Chai Latte Loaf with Espresso Icing
A soft, buttery Chai Latte Loaf made with dark brown sugar, sour cream, vanilla, and espresso, finished with a sweet espresso icing. Perfect for fall baking, holiday brunch, or an afternoon coffee break.
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Servings: 12 slices
Ingredients
Chai Latte Loaf
- 12 tablespoons unsalted butter softened
- ½ cup granulated sugar
- ½ cup packed dark brown sugar
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- ½ cup sour cream room temperature
- 1 ounce espresso or strongly brewed coffee cooled (2 tablespoons)
- 2 teaspoons vanilla bean paste
- 2½ teaspoons chai spice blend
- ½ teaspoon espresso powder optional
- 1¾ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
Espresso Icing
- 1 cup powdered sugar sifted
- 1 tablespoon espresso or strongly brewed coffee plus more as needed
- 1 teaspoon vanilla bean paste
- Pinch kosher salt
Instructions
- Make the Chai Latte Loaf
- Preheat the oven to 350°F. Grease a standard 9 × 5-inch loaf pan and line it with parchment paper, leaving a little overhang along the sides for easy removal.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, granulated sugar, and dark brown sugar. Beat on medium-high speed for approximately 3–4 minutes, until light, fluffy, and slightly pale in color.
- Add the eggs one at a time, mixing well after each addition. Add the additional egg yolk and beat until incorporated. Scrape down the sides and bottom of the bowl as needed.
- Mix in the sour cream, cooled espresso or coffee, and vanilla bean paste until combined. The mixture may appear slightly curdled at this stage, which is normal.
- In a separate medium bowl, whisk together the all-purpose flour, cornstarch, chai spice, espresso powder (if using), baking powder, baking soda, and kosher salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Scrape down the sides of the bowl as needed, being careful not to overmix.
- Spoon the batter into the prepared loaf pan and spread it into an even layer using an offset spatula.
- Bake at 350°F for approximately 45–55 minutes, or until the center is set and a toothpick inserted into the middle comes out with a few moist crumbs but no wet batter. If the top begins browning too quickly, loosely tent the loaf with aluminum foil.
- Allow the loaf to cool in the pan for approximately 15 minutes. Carefully lift it out using the parchment paper and transfer it to a wire rack to cool completely before icing.
- Make the Espresso Icing
- In a small mixing bowl, whisk together the sifted powdered sugar, 1 tablespoon cooled espresso or coffee, vanilla bean paste, and a pinch of kosher salt.
- Whisk until smooth. If the icing is too thick, add additional espresso a few drops at a time until it reaches a thick but drizzleable consistency.
- Once the loaf has cooled completely, drizzle the espresso icing generously over the top using a spoon or small whisk.
- Let the icing set for several minutes before slicing and serving.
Notes
Chai Spice: Use a chai spice blend containing cinnamon, cardamom, ginger, cloves, and other warming spices. Different blends vary in intensity, so adjust to your preference after testing.
Espresso: Espresso provides a more concentrated flavor, but strongly brewed coffee works well. Make sure it has cooled before adding it to the batter or icing.
Loaf Pan: A 9 × 5-inch loaf pan is recommended. Baking time may vary depending on the material and dimensions of your pan.
Vanilla: Pure vanilla extract can be substituted for vanilla bean paste in equal amounts.
Icing Consistency: For a thicker icing, add a little more powdered sugar. For a thinner drizzle, add additional espresso a few drops at a time.
Make Ahead: The loaf can be baked a day in advance and iced shortly before serving.