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Live and Let Chai Harvest Loaf


  • 1/2 cup butter (or alternative)
  • 6 teaspoons Live and Let Chai tea
  • 1 cup white sugar
  • 2 large eggs (or equivalent in plant-based alternative)
  • 1 3/4 all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 3/4 cup pumpkin puree
  • 3/4 cup chocolate chips (optional)
  • 3/4 cup chopped nuts (optional)
  • 2 tablespoons tea-infused butter (or alternative)
  • 1/4 cup confectioners’ sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon


  1. Preheat oven to 350 degrees F. Line a 9×5 inch loaf pan with parchment paper, leaving some sticking up on the sides to use as a sling.
  2. Scoop the chai tea into a paper teabag. Melt 1/2 cup plus 2 tbsp butter in a small saucepan on the stove over medium-high heat. Place the teabag in the butter, turn down heat, and let simmer for 5-7 minutes. Remove from heat and discard teabag. Scoop out 2 tbsp of the butter and set aside.
  3. Pour the remaining 1/2 cup of butter into a large mixing bowl. Add sugar and mix until smooth. Add eggs and combine.
  4. Add flour alternately with pumpkin, stirring after each addition. Add baking soda, ginger, cloves, and 3/4 tsp nutmeg in with the last flour addition.
  5. Stir in desired add-ins.
  6. Pour batter into prepared loaf pan and bake for 65 to 70 minutes, or until a toothpick inserted into the centre comes out clean. Use the parchment sling to lift the loaf out while still warm.
  7. To make the glaze: add confectioners’ sugar, nutmeg, and cinnamon to the 2 tbsp tea-infused butter set aside earlier. Microwave until the butter is liquified and stir until consistent. Drizzle over the still-warm loaf. Let the glaze settle before serving.
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