Pumpkin Chai Bread Recipes

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CHAI-SPICED PUMPKIN LOAF



Chai-Spiced Pumpkin Loaf image

Provided by Kardea Brown

Time 2h30m

Yield 1 loaf

Number Of Ingredients 20

Nonstick cooking spray, for the loaf pan
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup unsweetened pumpkin puree
8 tablespoons (1 stick) unsalted butter, melted and cooled
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup confectioners' sugar
2 tablespoons strongly steeped chai tea or chai tea concentrate
1 tablespoon heavy cream
Pinch of ground cinnamon

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.

CHAI-GLAZED PUMPKIN MONKEY BREAD



Chai-Glazed Pumpkin Monkey Bread image

This irresistible chai-glazed, pumpkin monkey bread comes together in a snap with Bisquick™ mix!

Provided by Cindy Rahe

Categories     Side Dish

Time 45m

Yield 12

Number Of Ingredients 15

3 1/2 cups Original Bisquick™ mix
3/4 cup canned pumpkin (not pumpkin pie mix)
1/2 cup granulated sugar
3 tablespoons butter, melted
1 egg
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
3/4 cup butter
1 cup packed brown sugar
2 tablespoons heavy whipping cream
1 teaspoon vanilla
1/2 teaspoon kosher salt
1/3 cup milk
2 chai tea bags
1 cup powdered sugar

Steps:

  • Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
  • In large bowl, mix Bisquick™ mix, pumpkin, 1/4 cup of the granulated sugar, 3 tablespoons melted butter, egg and vanilla to form soft dough.
  • In wide shallow bowl, use whisk to mix remaining 1/4 cup granulated sugar and the cinnamon.
  • Scoop dough into balls, about 2 tablespoons each, and roll into cinnamon-sugar.
  • Meanwhile, in 2-quart saucepan, heat 3/4 cup butter, the brown sugar, whipping cream, vanilla and salt to boiling, stirring to dissolve sugar; boil 1 minute. Remove from heat; pour into pan. Carefully place coated dough balls in pan, taking care not to burn hands on hot butter and sugar mixture.
  • Bake about 30 minutes or until toothpick inserted in center of bread comes out clean. Cool on cooling rack 10 minutes before carefully turning out onto plate.
  • Meanwhile, make chai glaze. In microwavable glass, microwave milk about 30 seconds or until just hot to the touch. Add chai tea bags; steep 15 minutes. Squeeze bags to release any liquid they've absorbed.
  • Place powdered sugar in small bowl. Using whisk, beat chai mixture a few tablespoons at a time into powdered sugar to desired consistency. You may have more chai mixture than you need. Drizzle over monkey bread that has been turned out onto plate.

Nutrition Facts : Calories 450, Carbohydrate 60 g, Cholesterol 60 mg, Fat 4, Fiber 0 g, Protein 3 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 37 g, TransFat 1/2 g

PUMPKIN CHAI BREAD RECIPE



Pumpkin Chai Bread Recipe image

This pumpkin chai bread recipe has a unique sugar top and is light, moist, and flavored with chai spices like cardamom, cinnamon, ginger, clove, and nutmeg.

Provided by Michelle Lopez

Categories     Breakfast     Dessert     Snack

Number Of Ingredients 15

1 ¾ cup plus 1 Tablespoon (8.15 ounces or 231 grams) all-purpose flour
1 Tablespoon ground cardamom
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 cup plus 2 Tablespoons (9 ounces or 255 grams) canned pumpkin puree
1 cup (8 ounces or 227 grams) canola oil
2 teaspoons pure vanilla extract
1 ⅓ cups (9.35 ounces or 265 grams) granulated sugar
3 large eggs, at room temperature
2 Tablespoons granulated sugar

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 PUMPKIN SPICE BREAD



Chai Pumpkin Spice Bread image

A lightly sweet and very spicy pumpkin bread. Perfect for a crisp autumn afternoon! If you're not a fan of chai tea, simply substitute apple cider or water. This batter can make 2 9x5 loaves, 2 8x8 pans, or about 3 dozen muffins.

Provided by Meghan O

Categories     Breads

Time 1h20m

Yield 2 9x5 loaves

Number Of Ingredients 16

1 cup brown sugar
1 cup white sugar
1 cup vegetable oil or 1 cup canola oil
4 eggs
1 (15 ounce) can pumpkin
3 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1/2 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon ground mace (optional)
1/2 teaspoon ground cloves
1/2 ginger
2/3 cup strong chai tea, cooled

Steps:

  • Preheat oven to 350.
  • Grease and flour pans, or use muffin liners if making muffins.
  • Combine the sugar and oil.
  • Add the pumpkin and eggs.
  • Combine the dry ingredients together.
  • Alternate adding the dry ingredients and the chai tea into the pumpkin mixture.
  • Pour batter into 2 9x5 loaves, 2 8x8 pans, or muffin tins.
  • Bake at 350 until a toothpick comes out clean. About 10 minutes for muffins, 25-30 for an 8x8 pan, or 40-45 for a loaf.

Nutrition Facts : Calories 2779.8, Fat 121.5, SaturatedFat 18.1, Cholesterol 372, Sodium 3948.5, Carbohydrate 393.1, Fiber 8.7, Sugar 210.8, Protein 37.7

SAVORY PUMPKIN BREAD



Savory Pumpkin Bread image

Learn how to make this savory pumpkin bread recipe from scratch. It's a nice surprise compared to sweet pumpkin loaves. Serve it with soup and salad, or toast a slice and slather it with butter. -Mary Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories     Brunch     Snacks

Time 1h35m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 13

3 tablespoons butter
1 cup chopped shelled pistachios
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
BATTER:
2/3 cup butter, softened
2-2/3 cups sugar
4 large eggs, room temperature
1 can (15 ounces) pumpkin
2/3 cup water
3-1/2 cups self-rising flour
1 teaspoon pumpkin pie spice

Steps:

  • Preheat oven to 350°. In a small saucepan, melt butter over medium heat. Cook until butter is golden brown, 5-7 minutes, stirring constantly. Remove from heat; stir in pistachios, turmeric, cumin and cayenne. Let cool. , For batter, in a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and water. In another bowl, whisk flour and pie spice; add to butter mixture just until moistened. Fold in pistachio mixture., Transfer to 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pans 10 minutes before removing to wire rack to cool completely., Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.

Nutrition Facts : Calories 193 calories, Fat 7g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 228mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN CHAI BREAD



PUMPKIN CHAI BREAD image

This delicious recipe can be enjoyed for breakfast, as a snack or even for dessert. It's the perfect bread to serve this season... VIDEO https://youtu.be/rbDved-xdrM

Provided by CLUBFOODY

Categories     Breads

Time 1h25m

Yield 1 loaf

Number Of Ingredients 14

2 cups unbleached all-purpose flour, plus more for loaf pan
1 teaspoon baking soda
1 teaspoon chai tea mix
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 cup unsalted butter, melted plus more to grease loaf pan
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 (15 ounce) can pumpkin puree
4 ounces light cream cheese, softened
1 cup icing sugar, sifted
1/2 teaspoon pure vanilla extract
1/2 tablespoon pumpkin seeds, as needed for topping

Steps:

  • Preheat oven to 350ºF/177ºC. Generously grease a large loaf pan with butter and dust with flour; set aside.
  • In a mixing bowl, add flour, baking soda, chai masala powder, pumpkin pie spice and baking powder. Whisk to blend the ingredients and set aside.
  • In the bowl of a stand mixer, add melted butter, granulated sugar and brown sugar. With the paddle attachment on, process on medium speed until just combined. Add an egg at a time and mix well between each addition.
  • Add pumpkin purée and process until well blended. Add the dry ingredients, reduce the speed to low, and mix until just combined, stopping to clean the sides of the bowl.
  • Pour the batter into the prepared loaf pan and level it out. Tap the pan to dislodge any trapped air, transfer to the preheated oven and bake for 1:10 hours or until a cake tester inserted in the center comes out clean with just a few crumbs.
  • Remove from the heat and allow it to cool for 10 minutes in the pan before unmolding and transferring to a wire rack to cool completely.
  • Meanwhile make the icing. In a medium bowl, add cream cheese and half of the icing sugar. Using a spatula, combine the two ingredients together before adding more sugar to it, blend it again with the cheese and then add the remainder of it. Add pure vanilla extract and continue mixing the ingredients until nice and smooth.
  • Transfer it to the fridge to firm up while the bread is getting to room temperature.
  • Later on, evenly spread on the icing over the loaf and top with pumpkin seeds.

Nutrition Facts : Calories 3975.5, Fat 132.5, SaturatedFat 77, Cholesterol 700.1, Sodium 2034.8, Carbohydrate 657.5, Fiber 9.4, Sugar 438.2, Protein 55.5

PUMPKIN CHAI LATTE



Pumpkin Chai Latte image

This pumpkin chai latte is so good that we enjoy it year-round. It's fabulous because it features bold chai, spicy ginger and sweet almond milk for an easy, healthy latte option! -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Time 25m

Yield 1 serving.

Number Of Ingredients 7

1/2 cup water
1 chai-flavored tea bag
1/2 cup refrigerated almond milk or coconut milk
3 tablespoons canned pumpkin
1 tablespoon honey
1/4 teaspoon ground ginger
Dash each ground cinnamon, ground cardamom and ground cloves

Steps:

  • In a small saucepan, bring water to a boil; remove from heat. Add tea bag; steep, covered, 5-10 minutes according to taste. Discard tea bag. Transfer tea to a blender; add remaining ingredients. Cover and pulse to combine.

Nutrition Facts : Calories 102 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 94mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein.

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Top Asked Questions

How do you make a pumpkin bread loaf?
Directions. 1 In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients ... 2 Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes ...
How to make pumpkin Chai taste good?
You can also add Chai flavoured protein powder to kick it up a notch. Raw protein now makes chai flavour, so I use it in all my pumpkin yummies.
What is the best pumpkin bread?
12 Epic Pumpkin Breads to Spice up Your Day. 1 Downeast Maine Pumpkin Bread. Credit: My Hot Southern Mess. View Recipe. This top-rated pumpkin bread recipe has earned 7,000+ 5-star reviews. Yes, ... 2 Chocolate Chip Pumpkin Bread. 3 Orange Pumpkin Loaf. 4 Chef John's Pumpkin Bread. 5 Super Moist Pumpkin Bread. More items
What is in a mini pumpkin bread?
These mini-pumpkin bread loaves are flavored with cinnamon, cloves, and nutmeg, filled with golden raisins, and topped with a sweet cream cheese frosting. If you're giving the loaves as gifts, you can put the frosting in a separate container for easier packaging. Get all the heady spices of chai in this sweet quick bread.

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