Chocolate Chai Quickbread Recipe
Ingredients
Chocolate Swirl:
- ¼ C. granulated sugar
- 2 Tbsp. brown sugar
- ¼ C. finely chopped dark chocolate
- 1 tsp. cocoa powder
- 1 tsp. chai tea, finely ground
- ½ tsp. Spice Islands® Ground Saigon Cinnamon
Streusel Topping:
- ¼ C. all-purpose flour
- ¼ C. chopped pecans
- ¼ C. McCann’s® Quick Cooking Rolled Irish Oats
- ¼ C. granulated sugar
- 1 tsp. cocoa powder
- 1 tsp. chai tea, finely ground
- 1 Tbsp. Grandma’s® Molasses
- 2 Tbsp. butter, cold and cut into pieces
Bread:
- 2 C. all-purpose flour
- 6 Tbsp. granulated sugar
- 2 tsp. chai tea, finely ground
- 1 ½ tsp. Clabber Girl® Baking Powder
- 1 tsp. Clabber Girl® Baking Soda
- 1 tsp. salt
- 1 tsp. Spice Islands® Ground Saigon Cinnamon
- 1 large egg
- 2 Tbsp. Grandma’s® Molasses
- ¾ C. buttermilk
- ¼ C. butter, melted
- 1 tsp. Spice Islands® Pure Vanilla Extract
Directions
Chocolate Swirl:
- Whisk all ingredients together and set aside.
Streusel Topping:
- In a medium bowl, whisk together the flour, pecans, oats, sugar, cocoa, and chai tea.
- Add the molasses and butter.
- Using your hands or a pastry blender, cut the molasses and butter into the flour mixture until you have a moistened streusel; set aside.
Bread:
- Preheat oven to 350°F and spray a 9×5-inch loaf pan with Baker’s Joy® Nonstick Baking Spray with Flour; set aside.
- In a medium bowl, whisk together the flour, sugar, chai tea, baking powder, baking soda, salt and cinnamon; set aside.
- In a large bowl, whisk together the egg, molasses, buttermilk, melted butter and vanilla until well blended.
- Add the flour mixture to the bowl and gently stir to combine without overmixing.
- Pour half the batter into the prepared pan.
- Sprinkle the chocolate swirl mixture over the batter.
- Top with the remaining batter and gently spread it to cover the chocolate mixture.
- Sprinkle the streusel mixture over the top.
- Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for at least 15 minutes.
