Best 3 Chai Spiced Pumpkin Loaf Recipes

CHAI SPICED PUMPKIN BREAD

Steps:

• 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.

PUMPKIN CHAI BREAD RECIPE

Steps:

• Prep your oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with cooking spray and line it with parchment paper, leaving a 2-inch overhang on the long sides. Spray the parchment, too.
• Whisk the dry ingredients. In a medium bowl, whisk together the flour, cardamom, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda, and salt.
• Whisk the wet ingredients. In another medium bowl, whisk together the pumpkin, oil, vanilla, sugar, and eggs.
• Make the muffin batter. Gradually mix in the dry ingredients into the wet ingredients until just combined.
• Assemble the loaf cake. Pour the batter into the prepared pan and use an offset spatula to smooth the top. Sprinkle with the remaining sugar for the garnish.
• Bake the loaf cake. Set the loaf pan on a sheet pan and bake for 60 to 70 minutes, or until a skewer inserted into the center of the cake comes out with a few crumbs attached. There will still be patches of sugar on top, but that's totally okay, I promise! In fact, that's the look you want. Cool on a wire rack.
• Serve and store. Serve warm or at room temperature. The cake can be stored at room temperature, wrapped tightly in plastic wrap, for up to 3 days.

CHAI-SPICED BREAD

Steps:

• Heat oven to 400°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray.
• In large bowl, beat granulated sugar and butter with electric mixer on medium speed until fluffy. On low speed, beat in tea, 1/3 cup milk, 2 teaspoons vanilla and the eggs until ingredients are well combined (will appear curdled). Stir in remaining bread ingredients just until moistened. Spread in pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean (do not underbake). Cool in pan on cooling rack 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool 30 minutes.
• In small bowl, stir powdered sugar, 1/4 teaspoon vanilla and 3 teaspoons of the milk, adding more milk by teaspoonfuls, until spreadable. Spread glaze over bread. Sprinkle with additional cinnamon. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.