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yep! a quickbread that I am "known" for...my most requested bread of all next to my savory banana bread. The full flavor taste of pumpkin mixed with the subtle hint of chai tea - oh man - this one is a winner! perfect for a Fall treat (not that I am booting Summer out the door just yet!) Enjoy - Diane
Chai Spiced Pumpkin Bread
I let the Chai tea bags steep in the milk in a small sauce pot on low on stove while preparing all other ingredients Diane
1 (28 oz) can 100% pure pumpkin (not pie filling)
1/2 cup sugar
1/2 cup brown sugar
1/3 cup vegetable oil
1/2 cup milk with chai tea, (two chai tea bags, steeped in the milk)
1 teaspoon vanilla extract
1 teaspoon orange zest, grated or (1/16 tsp orange extract)
3 cups flour
2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon fresh ginger, grated or (1/8tsp dried ground)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Pinch of black pepper
1/2 cup walnuts or pecans, chopped & toasted (optional)
1/2 cup dried fruit, chopped (optional)
Preheat oven to 350.
Steep two chai tea bags in 1/2 Cup of Milk on stovetop (on low) while preparing other ingredients.
In a large mixing bowl or mixer, combine eggs, sugars, oil, vanilla,
orange zest and pumpkin, *add chai tea milk once well steeped.
In a separate bowl, sift all dry ingredients together and Mix well.
Slowly mix the dry ingredients into the wet ingredients, stirring until just combined. Fold in nuts and any dried fruit then, pour into two greased 9×5 inch loaf pans and bake for 45-55 minutes,
or until a knife inserted into the center comes out clean.
Let cool (at least) 10 minutes before serving.
Recipe Adapted from: Jennifer Yoder / 20 Something & Starving
Photos by: Diane for Canning and Cooking at Home
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Diane Baker: Owner & Creator of Canning and Cooking at Home