Chaiberry Tea Bread

Chaiberry Tea Bread

Paula Stocker
Chaiberry Tea Bread


1 cup whole milk
1 Tbsp Zerama loose leaf black tea
1 Tbsp Zerama chai spice blend
Cooking spray
2 large eggs
1 cup granulated sugar
½ cup melted coconut oil or neutral oil
2 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp kosher salt
¼ tsp ground allspice
1/2 tsp vanilla extract
1 cup (4 1/2 oz.) frozen wild blueberries (such as Wyman's), divided
1 Tbsp turbinado sugar


Preheat oven to 375°F. Microwave milk in a microwave-safe mug on high until very hot but not boiling, about 2 minutes. Add tea and chai spice to muslin bag and add to hot milk; let steep for at least 15 minutes. remove muslin bag. Add vanilla to chai milk.
Coat a 9-by-5-inch loaf pan with cooking spray. Line with parchment paper, leaving at least a 2-inch overhang on each long side. Whisk eggs, granulated sugar, and oil in a large bowl. add chai milk to combine. Add flour, baking soda, cinnamon,  ginger, salt, and allspice; stir until just combined. Add blueberries; stir to combine, using just 2 or 3 strokes. Spoon batter into prepared pan. Sprinkle with turbinado sugar.
Bake until a wooden pick inserted in center of loaf comes out clean, 1 hour, 5 minutes to 1 hour, 10 minutes. Transfer pan to a wire rack and let bread cool for 10 minutes. Using parchment paper overhang as handles, remove bread from pan. Discard parchment paper. Let bread cool completely on wire rack, about 1 hour.

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