Pumpkin Chai Bread
It’s obviously the season of pumpkin, and Streusel and I would be remiss if we didn’t spend some time here on the blog acknowledging the gourd and all it’s greatness. As a pumpkin-enjoyer (vs. pumpkin lover), I set out to make this Pumpkin Chai Bread as a treat that is all about fall flavors, but isn’t a wildly over indulgent (the rest of the holiday season is coming, after all, so there is plenty of time for that!)
Because of my like (but not passionate love) of pumpkin, I’m thoughtful about my pumpkin intake (though serving Dorie Greenspan’s Pumpkin Stuff with Everything Good is an annual event in my house). As a result of these boundaries, I’ve determine that drinking Pumpkin Spice Lattes or, you know, eating pumpkin-flavored breakfast cereals is not a place that my finite pumpkin enjoyment should not be used up on (side note: these scones and these biscuits fall in to the “totally worth it!” category).
Enter this Pumpkin Chai bread: it combines chai flavor that I love with hearty pumpkin in an easy-to-transfer-to-your-mouth bread form.
This Pumpkin Chai Bread hits a few notes I was looking for:
- Not to sweet – a bread that doesn’t make me feel like I’m eating breakfast for dessert
- Not *too* healthy (despite #1 listed above, that wasn’t the vibe I was going for)
- Should work well as a breakfast or afternoon snack
To achieve all the goals listed above, the bread itself doesn’t have a ton of sweetness, though there is some added sugar and spice to the top for a little treat and punch of flavor. An added bonus of this quick bread: it stays super moist (apologies for using that word!) when wrapped in aluminum foil, it will keep well on the counter for a few days.
Pumpkin Chai Quick Bread
Yield 9 Slices
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoon ground ginger
- about 10-12 grinds fresh black pepper
- 1/2 cup vegetable oil
- 2 eggs
- 3/4 cup brown sugar
- 1 15 ounce can pumpkin
- 2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons spice mix
- 1 tablespoon granulated sugar
- Preheat the oven to 350 degrees. Lightly spray a 9x5 loaf pan with cooking spray, and set aside
- In a small bowl, mix together all of the spices - cardamom, allspice, cinnamon, cloves, ginger, and pepper.
- In the bowl of a stand mixer fitted with a paddle attachment, stir together the oil, eggs, brown sugar, and pumpkin until well mixed.
- In a separate bowl, whisk together the dry ingredients - the flour, baking powder and baking soda, salt and 1 tablespoon of the spice mix
- Add the dry ingredients to the wet and stir together until just combined
- Pour the batter in to the prepared loaf pan and smooth out top
- Using the remaining spice mix (it should be about 2 teaspoons), stir in 1 tablespoon of granulated sugar. Sprinkle sugar/spice mix over top of batter.
- Bake at 350 for 55-60 minutes, until reaching an internal temperature of 190 degrees, or until a tester comes out dry.
- Let cool for at least 10-15 minutes prior to serving
Courses Breakfast, Snack
Serving Size 1 slice
Amount Per Serving
% Daily Value
Total Fat 13.7 g
Saturated Fat 2.8 g
Cholesterol 36 mg
Sodium 156 mg
Total Carbohydrates 24.2 g
Dietary Fiber 4.1 g
Sugars 3.9 g
Protein 5.3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
This entry was posted in baking, breads, breakfast, brunch, quick and easy and tagged fall, pumpkin, quick breads.