07 Nov Chai Spiced Pumpkin Bread
I love chai tea. Is there really even any other kind of tea?
In my mind, no. Except for green tea. Which I am begrudgingly drinking by the gallon as part of my cleanse, wishing it were spicy and comforting, with a hint of milk and honey, like my beloved chai.
I keep reciting: Super food. Fat Burning Super food.
If only it could taste a little less like dirt and a little more like…ohhhh, say, something along the lines of butter?
Before I departed on this flavorless fantastic healthful eating journey, I made Chai Spiced Pumpkin Bread. Two dreamy loaves to snack on over the weekend, before bidding carbs adieu.
I took my favorite pumpkin bread recipe and tweaked it by adding chai tea concentrate in place of the water. The result is a ridiculously moist, spicy pumpkin bread with a cozy kick of chai; perfect for sipping under your fuzziest blanket while watching the leaves fall outside your window. (Assuming you live in a place with seasons, as does my fantasy bread-snacker in this case). I like to serve this bread for breakfast with a healthy pay of regular or cinnamon cream cheese.
Keep it sweet! xoxo, Katie
Recipe Note: Chai tea concentrate is available pre-made at most grocery stores. Instead of buying the pre-made mix, I soaked 3 chai tea bags in 2/3 cup of water for 10 minutes. The store bought version contains milk and is sweetened. Choose whichever suits your palate!
Ingredients
- 1 15 oz can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup chai tea concentrate (see notes above)
- 3 cups sugar
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
Instructions
- Preheat oven to 350. Grease either 3 7x3 inch loaf pans OR 2 larger loaf pans (such as a 9x5).
- In a large bowl, combine pumpkin, eggs, vegetable oil, chai tea and sugar. Mix until well blended.
- In a separate bowl, whisk together the remaining dry ingredients.
- Slowly stir the dry ingredients into the pumpkin mixture and blend just until there are no lumps.
- Pour into your prepared pans. For 3 smaller pans bake for approximately 50 minutes. For 2 larger pans bake for 60-65 minutes. Loaves are done when a toothpick inserted into the center comes out clean.
Rachel Davidson
Posted at 16:07h, 10 NovemberI agree Chai is the only way to go! I also really started getting in to flavored black teas as well. The Lipton Carmel one is my current favorite. This bread looks delicious!
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Nik@ABrownTable
Posted at 12:15h, 11 NovemberThat is a pretty loaf! I love the way you blended in the chai with the pumpkin, a nice flavorful fall touch.
Nik@ABrownTable recently posted…chocolate layer cake with swiss buttercream frosting
miss messy
Posted at 14:24h, 12 NovemberAnything Chai spiced is a winner with me! sounds fabulous! 🙂
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Posted at 16:55h, 09 March[…] Recipe Located At: http://butterlustblog.com/2013/11/07/chai-spiced-pumpkin-bread/ […]
Javier
Posted at 23:27h, 12 MarchThe recipe is awesome, the spices are quite balanced as well
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Posted at 11:40h, 10 October[…] used this recipe for the bread and I made no changes to it other than adding a teaspoon of vanilla. Because I […]
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Samantha
Posted at 12:42h, 26 OctoberHi, came across your recipe! Looks yummy. I was wondering for the “3 1/2 cups all-purpose flour” could you sub for almond meal/flour or coconut flour? If it cannot be subbed out then GF all purpose flour would work as well? 😀