Strawberry Rhubarb Spiced Chai Tea Bread

Strawberry Rhubarb Spiced Chai Tea Bread

• • 1 cup milk

  • 3 chai tea bags

  • 1 1/2 cups cooked strawberry rhubarb puree

  • 1 cup granulated sugar

  • 1/4 cup vegetable oil

  • 3 eggs

  • 1 teaspoon vanilla

  • 2 cups wheat flour

  • 1 1/2 cups white all-purpose flour

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground cardamom

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground ginger

  • 2 cups chopped rhubarb

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