Makes: 1 loaf
- 3/4 cup Granulated Sugar
- 1/2 cup Vegan Butter ( I used Earth Balance)
- 1/3 cup Non-Dairy Yogurt (I used Coconut)
- 1/2 cup Prepared Chai Tea* (I used Twinings)
- 1/4 cup Non-Dairy Milk ( I used almond)
- 1 tsp Vanilla Extract
- 2 cups All-Purpose Flour
- 2 1/2 tsp Baking Powder
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Cardamom
- 1/4 tsp Ground Cloves
- 1/4 tsp Salt
- 1/8 tsp Ground Nutmeg
- 3/4 cup Roughly Chopped Cranberries (fresh or frozen)
- 3/4 cup Icing Sugar
- 2 – 4 tsp Non-Dairy Milk (I used almond)
- Ground Cinnamon (for sprinkling)
Preheat oven to 350°F and prepare an 8 x 4 inch loaf pan (I lined mine with parchment paper).
Whisk together the flour, baking powder, cinnamon, ginger, cardamom, cloves, salt, and nutmeg. Set aside.
Stir together the tea, milk, and vanilla. Set aside.
With a hand mixer, cream the sugar and vegan butter until light and fluffy. Beat in yogurt until thoroughly combined. Add the flour mixture in 2 or 3 additions, alternating with the tea mixture. Beat in each addition until just combined (scrapping sides of bowl when necessary). Fold in chopped cranberries.
Spoon into prepared pan and smooth surface. Bake for 50 – 60 minutes or until an inserted toothpick comes out clean. Allow the loaf to cool completely in the pan on a wire rack.
While the bread is cooling, make the glaze. Stir together the icing sugar and enough milk to form a glaze. I like my glaze thick, add more milk (in increments of 1/2 a teaspoon) to make yours thinner, if you want. Drizzle over cooled bread, sprinkle cinnamon over top (to garnish), slice and serve. I let my glaze set before slicing, it took about 1 hour.
*You want to make the tea strong. I used 2 tea bags to 1/2 cup of water, then squeezed out the bags for maximum flavour. Cool before using.