Gluten-Free Spiced Chai Loaf
It’ssssss FALL!!!!! We have officially entered my favorite time of the year. From here on out it’s leaves changing, cozy sweaters, football, Halloween, Thanksgiving, then the holidays!
In honor of this beautiful season, I wanted to create a delicious fall-themed loaf using warming spices like cloves and cinnamon. This Gluten-Free Spiced Chai Loaf will be the perfect addition to those rainy days when you’re in need of a hot cup of coffee, a yummy treat, and a SATC marathon.
This loaf is gluten-free, almost dairy-free (I used grass-fed butter but you can sub coconut oil!) and refined sugar-free.
Oh! And extra delicious.
You’ll notice this recipe is VERY similar to my Gluten-Free Coffee Cake, which is something I did on purpose because you can use the leftover ingredients from this loaf to make the coffee cake (or vise versa)!
If you watched my stories, this is the recipe that Ed thinks looks like a booty crack. So if you’re all about building dat a$$, you can just make this loaf!!
Okay, enough chatting, put on your fall sweater and let’s get baking!!!
Gluten-Free Spiced Chai Loaf (yields 1 loaf pan)
Ingredients:
chai:
1 ½ cup coconut milk (or any plant-based milk!)
4 chai tea bags (I used rooibos)
wet:
1 cup steeped chai tea milk
2 eggs
¼ cup grass-fed butter, softened (or coconut oil)
1 tsp. vanilla extract
dry:
2 ½ cups AP gluten-free baking flour (I used Bob’s Red Mill)
1 cup monk fruit (I used the golden one, you can also sub coconut sugar)
1 tsp. baking soda
1 tbsp. baking powder (yes, 1 tablespoon!)
2 tsp. ground nutmeg
½ tsp. ground cloves
2 tbsp. cinnamon
Instructions:
preheat oven to 350°f. grease loaf pan with butter and set aside
in a saucepan, bring 1 ½ cup coconut milk to a low boil. add in the chai tea bags and steep for at least 5 minutes. set aside to cool
in a large mixing bowl, combine all the dry ingredients. mix to combine
in a medium-sized mixing bowl, combine all the wet ingredients and whisk to combine. transfer wet ingredients to the bowl with the dry ingredients and mix to combine
transfer batter to baking dish and bake for 45-50 minutes (or until knife/toothpick comes out clean)
cool before serving & enjoy with a cup of coffee!
notes:
if you want a little extra umph, feel free to make the crumb topping from my Gluten-Free Coffee Cake recipe! if you choose to make this (which you should!) make sure to add it on top of the loaf before baking
if you’re not gluten-free feel free to use regular AP baking flour in this recipe
you could also make these into muffins if you’re feeling wild! if you do I would bake them for 11-12 minutes and continue checking on them. and let me know the perfect baking time so I can add it to this recipe. :)
What's your favorite part of fall?! Comment on my latest Instagram post! And make sure to tag me @finewithfood when making any of my recipes.
