Chai Pumpkin Spice Bread 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.

CHAI-SPICED PUMPKIN LOAF

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.

PUMPKIN CHAI LATTE

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.

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.

CHAI-SPICED BREAD

Steps:

• Preheat oven to 400 degrees.
• Spray the bottom of a 9" loaf pan with cooking spray (I use Pam).
• Combine the sugar and butter in a large bowl.
• With a mixer, beat on medium speed until fluffy.
• Add in eggs, tea, milk and vanilla.
• Reduce speed on the mixer to low and mix the ingredients well (the mixture will appear to be curdled).
• Add in the remaining bread ingredients.
• Mix just until moistened and spread in the loaf pan.
• Bake 50-60 minutes or until a toothpick inserted in the center comes out clean.
• Cool 10 minutes on a wire rack before removing from the pan.
• Cool 30 minutes before glazing.
• To prepare the glaze, combine the powdered sugar, vanilla and 3 t milk in a small bowl.
• Add additional milk in small amounts until the glaze is spreadable.
• Spread the glaze on the bread and sprinkle with cinnamon.
• Cool for 2 hours before slicing the bread.
• This may be stored at room temperature tightly wrapped for 4 days.
• This may be refrigerated for up to 10 days.

CHAI PUMPKIN SPICE BREAD

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.

CHAI SPICE MONKEY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Combine 7 tablespoons brown sugar, white sugar, cinnamon, cardamom, ginger, cloves, and pepper in a large bowl. Add biscuits; coat liberally with sugar-spice mixture.
• Arrange coated biscuits evenly in the prepared pan. Sprinkle 1 tablespoon brown sugar throughout and on top of biscuits; pour melted butter all over.
• Bake in the preheated oven until puffed and golden brown, 30 to 40 minutes. Cool for about 15 minutes. Invert onto a serving plate.

PUMPKIN CHAI BREAD

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.