When I think of fall, I think of baking. Once those leaves start ever so slightly turning colors and the nights get a little bit longer and a tad bit cooler, I’m ready to break out my mixer and crank up the oven. I love making pies from scratch or exploring fun new soup or side dishes, but my weakness during the fall leading into the holidays will always be bread. I’ve definitely been known to set aside a whole day (sometimes two!) dedicated solely to bread making. But I know that life oftentimes makes it to where setting aside that much time just isn’t realistic.
Enter…quick breads. Unlike yeast breads, quick breads do not contain any yeast at all in the dough and use Clabber Girl Baking Powder and/or Clabber Girl Baking Soda as a leavening agent. Because we’re omitting the yeast and using a chemical leavening agent instead, we’re able to cut out all the time needed for yeast breads to rise. The end result is usually a very tasty bread that took a faction of the time to make. So though I love yeast breads, I always end up making A LOT of quick breads this time of year.
Generally made a little on the sweet side, quick breads are great because of their versatility. You can make savory breads (Rosemary, Thyme & Asiago Cheese sounds good to me!) perfect as a side for dinner slathered with butter or sliced and toasted to dunk in your favorite fall soup. The ever popular Banana Bread or Pumpkin Bread are always amazing recipes to have in your recipe box. You can even go crazy and indulge with a Chocolate Quick Bread Drizzled with Dark & White Chocolate with Toasted Nuts sprinkled on top. The possibilities are endless and perfect for you to make it your own for your family to enjoy.
As you can probably tell, I have been thinking a lot lately about quick bread flavors. I wanted to find something unique and different, that still had all my favorite fall flavors in it (and chocolate, everything is better with chocolate, right?). That’s when I decided on Chai Chocolate Quick Bread. I love the warm spice notes you get when drinking a Chai latte, so they go perfect in this fall bread.
You’ll need two bowls to make this bread, one for your dry ingredients and one for your wet ingredients. Because we’re using baking powder (which reacts to liquid) to leaven our bread you want to keep your dry ingredients separated from your wet until you’re ready to mix and immediately go into your dish and bake. This bread is tasty all on its own, but you can always kick it up a notch and serve it with a maple-cinnamon compound butter. Plus they make great gifts during the holidays and are perfect as mini loaves as well (you’d get 3 from this recipe). I hope when all is said and done and you’re taking your first bite you enjoyed it as much as I did!
Chai Chocolate Quick Bread
Makes: 1 loaf
1 ½ c. all-purpose flour
1 tsp. Clabber Girl Baking Powder
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground cardamom
½ tsp. ground cloves
½ tsp. ground nutmeg
½ tsp kosher salt
1 c. chai concentrate
¼ c. granulated sugar
¼ c. coconut oil, melted & slightly cooled
1 c. semi-sweet chocolate chips
Preheat oven to 350° F. Line a bread loaf pan with parchment paper.
Pour batter into your prepared bread loaf pan. Drizzle melted chocolate over the top and using a butter knife gently swirl the chocolate on top, just barely mixing it in with the batter.