This pumpkin bread is the definition of moist. The warmth of the chai spices and the sweetness of the pumpkin are perfect together! It’s literally a pumpkin pie and chai latte in one loaf of bread. Bonus: This made my house smell like the purest essence of fall. The only thing I wish I had done differently is adding raisins or nuts.
I adapted this from Elizabeth Lindemann’s Chai Spiced Pumpkin Bread! I added a little more pumpkin than the original and a dash of turmeric and black pepper. The black pepper helps your body absorb the healthy compounds in the turmeric, but don’t worry, you don’t taste it! The gluten-free flour honestly makes this cake extra moist and extra easy (you don’t have to worry about overmixing it)!
- ½ cup neutral oil (avocado, canola, etc.)
- 1 ½ cups brown coconut sugar
- 2 eggs
- 1 to 1 ¼ cups canned pumpkin puree
- ½ cup liquid chai tea concentrate
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice (or I substituted this with an extra pinch each of nutmeg, allspice, ground ginger and cinnamon)
- 1 teaspoon fine salt
- 1 ⅔ cups all-purpose flour or 1-to-1 gluten-free flour
- ½ teaspoon turmeric powder
- ½ teaspoon black pepper
- ½ cup raisins (optional)
- Preheat your oven to 350 F and grease a 9-by-5-inch loaf pan with the neutral oil.
- In a large bowl, mix together the sugar and oil using a whisk or electric mixer (high speed for about 30 seconds) until the sugar is fully saturated with the oil.
- Add the 2 eggs and mix together until it starts to get fluffy (about one minute on high speed).
- Add the canned pumpkin and chai tea concentrate. Mix until well combined (30 seconds on high speed).
- Add the baking soda, baking powder, cinnamon, pumpkin pie spice (or substitutions) and salt. Mix again until fully combined (30 seconds on high speed).
- Add the flour. Mix with a wooden spoon or spatula until only just combined. If using gluten-free flour, do not worry about overmixing.
- Add the batter to the pan and bake for 65 to 70 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for at least 10 minutes in the pan, then remove to a wire rack to finish cooling almost completely before slicing. Garnish with extra turmeric over top if you want!
I hope you enjoy this bread! It tastes exactly like what I imagine fall to taste like, and you can pair it with a chai latte or vanilla ice cream to really bring the vibes home. You’ll probably have a lot of chai tea concentrate left over!
A version of this article appeared in the October 7, 2021 print edition of the Daily Nexus.