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.
Strudel and Streusel are two friends living in different cities, sharing a love of baking (and butter) through this blog. With Streusel in Denver, and Strudel in Seattle, we've found our little site to be a great way to stay in touch, share recipes we love, and talk about experiences in our respective cities.