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Chai-spiced Bread

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“This is another recipe that I found in a Betty Crocker cookbooklet. The recipe makes a light loaf of bread with a delicious cinnamon glaze. It can be served as a snack or dessert with some fresh fruit, a wedge of cheese and a glass of iced tea (or if you prefer, a cup of hot tea). Note: water can be substituted for the chai tea.”
1hr 15mins
1 loaf

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Spray the bottom of a 9" loaf pan with cooking spray (I use Pam).
  3. Combine the sugar and butter in a large bowl.
  4. With a mixer, beat on medium speed until fluffy.
  5. Add in eggs, tea, milk and vanilla.
  6. Reduce speed on the mixer to low and mix the ingredients well (the mixture will appear to be curdled).
  7. Add in the remaining bread ingredients.
  8. Mix just until moistened and spread in the loaf pan.
  9. Bake 50-60 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool 10 minutes on a wire rack before removing from the pan.
  11. Cool 30 minutes before glazing.
  12. To prepare the glaze, combine the powdered sugar, vanilla and 3 t milk in a small bowl.
  13. Add additional milk in small amounts until the glaze is spreadable.
  14. Spread the glaze on the bread and sprinkle with cinnamon.
  15. Cool for 2 hours before slicing the bread.
  16. This may be stored at room temperature tightly wrapped for 4 days.
  17. This may be refrigerated for up to 10 days.

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