This Autumn Chai Streusel Loaf with a simple white glaze is the perfect quick bread recipe for fall. Spiced with the classic chai flavors of cinnamon and cloves and sweetened with maple syrup and carrots, every bite of this loaf screams “fall”.

How to Make Soft and Tender Chai Streusel Loaf

This is a wheat-free recipe that’s loved by gluten lovers and gluten-free eaters alike. In fact, the almond flour is one ingredient that keeps this bread incredibly moist and cake-like, with a subtle almond flavor that pairs perfectly with chai spices.

There are a few other secret ingredients that make this recipe shine. The first is key to making a cake as soft and dense as possible. Vanilla yogurt or sour cream adds a subtle tang and a ton of moisture to the batter. Vegan friends can choose coconut yogurt, but regular yogurt will also do the trick.

Finally, add a dash of dark rum. You won’t taste the alcohol in your finished cake, but the caramel flavors of rum add a delicious warming sensation that’s simply addicting. If you’re out of rum or avoiding alcohol, a simple 1:1 substitution with vanilla extract is a great swap.

Autumn Chai Streusel Loaf

This life-changing Autumn Chai Streusel Loaf is nothing short of heavenly. From its perfectly dense and moist texture (even gluten-free skeptics won’t know it’s gluten-free!) to the layers of flavorful fall spices, maple syrup, vanilla, a splash of rum, and carrots. It’s best eaten for breakfast, a snack, or dessert...really any time of day or night. If you have a nut allergy, skip the almond flour and use 100% gluten-free all-purpose flour. I recommend King Arthur brand.

Ingredients

Topping:

2 tablespoons buckwheat flour
40 grams (⅓ cup) walnuts
65 grams (⅓ cup) brown sugar
Pinch sea salt
¾ teaspoon cinnamon
¼ teaspoon cloves
60 grams (⅓ cup) of oats
92 grams (⅓ cup + 1 tablespoon) butter, cubed

Loaf:

¾ cup butter, room temperature
185 grams ( 1¼ cups) coconut sugar
2 tablespoons pure maple syrup
3 eggs
1 egg yolk
1 teaspoon vanilla
2 teaspoons dark rum (or sub extra vanilla)
150 grams (5.3 ounces, 1 cup) vanilla coconut yogurt or sour cream
62 grams (½ cup + 1 tablespoon) almond flour
215 grams (1½ cups) gluten-free all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon sea salt
¾ teaspoon cinnamon
½ teaspoon cloves
8 ounces (about 2 cups) orange and/or yellow carrots, peeled, trimmed, and coarsely grated

Glaze:

1 cup powdered sugar
½ teaspoon vanilla bean paste
6 tablespoons heavy cream, or more to reach desired consistency

Instructions

Preheat the oven to 350°F. Line and/or lightly grease an 8-inch loaf pan with coconut oil or cooking spray.
To prepare the topping, in a food processor, lightly pulse (2-4 times) flour, nuts, brown sugar, salt, cinnamon, cloves and oats. Pulse in butter until no dry spots remain.
In a mixer, cream butter, sugar and maple syrup for 1 to 2 minutes on medium speed until light and fluffy.
Add eggs and egg yolk one at a time, beating well after each addition.
Mix in vanilla and rum.
In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and cloves. .
With the mixer on low, alternate adding the dry ingredients and yogurt: add a ⅓ cup at a time of the flour mixture and about 2 tablespoons at a time of the yogurt, mixing until just combined between each addition..
Scrape down the sides of the bowl with a rubber spatula and add the carrots, mixing on medium-low for about 30 seconds, or until combined.
Pour the batter into the prepared loaf pan and sprinkle with the topping.
Bake for 50 to 60 minutes or until a toothpick in the center comes out mostly clean.
Cool for 15 minutes in the pan, then carefully use a knife to loosen the edges of the loaf and gently invert it onto a cooling rack. Cool for another 10-20 minutes and then enjoy a nice warm slice!
To glaze, whisk together the sugar, vanilla bean paste and heavy cream until smooth. Add more heavy cream if necessary to reach a pourable consistency. Let the cake cool fully to room temperature, then drizzle the glaze over the cake (place the cooling rack over a baking sheet to catch any drips).

Storage and Serving

This loaf is delicious served fresh out of the oven, still warm. It’s a lovely way to start a chilly fall morning, but it also makes a comforting afternoon pick-me-up with a mug of (why not?) more chai. It’s even versatile enough to slice up as a not-too-sweet dessert.

To glaze or not to glaze is up to you, but if you do want to drizzle your freshly baked loaf in homemade icing, be sure to let it cool fully to room temperature first. Otherwise the glaze will sink right into the cake and you’ll end up with a sticky mess, rather than an elegantly decorated dessert.

If you somehow end up with leftovers, the good news is that the cake stores quite well. You can store it on the counter in an airtight container for up to three days.

For longer storage, pop the cooled loaf in an airtight container or freezer bag and store in the freezer for up to three months. Simply let the frozen cake defrost overnight on the counter before serving.

I hope you add this Autumn Streusel Loaf Cake to your fall baking repertoire and bring some of these cozy smells and flavors into your home kitchen. And if you do, I’d love to see your masterpiece! Be sure to tag me @christiannkoepke on Instagram. Happy baking!