Pumpkin Chai Bread
David and I enjoy going on road trips. We go at our own pace, change routes on the spur of the moment, stop when we want and discover little hidden gems. Once we were driving down to Los Angeles by the ocean and we saw a bunch of elephant seals near Hearst Castle. We simply stopped, watched them for a while (a couple male were fighting on the beach… boys will be boys, lol!), took pictures and left with big smiles on our faces.
We like to leave early from our hotel and hit the road when it’s quiet. Once we left way too early and didn’t enjoy the complimentary breakfast so while driving on our way to Palm Springs, we decided to stop at a well-known coffeehouse. We both ordered a large coffee as well as pumpkin bread. At my first bite, I looked at my husband and told him that I will make it much better by adding some chai to it and finish it with some icing and pumpkin seeds. Sure enough, when we returned back to Canada a few weeks later, I was baking my Pumpkin Chai Bread!
This sweet treat has become a traditional food item at our house during the fall because it reflects the season so well. It’s very flavorful, moist, and delicious! It’s a lovely bread to enjoy for breakfast-brunch, as a mid-afternoon snack with a nice cup of coffee or even for dessert.
This Pumpkin Chai Bread has a beautiful amount of spice. For the recipe, I use my Masala Chai Mix from my Indian Masala Chai recipe. This Chai mix is amazing! I also use my homemade Pumpkin Pie Spice. Both bring a harmonious combination of spiciness to the loaf. This bread recipe is incredibly tasty and to give it another layer of flavor, I ice it and then top it off with pumpkin seeds… yummy!
Zucchini Bread and Banana Bread are popular food items for breakfast but this Pumpkin Chai Bread is totally a must try! It’s colorful and each bite brings a burst of flavor to your mouth! This is the perfect bread to serve to your family this fall…
Bon Appétit!
Check out these other decadent snack recipes…
– Dulce de Leche Cupcakes
– Pineapple Banana Bread with Coconut & Macadamia
– Pumpkin & Spice Cream Cheese Muffins
– Cranberry Cream Cheese Crisp
– Oliebollen
– Ooey-Gooey Cinnamon Buns
– Chocolate Chip Cookies
and for even more bread recipes, click on this link… Recipe Category • Bread
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Pumpkin Chai Bread
Hover to scale
Ingredients
DOUGH
- 2 cups unbleached all-purpose flour, plus more for loaf pan
- 1 tsp. baking soda
- 1 tsp. chai masala powder see Recipe
- 1 tsp. pumpkin pie spice see Recipe
- 1/2 tsp. baking powder
- 1/2 cup (1 stick) unsalted butter, melted plus more to grease loaf pan
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large free-run eggs
- 1 can (15 oz.) 100% pure pumpkin purée such as Libby's
ICING
- 4 ounces light cream cheese, softened
- 1 cup icing sugar, sifted
- 1/2 tsp. pure vanilla extract
- pumpkin seeds, as needed for topping
Directions
- 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
Don't forget to rate and comment on this recipe!
