Best Chai Pumpkin Spice Bread Recipes

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CHAI-SPICED PUMPKIN LOAF



Chai-Spiced Pumpkin Loaf image

Provided by Kardea Brown

Time 2h30m

Yield 1 loaf

Number Of Ingredients 20

Nonstick cooking spray, for the loaf pan
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup unsweetened pumpkin puree
8 tablespoons (1 stick) unsalted butter, melted and cooled
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup confectioners' sugar
2 tablespoons strongly steeped chai tea or chai tea concentrate
1 tablespoon heavy cream
Pinch of ground cinnamon

Steps:

  • For the loaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray. Line with a piece of parchment paper, allowing the sides to hang over the edges of the pan.
  • Whisk together the flour, baking powder, cinnamon, baking soda, cardamom, ginger, salt, cloves and nutmeg in a medium bowl until well combined.
  • Whisk together the pumpkin, butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until well combined. Add the dry ingredients to the bowl and stir until completely incorporated.
  • Pour into the prepared loaf pan and bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs sticking to it and the cake springs back when gently pressed, 50 minutes to 1 hour. Let cool for 30 minutes before unmolding and cooling completely on a wire rack.
  • For the glaze: In the meantime, whisk together the confectioners' sugar, chai tea, cream and cinnamon in a small bowl. Drizzle over the top of the cooled loaf and let the glaze set before slicing and serving.

PUMPKIN CHAI BREAD



Pumpkin Chai Bread image

This delicious recipe can be enjoyed for breakfast, as a snack or even for dessert. It's the perfect bread to serve this season...

Provided by Francine Lizotte @ClubFoody

Categories     Sweet Breads

Number Of Ingredients 16

DOUGH
2 cup(s) unbleached all-purpose flour, plus more for loaf pan
1 teaspoon(s) baking soda
1 teaspoon(s) chai masala powder
1 teaspoon(s) pumpkin pie spice
1/2 teaspoon(s) baking powder
1/2 cup(s) (1 stick) unsalted butter, melted plus more to grease loaf pan
3/4 cup(s) granulated sugar
3/4 cup(s) brown sugar
2 large free-run eggs
1 can(s) (15 oz.) 100% pure pumpkin purée such as libby's
ICING
4 ounce(s) light cream cheese, softened
1 cup(s) icing sugar, sifted
pure vanilla extract
pumpkin seeds, as needed for topping

Steps:

  • Preheat oven to 350ºF/177ºC. Generously grease a large loaf pan with butter and dust with flour; set aside.
  • In a mixing bowl, add flour, baking soda, chai masala powder, pumpkin pie spice and baking powder. Whisk to blend the ingredients and set aside.
  • In the bowl of a stand mixer, add melted butter, granulated sugar and brown sugar. With the paddle attachment on, process on medium speed until just combined. Add an egg at a time and mix well between each addition.
  • Add pumpkin purée and process until well blended. Add the dry ingredients, reduce the speed to low, and mix until just combined, stopping to clean the sides of the bowl.
  • Pour the batter into the prepared loaf pan and level it out. Tap the pan to dislodge any trapped air, transfer to the preheated oven and bake for 1:10 hours or until a cake tester inserted in the center comes out clean with just a few crumbs.
  • Remove from the heat and allow it to cool for 10 minutes in the pan before unmolding and transferring to a wire rack to cool completely.
  • Meanwhile make the icing. In a medium bowl, add cream cheese and half of the icing sugar. Using a spatula, combine the two ingredients together before adding more sugar to it, blend it again with the cheese and then add the remainder of it. Add pure vanilla extract and continue mixing the ingredients until nice and smooth.
  • Transfer it to the fridge to firm up while the bread is getting to room temperature.
  • Later on, evenly spread on the icing over the loaf and top with pumpkin seeds
  • To view this recipe on YouTube, click on this link >>>> https://youtu.be/rbDved-xdrM

CHAI PUMPKIN SPICE BREAD



Chai Pumpkin Spice Bread image

A lightly sweet and very spicy pumpkin bread. Perfect for a crisp autumn afternoon! If you're not a fan of chai tea, simply substitute apple cider or water. This batter can make 2 9x5 loaves, 2 8x8 pans, or about 3 dozen muffins.

Provided by Meghan O

Categories     Breads

Time 1h20m

Yield 2 9x5 loaves

Number Of Ingredients 16

1 cup brown sugar
1 cup white sugar
1 cup vegetable oil or 1 cup canola oil
4 eggs
1 (15 ounce) can pumpkin
3 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1/2 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon ground mace (optional)
1/2 teaspoon ground cloves
1/2 ginger
2/3 cup strong chai tea, cooled

Steps:

  • Preheat oven to 350.
  • Grease and flour pans, or use muffin liners if making muffins.
  • Combine the sugar and oil.
  • Add the pumpkin and eggs.
  • Combine the dry ingredients together.
  • Alternate adding the dry ingredients and the chai tea into the pumpkin mixture.
  • Pour batter into 2 9x5 loaves, 2 8x8 pans, or muffin tins.
  • Bake at 350 until a toothpick comes out clean. About 10 minutes for muffins, 25-30 for an 8x8 pan, or 40-45 for a loaf.

Nutrition Facts : Calories 2779.8, Fat 121.5, SaturatedFat 18.1, Cholesterol 372, Sodium 3948.5, Carbohydrate 393.1, Fiber 8.7, Sugar 210.8, Protein 37.7

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