Thai Tea Bread
This Thai tea loaf bread is moist, sweet, and bursting with Thai tea flavor!
- Prep time
- 30 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Tablespoons Thai tea mix
- 1 cup whole milk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated white sugar
- 1 egg
- 1/3 cup canola oil
- 1/3 cup plain Greek yogurt
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat Oven: Turn the oven on to 350 degrees F. Spray a 9x5 inch loaf pan with nonstick spray.
- 2
Steep the Thai Tea: Heat milk in a saucepan over medium heat. Add the Thai tea mix and stir for 2-3 minutes. Then turn the heat off and let steep for 10 minutes. Strain the tea mix out of the milk using a tea sock filter.
- 3
Make the Batter: Mix all of the dry ingredients together (flour, baking soda, baking powder, salt, sugar). Add in the wet ingredients (egg, oil, yogurt, tea-infused milk, vanilla extract). Stir until well combined.
- 4
Bake: Pour the batter into the greased loaf pan and place into pre-heated oven. Allow to bake for 45-55 minutes. You'll know it's done when a toothpick stuck into the center of the bread comes out clean.
- 5
Serve: Allow the loaf bread to cool completely before slicing. Add a dollop of whipped cream or scoop of ice cream, if you like. You can keep the bread at room temperature for up to 2 days, or up to a week in the refrigerator.