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Tea Glazed Chocolate Gingerbread Loaf


This chocolate gingerbread loaf bread 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 chocolate gingerbread loaf is.

It’s a hearty little bread made with buckwheat and whole wheat flours but it packs a seriously flavorful punch.

The flavor from the gingerbread 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.

Enjoy a slice with some gingerbread peanut butter for double the gingerbread flavor!

And if you love these flavors, be sure to try gingerbread oatmeal too! It’s the perfect winter breakfast.

Love this chocolate gingerbread loaf?

Try one of these other tea breads too:
Matcha Bread
Tart Cherry Tea Bread
Cranberry Banana Tea Bread

Tea Glazed Chocolate Gingerbread Loaf

Tea Glazed Chocolate Gingerbread Loaf

Yield: 1 loaf
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

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


For the Chocolate Gingerbread Loaf:

  • 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 Tea Glaze:

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


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.


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

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