Chai Spiced Pumpkin Bread
User Reviews
5
Chai Spiced Pumpkin Bread
Description
Chai Spiced Pumpkin Bread balances pumpkin puree with chai latte concentrate, enriching the crumb with spiced tea notes. Sweetened with white and brown sugar and moistened with canola oil and eggs, the batter incorporates baking soda and powder for leavening, and warm spices like cinnamon and pumpkin pie spice for depth. Kosher salt enhances overall flavor.
The batter is mixed carefully to avoid overworking, then poured into a greased loaf pan for baking at 350°F. This results in a golden loaf with a soft texture and subtle chai fragrance that complements the pumpkin base. The chai concentrate adds complexity beyond typical pumpkin bread.
The recipe can be doubled for multiple loaves and nutrition estimates may vary due to optional ingredients and brand differences.
Ingredients
- 1/2 cup canola oil plus more for greasing pan
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 egg large
- 1 cup pumpkin puree about half a can, canned
- 1/2 cup chai tea concentrate such as Oregon Chai, latte concentrate
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon kosher salt
- 1 2/3 cups all-purpose flour
Instructions
- Preheat oven to 350 degrees F. Generously grease 9 inch by 5 inch loaf pan. I like to use a basting brush to make sure the oil coats all the parts of the pan.
- In a large bowl, mix together the brown sugar (3/4 cup), white sugar (3/4 cup) and the canola oil (1/2 cup) using an electric mixer on high speed for about 30 seconds (until sugars are fully coated in the oil).
- Add the 2 eggs. Mix together for about one minute on high speed until it starts to get fluffy.
- Add the 1 cup canned pumpkin and Chai Tea Latte Concentrate (1/2 cup). Mix until well combined on high speed (about 30 seconds).
- Add the baking soda (1 teaspoon), baking powder (1/2 teaspoon), cinnamon (1 teaspoon), pumpkin pie spice (1 teaspoon), and kosher salt (1 teaspoon). Mix again until fully combined (30 seconds to a minute).
- Add the flour (1 2/3 cups). Using a wooden spoon, mix until only just combined, scraping down sides of bowl as necessary.
- Add the batter to the prepared loaf pan, using a rubber spatula to get all of the batter out and to smooth out the top.
- Bake at 350 degrees F for 65-70 minutes, or until toothpick inserted in the center comes out clean.
- Allow to cool for at least 10 minutes in pan, then remove to a wire rack to finish cooling almost completely before slicing into 8 pieces.
Notes
- This recipe can be doubled easily for two loaves, using a full can of pumpkin if needed.
- Nutrition information excludes added seasonings and optional ingredients; calculate accordingly.
- Greasing the loaf pan thoroughly with oil helps ensure easy release and even crust development.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 409kcal | 20% |
| Carbohydrates | 65g | 22% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 455mg | 19% |
| Potassium | 159mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 4825IU | 97% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
