It’s officially fall, so get ready to dive into the world of Pumpkin Up Chai Bread, folks! It’s rich, super moist, and loaded with all those cozy fall spices that make you wanna curl up with a blanket (and a chai latte).
The magic ingredient here? Pumpkin Up Chai concentrate right in the batter. Yep, it’s that extra little something that takes this recipe from pumpkin to full on fall. I love this pumpkin bread so much that there’s already a second batch in the oven.
Let me break down why this recipe will be on repeat in my kitchen every fall from now on:
- Your house is gonna smell incredible while this baby bakes. Seriously, it’s like a scented candle you can eat.
- We’re talking efficient pumpkin usage here. You get to use up that whole can, no leftover pumpkin sitting in your fridge while you try to figure out what to do with it until it eventually goes bad.
- Thanks to the Pumpkin Up Chai tea concentrate, this bread’s got this warm, rich flavor thing going on.
- And that brown sugar? It’s the key to that sweet, crispy crust that’s better than icing on this loaf. Yum!
- Last but definitely not least, the secret to the super moist texture? Well, I’ll spill the tea on that trick in a bit.
Before I get too ahead of myself, let’s chat about that Pumpkin Up Chai concentrate – it’s a game-changer! You see, most pumpkin bread recipes are all about adding water, but I decided to switch things up by using Pumpkin Up Chai brewed in a concentrate. Not only does it give the batter the perfect consistency, but it also injects a serious punch of spices and cozy vibes. Now that I’ve tried it in this mouthwatering take on a regular shmegular pumpkin bread, I’m totally hooked! I’m itching to get all creative with it in my fall treats… pumpkin pancakes, or maybe even some cocktails, anyone? Seriously, the sky’s the limit with this stuff!
Now, let’s circle back to the Pumpkin Up Chai bread and dive into that super simple trick to keep it extra moist. Are you ready for this kitchen hack?
It’s as easy as pie… or bread in this case. Use oil instead of butter – that’s the secret! Why, you might ask? Because butter gets all solid at room temperature, while oil stays liquid. So, when you use oil, your Pumpkin Up Chai bread will stay moist even after chilling at room temperature for days. Magic! I went with olive oil here for its rich flavor, but canola oil is a solid choice too.
Speaking of butter, 10/10 recommend eating this bread by warming it up (or eating it fresh out of the oven like a psycho) and slathering on some deliciously salty butter. It’s a total flavor explosion – the salt perfectly complements the sweet, rich Pumpkin Up Chai spices. If you’re feeling a bit fancy (or just plan ahead, unlike me), you could take it up a notch and serve it with a dollop of whipped cream and a sprinkle of cinnamon. Or make it a sundae with your choice of ice cream and caramel syrup! Either way, this bread is perfect whether you’re looking for an indulgent breakfast (pair it with a Kumaon Let’s Go Chai latte for extra oomph!) or a delightful dessert. Enjoy!
Pumpkin Up Chai Bread
Dive into the world of Pumpkin Chai Bread, folks! It's rich, super moist, and loaded with all those cozy fall spices that make you wanna curl up with a blanket.
- 9" x 5" Loaf Pans
- Electric Mixer
- Wooden Spoon
- Rubber Spatula
- 1 cup olive oil plus more for greasing pan
- 1 ½ cup sugar
- 1 ½ cup brown sugar
- 4 large eggs
- 2 cups canned pumpkin puree (one can)
- 1 cup Pumpkin Up Chai Concentrate (2 tbsp of Pumpkin Up Chai, steeped in 1 cup of water)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 2 teaspoons kosher salt
- 3 ⅓ cups all-purpose flour
- Preheat oven to 350 degrees F. Generously grease two 9 inch by 5 inch loaf pan. I usually grab a basting brush to make sure I get that oil covering every nook and cranny of the pan. Easy peasy!
- In a large bowl, mix together the brown sugar, white sugar and the olive oil using an electric mixer on high speed for about 30 seconds (until everyone is all nice a friendly with each other in the bowl).
- Add the eggs. Mix together for about one minute on high speed until it starts to get fluffy.
- Add the canned pumpkin and Pumpkin up Chai concentrate, and mix until well combined on high speed (about 30 seconds).
- Add the baking soda, baking powder, cinnamon, pumpkin pie spice, and kosher salt. Mix again until fully combined (30 seconds to a minute).
- Add the flour, then mix until only just combined using your wooden spoon, scraping down sides of bowl as necessary.
- Add the batter to the two greased pans, using the spatula to get all of the batter out and smooth the top.
- Bake for 65-70 minutes, or until toothpick inserted in the center comes out clean.
- Allow to cool for at least 10 minutes in pan, then remove to a wire rack to finish cooling almost completely before slicing.
If you’re foolish enough to think you only want one loaf, this recipe can easily be halved. If you do this, use one half of the can of pumpkin – if it’s not quite one cup, it will still be fine.
Nutrition:
Serving: 1 slice – Calories: 409, Carbohydrates: 65g, Protein: 4g, Fat: 15g, Saturated Fat: 1g, Cholesterol: 41mg, Sodium: 455mg, Potassium: 159mg, Fiber: 2g, Sugar: 42g, Vitamin A: 4825IU, Vitamin C: 1.3mg, Calcium: 50mg, Iron: 2mg
The provided nutrition information does not take into account any values from seasoning to taste, any optional ingredients, or any variation between brands.