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 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.
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 PUMPKIN SPICE BREAD
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
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
PUMPKIN CHAI LATTE
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
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.
SAVORY PUMPKIN BREAD
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
Time 1h35m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 13
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.
CHAI-GLAZED PUMPKIN MONKEY BREAD
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
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 PIE (DAIRY-FREE)
I make this nearly every year for Thanksgiving, and it's always a hit. I usually make it dairy-free using almond milk, but it's possible to do with cow's milk as well. Taking a bit of a detour from the traditional pumpkin pie flavor with the added chai spice, this is a great dish for adding an extra bit of spice (pun intended) to your Thanksgiving this year.
Provided by Maya
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring almond milk to a boil in a small saucepan. Remove from heat; add chai tea bags. Let tea steep for at least 5 minutes.
- Mix pumpkin puree, sugar, ground flax seeds, cinnamon, vegetable oil, and salt together in a large bowl until completely smooth. Pour in chai-flavored almond milk; stir again until smooth. Pour filling into the pie shell.
- Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 37.8 g, Fat 9 g, Fiber 4 g, Protein 2.6 g, SaturatedFat 2.1 g, Sodium 487.9 mg, Sugar 22.5 g
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