Before you start, preheat oven to 180°C. Bring a half full kettle to the boil.
Prep dates and soak in boiling water for about 10 minutes. Drain.
In a small pot, bring milk to a simmer. Remove from heat, add tea bags and allow to steep for 5 minutes. Remove tea bags from pot.
Add oil, yoghurt, vanilla and maple syrup to pot with chai milk. Whisk to combine.
In a large bowl, sift in flour, baking powder, baking soda, ginger, cinnamon, cardamom, clove and salt and mix to combine. Add dates and wet ingredients to bowl with dry mix. Mix together until just combined, being careful not to over-mix.
Pour mixture into loaf tin and bake in oven for about 40 minutes, or until a skewer comes out clean and top is golden. Allow to cool in tin for about 5 minutes, then transfer to a cooling rack to cool completely. Once fully cooled, store in an airtight container for up to 5 days.
Energy 855 kJ | 204 kCal | Carbohydrates 27 g | Protein 4 g | Fat 8.2 g