Description
A moist quick bread flavored with pumpkin puree and warm chai spices.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 1/4 cup strong brewed chai tea, cooled
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, cardamom, and allspice.
- In a large bowl, whisk together the granulated sugar and brown sugar.
- Add the eggs, vegetable oil, pumpkin puree, cooled chai tea, and vanilla extract to the sugar mixture. Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients. Mix until the batter is just smooth; do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- For a stronger chai flavor, use 1/2 teaspoon of ground cinnamon, ginger, cardamom, and a pinch of black pepper.
- You can substitute applesauce for the vegetable oil for a lower fat version.
- Brush the top with melted butter before baking for a slightly crispier crust.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28
- Sodium: 180
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 1
- Protein: 4
- Cholesterol: 35
Keywords: pumpkin bread, chai spice, quick bread, fall baking, pumpkin recipe