This recipe for Spice Chai & Pear Bread is the perfect combination of sweet and spicy. You can sub out the non-dairy/non-vegan ingredients, and opt in or out with the nuts.
We like ours sliced up, wrapped in foil, and taken on the go as an afternoon pick me up. Though nothing quite beats a warm slice straight from the oven. It is winter, after all.
- 2 pears (the riper, the better)
- 1/2 TBSP + 2 TBSP butter (or dairy free alternative), divided
- 1/4 cup + 1/2 cup Rebel Kitchen Chai Mylk, divided
- 1/3 cup plain Greek / plain yogurt (dairy or non-dairy)
- 3 eggs (or egg substitute)
- 1/4 cup coconut sugar
- 2 cups all-purpose baking mix
- ½ tsp cinnamon
- ½ tsp cardamom
- ½ tsp turmeric
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 cup chopped walnuts
Chop pears into small pieces. Place in a sauce pan, along with 1/2 TBSP butter and 1/4 cup Chai Mylk and cook over medium heat, stirring often. Cook until pears are soft and liquid has caramelized. Remove from heat and set aside.
Pre-heat oven to 350˚.
In a large bowl, combine remaining butter, yogurt, eggs (or substitute), and coconut sugar. Add in baking mix, baking powder, baking soda, plus cinnamon, cardamom and turmeric. Add in remaining chai concentrate and blend with a wooden spoon. Stir in chopped walnuts and caramelized pear mixture. Blend until all ingredients are well incorporated.
Pour batter into a well-greased loaf pan. Bake for 42-45 minutes (or until completely baked through). Remove from oven and let cool at least ten minutes before serving.
Serve hot out of the oven or sliced and toasted. Enjoy this winning combo of sweet and spicy.