Strawberry Rhubarb Spiced Chai Tea Bread
Preheat the oven to 350 F. Spray two non-stick loaf pans with baking spray.
Bring the milk to a boil; add the tea bags and steep for 10 minutes. Squeeze the tea bags to extract as much flavor as possible, then discard the tea bags.
In a large bowl, combine the tea-infused milk, strawberry rhubarb puree, sugar, oil, eggs and vanilla and whisk until smooth.
In a separate bowl, combine the remaining ingredients. Gradually add to the wet ingredients, stirring just until combined.
Divide the batter evenly between the two pans. Bake at 350 for 50-65 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pans for 10 minutes on a wire rack, then invert onto the wire rack. Turn bread right side up on the wire rack and cover lightly with a clean kitchen towel to cool completely before slicing or wrapping.
Yields 2 loaves.
Recipe from Curly Girl Kitchen