vanilla chai pumpkin bread____________________________Strong brewed chai tea and plenty of vanilla extract flavor this soft, moist loaf of autumn's favorite gourd. Bonus points if your name is Autumn and pumpkin is, indeed, your favorite gourd.
Ingredients
- 2 chai tea bags
- 2/3 cup whole milk
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 1/2 cup melted coconut oil
- 2 eggs, at room temperature
- 1 tbsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3 1/2 tsp cinnamon powder, divided
- 1/2 tsp cardamom
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- 1/4 cup sugar
Instructions
- Preheat oven to 350 degrees. Generously grease a 9 x 5 inch bread pan.
- Set milk and tea bags in a small saucepan and heat to a gentle simmer. As soon as the bubbles start, remove from heat, cover, and steep 20 minutes. After that time elapses, squeeze any excess liquid out of the tea bags into the milk. Discard the tea bags.
- In a large bowl, whisk together 1/3 cup of the chai milk, pumpkin puree, brown sugar, and coconut oil, until smooth. Beat in eggs one at a time, then mix in the vanilla. Add flour, baking powder, baking soda, 1 1/2 tsp cinnamon, cardamom, nutmeg, clove, and salt. Beat until just combined. Do not overmix.
- In a shallow dish, toss together remaining 2 tsp cinnamon and the sugar.
- Pour bread batter into prepared loaf pan and spread with a greased spatula until evenly distributed. Sprinkle cinnamon sugar overtop. Bake 40-50 minutes until a knife or toothpick inserted in the center emerges mostly clean. Cool 5 minutes in the pan, then invert onto a wire rack, flip again so the flat side is against the rack, and cool at least 15 minutes longer. Slice and serve with butter.