Chai Spiced Pumpkin Loaf Recipes

CHAI SPICED PUMPKIN BREAD

Chai Spiced Pumpkin Bread image

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

Ingredients

1/2 cup canola oil (plus more for greasing pan)
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 cup canned pumpkin puree ((about half a can))
1/2 cup Chai Tea Latte Concentrate ((such as Oregon Chai))
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon kosher salt
1 2/3 cups all-purpose flour

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 PUMPKIN POUND CAKE

Chai-Spiced Pumpkin Pound Cake image

The warming flavors of chai fill this tender pumpkin pound cake making it one of the most delicious cakes you could bake this fall!

Categories Dessert

Time 1h15m

Yield 12

Number Of Ingredients 19

Ingredients

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla
1 (15 ounce) can pure pumpkin
3 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
2 teaspoons ground ginger
2 teaspoons ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground clove
1/2 teaspoon ground coriander
1/2 cup (1 stick) unsalted butter
1 teaspoon vanilla
1 tablespoon milk
1 cup powdered sugar
1 teaspoon chai spice mix (reserved from above)

Steps:

Preheat oven to 325°F. Grease and flour a 10-inch (12 cup) round bundt pan. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, beating until each one is well incorporated. Add vanilla and pumpkin and beat on low speed until just incorporated.
In a large mixing bowl, whisk together the flour, baking powder and baking soda. Set aside.
In a small mixing bowl, whisk together the cinnamon, ginger, cardamon, nutmeg, clove and coriander. Reserve 1 teaspoon of the chai spice mix for the glaze and whisk the rest into the flour mixture.
Gradually add flour mixture to the butter mixture, beating at low speed until just blended after each addition. Spoon the batter into the prepared bundt pan.
Bake for 60-65 minutes or until a long wooden pick or knife inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes before inverting onto the wire rack to cool completely (about 2 hours).
Once the cake is cooled, make the glaze: in a medium microwave-safe mixing bowl, melt the butter. Whisk in the vanilla and milk. Gently whisk the powdered sugar and chai spice mix into the melted butter mixture until just combined and then quickly whisk for about 30 seconds until glaze is smooth and of drizzling consistency. If glaze is too thick, add a little more milk. If glaze is too thin, add a little more powdered sugar.
Immediately drizzle glaze over the top of the cake.

Nutrition Facts : ServingSize 1 Serving

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