Description
This Chai Pumpkin Bread is a fragrant and moist loaf that combines the warm spices of chai with the rich flavor of pumpkin puree. Perfect for fall, it’s lightly spiced with cinnamon, ginger, cardamom, nutmeg, and cloves, making each bite cozy and comforting. Topped with a cinnamon-sugar sprinkle for a sweet and crunchy finish, this bread is ideal for breakfast, a snack, or dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
Topping
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and all the ground spices: cinnamon, ginger, nutmeg, cardamom, and cloves. This ensures an even distribution of leavening agents and chai spices.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well blended.
- Incorporate Dry Ingredients: Gradually add the dry mixture into the wet ingredients, folding gently with a spatula just until combined. Avoid overmixing to keep the bread tender. If the batter is too thick, stir in the milk to loosen the consistency slightly.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the surface evenly with a spatula.
- Add Topping and Bake: Mix the topping sugar and cinnamon together, then sprinkle evenly over the batter. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Bread: Allow the bread to cool in the pan for about 10 minutes to set, then carefully remove it and transfer to a wire rack to cool completely before slicing to preserve moisture and texture.
Notes
- Use fresh pumpkin puree or canned 100% pumpkin for best results.
- Adjust spices to taste if you prefer a stronger chai flavor.
- Ensure not to overmix the batter to keep the bread light and fluffy.
- If your loaf starts browning too quickly, tent with aluminum foil during the last 15 minutes of baking.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freezing slices is possible; thaw at room temperature before serving.
