Swirled Chocolate-Chai Streusel Bread

Chocoalte Chia Streusel Bread Swirled
Swirled Chocolate-Chai Streusel Bread

This richly spiced chocolate swirl makes this streusel bread irresistible.

Swirled Chocolate-Chai Streusel Bread
Makes 1 (9x5-inch) loaf
  • 2 cups all-purpose flour
  • ½ cup sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 large egg
  • ¾ cup whole buttermilk
  • ¼ cup unsalted butter, melted
  • 1 tablespoon orange zest
  • 3 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • Chocolate Chai Swirl (recipe follows )
  • Cocoa Streusel Topping (recipe follows)
  1. Preheat oven to 350°. Spray a 9x5- inch cast-iron loaf pan with baking spray with flour.
  2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. In another medium bowl, whisk together egg, buttermilk, melted butter, orange zest and juice, and vanilla. Pour egg mixture over flour mixture, and fold just until combined. Dollop half of batter into prepared pan. Sprinkle Chocolate Chai Swirl over batter. Spoon remaining batter on top. Sprinkle with Cocoa Streusel Topping.
  3. Bake until a wooden pick inserted in center comes out clean, about 45 minutes. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack.

Chocolate Chai Swirl
Serves: ½ cup
Makes ½ cup
  • ¼ cup granulated sugar
  • ¼ cup chopped semisweet chocolate
  • 2 tablespoons firmly packed light brown sugar
  • 1 teaspoon unsweetened cocoa powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon grated fresh nutmeg
  1. In a small bowl, whisk together all ingredients until combined.

Cocoa Streusel Topping
Serves: 1 cup
Makes 1 cup
  • ¼ cup all-purpose flour
  • ¼ cup chopped pecans
  • ¼ cup old-fashioned oats
  • 2 tablespoons firmly packed brown sugar
  • 2 tablespoons granulated sugar
  • ½ teaspoon unsweetened cocoa powder
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, cubed
  1. In a small bowl, combine flour, pecans, oats, sugars, cocoa, and cinnamon. Using a pastry blender, cut in butter until mixture is crumbly. Cover and refrigerate for up to 5 days.

You can find more quick bread recipes in our newest issue of Southern Cast Iron.


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.