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chai tea fruit loaf
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Chai Tea Fruit Loaf

A lovely fruity loaf flavoured with the gentle warming spices of chia tea.
Prep Time2 hrs
Cook Time45 mins
Total Time2 hrs 45 mins
Course: Scones / Breads / Muffins
Cuisine: British
Servings: 1 loaf
Author: Emma


  • 2 and 1/2 tablespoons Chai Tea
  • 150 millilitres Boiling water (4/8 cup)
  • 125 grams mixed dried fruit (3/4 cup)
  • zest 1/2 lemon
  • 500 grams strong white bread flour (3 and 1/2 cups)
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 50 grams unsalted butter - at room temperature (2/8 cup)
  • 1 7 gram sachet fast action yeast, (1 scant tablespoon)
  • 175 millilitres milk at room temperature (1/2 cup and 3 and 1/2 tablespoons)


  • Make up your chai tea with the boiling water in a pot or bowl and leave for at least 5 minutes for the flavours to steep.
  • Once brewed place your dried fruit and lemon zest in a bowl and pour over the tea and leave to soak for at least 15 minutes.
  • Strain your fruit and put the tea to one side and your fruit to another side.
  • In your stand mixer or large mixing bowl if making by hand; add your flour, salt, sugar, butter and yeast and mix until combined.
  • Pour in the milk and tea and mix together. If using a mixer with a dough hook mix on a low to medium speed for about 4 minutes until the dough is smooth and pliable. It will take about 10 minutes by hand on a lightly floured work surface.
  • Pop the dough back in the bowl cover with cling film (plastic wrap) and leave to rest for an hour.
  • After this time your dough will have doubled in size and is ready to have your fruit included. Lightly grease a 1 pound / 450 gram loaf tin or a baking sheet.
  • Either by hand or with your mixer mix the fruit in well. About 2 - 3 minutes with a mixer on low to medium and about 5 minutes by hand. You are looking for the fruit to be just starting to break apart.
  • Pop the dough in your lightly greased 1 pound / 450 gram loaf tin or shape the dough into a large round (cob loaf shape) if you are just using a baking tray.
  • Pop your tin / tray into a plastic bag careful to give the dough room to rise, and leave it in a warm place for another hour.
  • Pre heat your oven to 220C / 425F / Gas mark 7. Bake the dough for 25 - 30 minutes checking it is fully baked by giving it a tap on the bottom it should sound hollow if it doesn't pop it back in the oven for a few more minutes and then check again.
  • Transfer your loaf to a wire rack to cool down. Then serve with lashings of real butter :)