Pumpkin Chai Bread

October 1, 2021 || By: Hope F

Autumn, the time of the year when you love to imagine living in a house in a forest, with fog rolling in, and you’re sitting watching the sunrise, drinking a cup of tea, and your bread – your oh so delicious smelling bread – is in the oven! We all love when fall comes around so that we can make these recipes and really embrace the “sweater weather” time of year. To start off this autumn, I made Apple Spice Muffins (recipe to come), so now I am making a pumpkin chai bread – twist on regular pumpkin bread 🙂 This recipe is adapted from BowlofDelicious.

Recipe: Prep Time: 20 Minutes, Cook Time: 1 hour – 1 hour and 10 minutes

Ingredients:

  • 1/2 cup Canola Oil (makes the loaf extra moist!)
  • 3/4 cup Granulated Sugar
  • 3/4 cup Brown Sugar
  • 2 large Eggs
  • 1 cup Canned Pumpkin Puree (NOT Pumpkin Pie filling!)
  • 1/2 cup Chai Concentrate (I used Trader Joe’s) w/ a splash of Almond Milk
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Nutmeg
  • 1 teaspoon Ground Cloves
  • 1 teaspoon Kosher Salt
  • 1 and 2/3 cup All-Purpose Flour
  • A sprinkling of Turbinado Sugar (for topping)

How to Make:

  1. Preheat the oven to 350° F and line a 9×5 baking/loaf pan with parchment paper.
  2. Mix the canola oil, granulated sugar, and brown sugar in a large bowl with an electric mixer (on high speed) until combined.
  3. Next, add in the eggs and mix until light and fluffy.
  4. Then add the pumpkin puree, chai tea concentrate, vanilla extract, and mix them until just combined.
  5. Sift in the baking soda, baking powder, cinnamon, nutmeg, cloves, and salt; stirring them until combined.
  6. Then sift in the flour and gently fold it into the batter, be careful not to overwork it.
  7. Pour the batter into the loaf pan.
  8. Sprinkle some turbinado sugar on top (it might not give the outside much of a crunch since it could just sink into the watery batter, still tasty!).
  9. Bake the loaf for an hour to an hour and 10 minutes, whenever an inserted toothpick comes out with only a few granules of batter.
  10. Wait a few minutes for the loaf to cool, or risk a burn so that you can delight your tastebuds faster!
  11. Enjoy!

Note: You can store the bread in a container in the fridge for up to a week and it warms up brilliantly! A fun twist I will be adding on later is a chai glaze for this bread (yuuuummm)!

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