TeeChia Chia Cranberry Quickbread

TeeChia Chai Cranberry Bread satisfies that craving for sweetness without the excess sugar. Enjoy it as an afternoon snack with a warm glass of Teeccino or surprise your dinner party with this delicious dessert! Simple, easy to bake and can even be eaten as a cake! Created by Lys Gabriella Poet, celebrity Belgian chef, whose culinary endeavors have brought tasting pleasure to many people’s lives.
Course Baking


  • 6 tbsp butter softened
  • 3/4 cup brown sugar
  • 1 egg
  • 1 tbsp vanilla
  • 1/2 cup buttermilk
  • 1 cup TeeChia Cinnamon Cranberry
  • 1 cup brewed Teeccino Chai 2 tbsp Teeccino Chai brewed with 2 cups water in a drip coffee maker or 10 oz boilng water in a French press pot
  • 1/2 cup dried cranberries
  • 1 cup whole wheat pastry flour or gluten-free baking flour
  • 1/4 cup almond flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 1/2 cup almonds chopped

Teeccino Glaze (optional)

  • 3 Tbsp Teeccino Chai
  • 1/3 cup hot boiling water
  • 1/2 cup sugar powdered
  • 6 tablespoons butter
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp cardamom


  • Soak the TeeChia and the cranberries in the Teeccino Chai and mix well.
  • Let stand until all of the liquid is absorbed.
  • Cream the butter and sugar together with a hand or standing mixer till creamy and fluffy.
  • Add the egg and beat well again.
  • Add the vanilla and the buttermilk. Beat again until silky.
  • Add the moist TeeChia mixture to the egg batter. Mix well.
  • Mix the flour with the baking powder, baking soda, salt and the spices together.
  • Add the dry flour to the the TeeChia batter and mix until just combined.
  • Gently fold in the chopped almonds.
  • Grease a 8x5x3-inch loaf pan and pour the batter in it.
  • Bake at 350º for 50 minutes (when a toothpick inserted in the middle comes out clean).


  • While the bread bakes, make the Teeccino glaze:
  • Pour 1/3 cup hot boiling water over 3 tablespoons Teeccino Chai.
  • Steep for 10 minutes.
  • Strain through afine metal sieve into a saucepan.
  • Add the sugar, butter, vanilla and spices to the Teeccino Chai.
  • Heat and stir until the butter melts and the mixture is smooth.


Poke holes in the top of the quickbread while it is still warm and pour the glaze into the holes and over the top and sides. The glaze makes this quickbread more festive and sweet. It can be used as a cake! So delicious it is well worth the extra effort!

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