Pumpkin Chai 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.

PUMPKIN CHAI BREAD

Steps:

• Spray loaf pan with non-stick spray and preheat oven to 375 F.
• Beat butter and sugar until fluffy.
• Add eggs and mix till combined.
• Add chai and pumpkin and mix till combined.
• Add baking powder, baking soda, and salt, and mix in.
• Add flour and mix till incorporated.
• Fill mini loaves about 3/4 way with batter and bake for approximately 15 minutes or until a toothpick inserted into the center comes out clean.
• Cool in pan for 5-10 minutes, then move to a wire rack to cool completely.
• Beat butter till soft and fluffy.
• Beat in cream cheese till combined.
• Add powdered sugar until frosting reaches desired consistency and sweetness.
• Spread onto tops of cooled loaves.

PUMPKIN CHAI BREAD RECIPE

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-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 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
• To view this recipe on YouTube, click on this link >>>> https://youtu.be/rbDved-xdrM