Due to the success of my Gluten Free Ratio Rally Sweet Potato Breakfast Loaf, I decided to upload another quick bread recipe that I’ve made. This recipe is based on a standard muffin/quick bread recipe except it is made with a twist–tea! Yes, tea :).
I’ve had the lovely opportunity to discover David’s Tea David’s Tea has a lovely array of herbal, green, puerh, maté, black, and oolong teas. I am developing an impressive collection
I used David’s Tea Pumpkin Chai to help flavor my loaf
3 tablespoons melted butter or neutral oil, plus more for the bread pan.
2 cups all-purpose gf flour blend
¼ cup sugar, or to taste
½ teaspoon salt
3 teaspoons baking powder
1 egg or 1/2 ripe banana for egg sub.
1 cup milk (or non-dairy sub.), plus more if needed
David’s Tea Pumpkin Chai tea
Heat the oven to 375°F. Grease the loaf pan.
Put on a kettle for a hot cup of tea. When the water is ready brew your tea to your desired strength. You want the chai tea to be strong because it will flavor your loaf :). Combine this with the melted butter and sugar. Place this in a pot and simmer it down to a syrup.
Mix together the dry ingredients in a bowl.
Once the syrup is made, mix it in a bowl with the vanilla, egg and milk. Make a well in the center of the dry ingredients and pour the wet ingredients into it.
Use a large spoon or rubber spatula to combine the ingredients. You want to fold the ingredients rather than beat them together. The batter should be lumpy, thick and moist.
Spoon the batter into the bread pan. Bake your loaf for about 30 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Remove your loaf from the oven and let it rest for 5 minutes before taking it out of the pan. Serve warm.