Pumpkin Chai Tea Loaf
There’s something undeniably cozy about the aroma of pumpkin and chai spices wafting through the kitchen on a crisp autumn day. This Pumpkin Chai Tea Loaf combines the best of both worlds—warm fall flavors and the comforting spice of chai tea.
Moist, lightly sweet, and perfectly spiced, it’s a treat that pairs beautifully with your morning tea or as an afternoon pick-me-up. Whether you enjoy it plain, with a touch of butter, or alongside a steaming mug of chai, this loaf is sure to become a seasonal favorite.
Prep: 20 minutes
Cook: 1 hour
Ingredients
- 1-1/2 c all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 T loose chai tea
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1-1/4 c pumpkin puree (not pie filling)
- 1/2 c oil vegetable
- 2 large eggs
- 1/2 c granulated sugar
- 1/2 c brown sugar
- 2 tsp vanilla extract
Instructions
Preheat oven to 350º F.
Grease a standard loaf pan or two mini loaf pans. You can line with parchment paper if you prefer.
Combine dry ingredients: loose chai tea, cinnamon, nutmeg and ginger and grind until smooth, when larger pieces of spices and tea are no longer visible.
NOTE:
If you don't have a spice grinder, a coffee grinder will work, but clean out as much coffee residue to avoid affecting the flavor. Alternatively, you can use a mortal and pestle to grind the ingredients.
Grinding is not mandatory, more of a preference. Our Pumpkin Chai is a rooibos tea, so it is a very fine tea.
In a bowl, whisk flour, baking powder, baking soda, salt, and spice mixture; set aside.
In a large bowl, gently beat pumpkin, oil, eggs, sugars, and vanilla.
Add dry ingredients to wet. Stir just until combined (do not overmix) and transfer to prepared loaf pan.
Bake in the center of the oven for about 1 hour, or until a toothpick inserted in the middle of the loaf comes out clean.
Allow to cool in the pan for 10 minutes and then transfer to a wire rack to cool completely before slicing.
Store in an airtight container at room temperature.
Optional drizzles:
Spiced Chai Glaze
- 1 cup powdered sugar
- 2–3 tbsp strong brewed chai tea, cooled
- ½ tsp vanilla extract
- Pinch of cinnamon
Instructions
- In a small bowl, whisk together the powdered sugar, cooled chai tea, vanilla, and cinnamon until smooth.
- Add more powdered sugar for a thicker glaze or more tea for a thinner drizzle.
- Drizzle over the cooled loaf and let it set.
Cream Cheese Drizzle
- 4 oz softened cream cheese
- 1 cup powdered sugar
- 4–5 tbsp milk
- 1 tsp vanilla extract
Instructions
- In a medium bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar and vanilla and mix until well combined.
- Beat in the milk one tablespoon at a time until you reach a consistency that can be drizzled.
- Drizzle over the cooled loaf.
Maple Glaze
- 1/2 cup powdered sugar
- 2 tbsp maple syrup
- 1–2 tsp milk
- 1/4 tsp pumpkin pie spice (optional)
Instructions
- In a small bowl, whisk together the powdered sugar, maple syrup, milk, and pumpkin pie spice (if using).
- Adjust the consistency by adding more milk to thin it or more powdered sugar to thicken it.
- Drizzle over the cooled loaf and allow it to set.
Main recipe courtesy of whoneedsacape.com
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