CHAI SPICED PUMPKIN BREAD
This Chai Spiced Pumpkin Bread is super moist and packed with warm fall spices! Made with chai latte concentrate in the batter to make it extra flavorful.
Provided by Elizabeth Lindemann
Categories Dessert
Time 1h15m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 slice, Calories 409 kcal, Carbohydrate 65 g, Protein 4 g, Fat 15 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 455 mg, Fiber 2 g, Sugar 42 g
CHAI-SPICED BREAD
Whip up a quick bread in minutes! This one boasts fabulous flavors of subtle tea and tempting spices.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h55m
Yield 16
Number Of Ingredients 16
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.
Nutrition Facts : Calories 190, Carbohydrate 30 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Slice, Sodium 190 mg, Sugar 17 g, TransFat 0 g
CHAI-SPICED STAR BREAD
My chai star bread is great for potlucks or parties because it's easy to share and looks beautiful. Prepare it ahead of time, refrigerate, then just pop it in the oven before serving. Try using this recipe with other fruits, too, like persimmons or apples. -Elizabeth Ding, El Cerrito, California
Provided by Taste of Home
Time 1h5m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, sugar, yeast mixture and 1.5 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12-in. circle. Place 1 circle on a parchment-lined 14-in. pizza pan. For filling, combine butter, brown sugar, vanilla and spices. Spread circle with a third of the filling. Repeat twice, layering dough and filling; top with pears. Top with final portion of dough., Place a 2-1/2-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp 2 strips and rotate twice outward. Pinch ends together. Repeat with remaining strips., Cover with a kitchen towel; let rise until almost doubled, about 30 minutes. Preheat oven to 375°. Brush with beaten egg. Bake until golden brown, 20-25 minutes. Cool completely on a wire rack.
Nutrition Facts : Calories 178 calories, Fat 4g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 37mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
23 BEST PUMPKIN BREAKFASTS
These pumpkin breakfast recipes offer a wonderful taste of fall! From muffins to pancakes to oatmeal, having pumpkin is the perfect way to start the day.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a pumpkin breakfast in 30 minutes or less!
Nutrition Facts :
CHAI-SPICED PUMPKIN LOAF
Provided by Kardea Brown
Time 2h30m
Yield 1 loaf
Number Of Ingredients 20
Steps:
- For the loaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray. Line with a piece of parchment paper, allowing the sides to hang over the edges of the pan.
- Whisk together the flour, baking powder, cinnamon, baking soda, cardamom, ginger, salt, cloves and nutmeg in a medium bowl until well combined.
- Whisk together the pumpkin, butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until well combined. Add the dry ingredients to the bowl and stir until completely incorporated.
- Pour into the prepared loaf pan and bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs sticking to it and the cake springs back when gently pressed, 50 minutes to 1 hour. Let cool for 30 minutes before unmolding and cooling completely on a wire rack.
- For the glaze: In the meantime, whisk together the confectioners' sugar, chai tea, cream and cinnamon in a small bowl. Drizzle over the top of the cooled loaf and let the glaze set before slicing and serving.
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