Hints of chai spice are infused in this bread are a great companion with the apple and crispy exterior of this moist loaf.  I used spoonfuls of spice mixture in the middle of the bread to add an extra hit of the chai spice combination.  Select an apple with a low water content and crispy texture that will not release too much water.  There will be lots of some extra chai spice leftover.  Reserve the extra to bake the bread again, or use it to flavor your oatmeal or to create a homemade chai tea latte as well.

Yield: 2 8-inch loaves


for chai spice:

  • 1 tablespoon cardomom
  • 1 tablespoon allspice
  • 2 tablespoons cinnamon
  • 1 tablespoon ground cloves
  • 3 tablespoons ginger

for chai spice swirl:

  • 2 tablespoons Chai Spice
  • 3/4 cup granulated sugar

for bread:

  • 2 sticks unsalted butter, softened
  • 2 cups light brown sugar
  • 3 cups flour (I love Bob’s Redmill pastry flour)
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1 tablespoon Chai Spice
  • 4 large eggs
  • 1 1/2 cups grated apple (choose a crisp apple like granny or envy with lower water content)
  • 1 cup buttermilk
  • 2 tablespoons vanilla
  • 3/4 cups chai spice swirl (1/2 cup for center of bread, 1/4 cup reserved for the top of loaves)



for chai spice:  In a small bowl, combine all the spices together and blend well.  Set aside.

for chai spice swirl:  Combine the sugar and 2 tablespoons of the chai spice blend together.  Set aside about 1/4 cup of mixture to sprinkle on top of the loaves.

for bread:  Preheat oven to 350.  Line the bottom of your 2 loaf pans with parchment paper and spray with cooking spray.  Whisk together salt, baking powder and flour and set aside.  In the bowl of a stand mixer beat butter, brown sugar and chai spice for several minutes on medium speed, scraping sides as necessary. Add in eggs and vanilla and continue mixing until smooth, again scraping sides as necessary.  Turn mixer to low and add in flour mixture, alternating with buttermilk and ending with flour just until combined.  Fold in the grated apples and mix until incorporated. Pour 1/4 of batter in each loaf pan and spread evenly along the bottom of loaf pan.  Take tablespoons of chai spice swirl and place intermittently on batter (about 1/4 cup on each loaf).  Use a knife to swirl the mixture a bit.  Divide remaining batter evenly on top of each loaf pan and tap down firmly so batter spreads evenly in loaf pans.  Sprinkle the top with last 1/4 cup of chai swirl. Bake for about 50 minutes until bread is set and toothpick inserted into the center comes out clean.  Allow bread to cool in pan for 10 minutes and then carefully invert and remove and place on a wire rack to cool completely.  Slice and enjoy!!!