A hot chai is so warm and cozy and delicious, and the spices make the perfect flavor for baked goods. This super simple No-Yeast Chai Bread has a perfect light and subtle flavor, but is so moist and delicious. The batter comes together in just a few minutes and bakes into a soft and slightly sweet loaf.
This simple Chai Bread makes a great gift, or an afternoon snack, or even makes a perfect breakfast, pairing perfectly with your morning coffee or tea. If you love a no-yeast bread, be sure to try Spiced No-Yeast Beer Bread and Pumpkin Chai Bread.
Why this Recipe Works
This super easy No-Yeast Chai Bread is soft, spiced, and slightly sweet. It rises perfectly, browns beautifully, and has the best texture and flavor. It bakes into a lovely loaf with the crisp crust giving it an ideal balance of textures.
Ingredients and Notes
Baking Soda and Baking Powder - Because this bread is made without yeast, baking soda and baking powder contribute to the rise of the loaf of Chai Bread as well as to the beautiful browning on the outside while staying soft and moist on the inside.
Chai Concentrate - I buy store-bought chai concentrate, but homemade will work too. Be sure you're using a liquid chai concentrate, not powdered chai or a chai latte.
Baking Soda - If needed, this ingredient can be skipped and replaced with baking powder. To be clear, baking soda and baking powder are not interchangeable ingredients. Though both leaveners, they work differently, however, this No-Yeast Chai Bread recipe will still be successful with this replacement, though is best if both are used.
How to Make this Recipe
Step 1: Preheat the oven to 375° F. Line a loaf pan with foil (nonstick foil is ideal).
Step 2: Beat together butter and sugar.
Step 3: Add eggs and mix well, then add chai concentrate and mix till incorporated.
Step 4: Add baking powder, baking soda, and salt, and mix till combined. Then add flour and mix until just incorporated.
Step 5: Pour into a loaf pan and bake for 1 hour, until the center of the bread does not have any jiggle.
Step 6: Let cool in the pan for 15 minutes, then remove from pan and cool for at least 10 more minutes. Slice and enjoy warm or at room temperature.
The baking soda and baking powder in this No-Yeast Chai Bread gives it a perfect rise without waiting for the rise time of a yeast bread.
The primary ingredients are water, black tea, and spices. Depending on the recipe you use or the brand you buy there may be some variation, but the base is spiced black tea.
By default chai does have caffeine, but store-bought decaf concentrates are available (that's what I use!) or you can use decaffeinated tea if you're making your own concentrate.
Tips & Tricks
Tip #1: When adding in flour, stop the mixer when the flour is just barely incorporated. Mix in the final streaks of flour with a spatula. This will help prevent the batter from being over-mixed.
Tip #2: The outside of this bread will brown fairly quickly, but don't panic. Let it bake for the entire hour. The outside will not burn in this time, but if you take it out in a shorter time, you will have raw batter on the inside.
Tip #3: Be sure to let the Chai Bread cool for a bit before slicing. The time in the recipe is the minimum cool time, but this no-yeast bread is just as delicious at room temperature as it is warm. Slicing into it while it's too hot may result in the slices crumbling.
Store in an airtight container at room temperature for 3-5 days.
Did you try this recipe? Leave a review below, and tag @flourdeliz on Instagram!
- loaf pan
- Mixing bowl
- stand or hand mixer
- 1 stick butter
- 1 cup sugar
- 2 eggs
- 1 cup chai concentrate
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt Diamond Crystal
- 2 cups flour
- If using a metal loaf pan, line with foil. If using a glass loaf pan, no preparation is needed.
- Preheat oven to 375° F.
- Beat butter and sugar until fluffy.
- Add eggs and mix till combined
- Add tea and mix till combined.
- Add baking soda, baking powder, and salt and mix in.
- Add flour and mix until just combined.
- Pour batter into loaf pan and bake for 1 hour.
- Cool in pan for 15 minutes, then remove from pan and cool for at least 10 minutes more.
- Slice and enjoy warm or at room temperature.
This recipe was originally posted on January 9, 2017, but was republished as a single loaf with new photos, additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in September of 2023.