Cranberry Chai Bread Recipe
Cranberry Chai Bread Recipe photo by Taste of Home
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Cranberry Chai Bread Recipe

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This fragrant and full-flavored bread is excellent—it's always moist. You'll love how it captures the tastes of the season. —Jessie Apfel, Berkeley, California
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES: 6 servings


  • 1/2 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 1-1/2 teaspoons baking powder
  • 2 ounces fat-free cream cheese
  • 1 egg
  • Sugar substitute equivalent to 1/3 cup sugar
  • 1/3 cup mashed sweet potato
  • 2 tablespoons spice chai tea latte mix
  • 2 tablespoons 2% milk
  • 1/4 cup dried cranberries

Nutritional Facts

1 slice: 138 calories, 2g fat (0 saturated fat), 37mg cholesterol, 191mg sodium, 26g carbohydrate (8g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch.


  1. In a small bowl, combine flours and baking powder. In a small bowl, beat cream cheese until smooth. Beat in the egg, sugar substitute, potato, chai mix and milk. Stir into dry ingredients just until moistened. Fold in cranberries.
  2. Transfer to a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 mini loaf (6 slices).
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Cranberry Chai Bread in Cooking for 2 Fall 2008, p23

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