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Walnut Chai Tea Loaf

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December 11, 2012 | Issue 430

Give a Baked Gift

Walnut Chai Tea Loaf

If you’re baking up some homemade gifts this week, put these pretty tea loaves on your list. This recipe uses chai tea to infuse the bread with flavor and walnuts to add crunch and antioxidants. Simple baking substitutions — using applesauce, whole-wheat flour and egg whites — make it a guilt-free treat. Wrap each loaf in colorful cloth as a gift or enjoy it yourself with a favorite cuppa or our decadent chocolate chai.

Makes 12 servings.

Per serving : 210 calories, 10 g fat (1 g sat fat), 27 g carbohydrates,
4 g protein, 2 g fiber, 156 mg sodium.

  • Canola oil cooking spray
  • 1/2 cup boiling water
  • 3 chai teabags
  • 1 ¼ cups unbleached all-purpose flour
  • 3/4 cup whole-wheat pastry flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/3 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 3 large egg whites (can substitute 2 large eggs)
  • 1/4 cup sugar
  • 1/3 cup firmly packed brown sugar
  • 1 tsp. grated orange zest
  • 2/3 cup chopped walnuts

Directions

  1. Preheat oven to 350 degrees F. Coat 8-inch x 4-inch loaf pan with cooking spray and set aside.
  2. In heatproof measuring cup, steep teabags in boiling water for 10 minutes. Remove bags, squeezing well. Cool tea to room temperature.
  3. In small bowl, whisk together flours, baking powder, baking soda and salt. In another bowl, combine applesauce, oil and tea. Set both bowls aside.
  4. In mixing bowl, beat egg whites (or eggs) with electric mixer or whisk, 1 minute. Add white and brown sugars, beat together, then add wet ingredients. Add dry ingredients and zest and mix just until they are combined with other ingredients; there will be many small lumps. Use rubber spatula to blend in most small lumps, taking care not to over mix. Stir in nuts. Scoop batter into prepared baking pan.
  5. Bake for 45-55 minutes, or until straw inserted into center of loaf comes out clean. Cool in pan on wire rack for 15 minutes. Turn loaf out of pan and cool completely.
  6. This tea loaf is best when wrapped in foil for 8-24 hours, which allows flavors to ripen and loaf to become more moist.
Holiday test kitchen

Holiday Recipes
from AICR's Test Kitchen

Grocery list

Canola oil cooking spray
Chai teabags
All-purpose flour
Whole-wheat pastry flour
Baking powder
Baking soda
Salt
Unsweetened applesauce
Canola oil
Egg whites
Sugar
Brown sugar
Orange zest
Walnuts

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You can cut the fat from baking by substituting applesauce for some of the butter.

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