Tea Glazed Chocolate Gingerbread Loaf

This chocolate gingerbread loaf is topped with a sweet gingerbread tea glaze. It’s the perfect holiday sweet treat.

For something like 29.5 years, I didn’t care for gingerbread at all. Never understood the hype and a flat crunchy brown cookie was not going to convince me otherwise (chewy and soft is where the cookie love is at!). But then I made these chocolate chunk molasses gingerbread cookies and had a change of heart. They were soft, chewy, filled with chocolate (the perfect gingerbread accompaniment in my opinion) and just the thing to make me realize there were other ways to enjoy the flavor besides the iced flat brown cookie dude.

Tea glazed chocolate gingerbread loaf

And let me tell you, I’ve gingerbread-ed all.the.things this year. From pancakes, to waffles to pork chops (yep, made this tea glazed pork chop recipe with gingerbread tea too!) and more. I’ve gone through three boxes of Celestial Seasonings Gingerbread Spice tea and it’s not even Christmas yet. Opening the latest box though got me thinking how delicious the tea would be infused into a bread and then drizzled in more gingerbread flavor in the form of a glaze.

Gingerbread tea glazed chocolate gingerbread loaf

Which is exactly what this bread is. It’s a hearty little loaf made with buckwheat and whole wheat flours but it packs a seriously flavorful punch. The flavor from the tea and spices comes through in a big way but isn’t super overwhelming since it’s paired with the chocolate. Each bite is spicy, chewy and chocolaty with a sweet crunchy exterior from the glaze. It’s everything I want in a holiday dessert.

Glazed chocolate gingerbread loaf

Besides infusing the teas into your baked goods this season, Celestial Seasonings holiday teas (Candy Cane Lane, Sugar Cookie Sleigh Ride and Gingerbread Spice) also make great stocking stuffers for tea lovers. The aromatic blends of each one make you feel like you’re sitting right in front of the Christmas tree with the fire going in the background.

Serves 1     adjust servings

Tea Glazed Chocolate Gingerbread Loaf

Preparation 20 min Prep Time
Cook Time 30 min Cook Time
Total Time 50 mins Total Time

This chocolate gingerbread loaf is topped with a sweet gingerbread tea glaze. It's the perfect holiday sweet treat.

Ingredients

For the bread

  • 1/2 cup whole milk
  • 1 tea bag Celestial Seasonings Gingerbread Spice
  • 1/2 cup whole wheat white flour
  • 1/2 cup buckwheat flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 4 tablespoons softened butter
  • 1/3 cup packed brown sugar
  • 1 egg
  • 3 tablespoons molasses
  • 3 tablespoons chopped candied ginger
  • 1/2 cup dark chocolate chips

For the glaze

  • 1/3 cup whole milk
  • 1 tea bag Celestial Seasonings Gingerbread Spice
  • 1/2 teaspoon vanilla
  • 2 cups powdered sugar

Instructions

    For the bread

    1. Preheat oven to 350 degrees and grease a small loaf pan (8x4 or smaller) with baking spray.
    2. Heat the milk in either the microwave or on the stove top until hot. Add the tea bag and steep for 5 minutes. Squeeze the tea bag and discard. Set aside.
    3. Combine the flours, cocoa powder, baking soda, salt and spices in a large bowl.
    4. Whisk together the brown sugar and butter until smooth in a small bowl.
    5. Add the egg and molasses and whisk again until incorporated.
    6. Add the milk and whisk again until smooth.
    7. Pour the liquid into the large bowl with the flour and stir until combined.
    8. Add the chopped ginger and chocolate chips and fold in.
    9. Transfer the batter to the loaf pan and bake for about 30 minutes until a toothpick inserted in the middle comes out clean.
    10. Remove from the oven and let cool for at least 10 minutes before removing from the pan to a cooling rack. Let the loaf cool completely before glazing.

    For the Glaze

    1. Heat the milk until hot in the microwave or in a sauce pan and add the tea bag. Let steep until milk has cooled to room temperature. Squeeze the tea bag and discard.
    2. Add the vanilla to the milk mixture and stir.
    3. Add the powdered sugar slowly and mix with a whisk until smooth.
    4. Pour glaze over the cooled loaf and let set for a few minutes before serving. You'll likely have a bit of extra glaze.

    *This post is sponsored by Celestial Seasonings. All content (besides their drink recipes) and opinions are my own.

    18 Comments

      1. Running to the Kitchen Post author

        I can’t tell you how long I looked for that tea to no avail in the stores by me. On my trip out there to the factory, I stocked up on like 10 boxes b/c apparently NY grocery stores just don’t want to carry it! It’s so good :)

        Reply
    1. Nutmeg Nanny

      It wasn’t until yesterday that I realized I was a fool for hating gingerbread for so long. There is seriously nothing better than a delicious piece of gingerbread cake. I love the tea glaze – genius!

      Reply
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    3. Susan

      I don’t know how I feel about drinking flavored teas, I’m a little boring in that department but I LOVE the idea of baking with it. This bread looks rich and tender and perhaps, just perhaps i’ll sit down with a cup of gingerbread tea to have with it.

      Reply
    4. Alice @ Hip Foodie Mom

      I felt the same way about gingerbread until last year . . when I had my first real properly baked homemade gingersnap cookie. This is when I fell in love . . love that you used Gingerbread Spice tea for the bread and glaze! pretty genius, yo.

      Reply
    5. Carla

      Um is it bad I didn’t know gingerbread spice tea existed? I’ve been all about #gingerbreadallthethings this year, and now I need to find that tea (and maybe I’ll have enough leftover to make this bread ;) )

      Reply
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