Chai Pumpkin Spice Bread
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.
READY IN: 1hr 20mins
YIELD: 2 9x5 loaves
UNITS: US
INGREDIENTS
Nutrition- 1cup brown sugar
- 1cup white sugar
- 1cup vegetable oil or 1 cup canola oil
- 4
- 1(15 ounce) can pumpkin
- 3 1⁄2cups flour
- 2teaspoons salt
- 2teaspoons baking soda
- 1teaspoon baking powder
- 1⁄2tablespoon cinnamon
- 1teaspoon nutmeg
- 1teaspoon allspice
- 1
- 1⁄2teaspoon ground cloves
- 1⁄2
- 2⁄3
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DIRECTIONS
- 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.
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