Do you love pumpkin spice a latte? Is fall your absolute flavor-ite season of the year? Well, hold on for dear life, because the official start of winter is only a week away (even though it feels like the literal arctic tundra outside right now). We’re going to chai and squeeze out every last drop before the pumpkin spice-haters come at us with their peppermint sticks, or we’re buried in a snowdrift… whichever comes first.
Introducing, chai pumpkin bread, a.k.a. your new holiday bread that will put all predecessors to shame. Dona Chai has taken a whole bunch of classic recipes and updated them by swapping in chai. The natural flavors of the chai (cinnamon, cardamom, fennel, star anise) add such nice spice to the sweetness of the pumpkin – it’s basically a dessert, but we love that we can get away with eating it for breakfast. Pumpkin, spice and everything nice…
Chai Pumpkin Bread
2/3 cups Dona Chai Concentrate
1 ½ sticks butter
3 tablespoons molasses
2 cups sugar
2 cups pumpkin purée
1 tablespoon baking powder
1 tablespoon salt
3 1/3 all-purpose flour
1 tablespoon ground cinnamon
- Preheat oven to 350°F.
- Butter three 9 x 5 loaf pans.
- Cream the butter, molasses, and sugar with an electric mixer. Beat in eggs, one at a time. Add Dona Chai and pumpkin purée, mix well. In a separate bowl, combine dry ingredients. Slowly incorporate into the pumpkin mixture. Stir well until just combined.
- Pour batter into loaf pans. Bake for 1 hour, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then turn out onto cooling racks to finish cooling.
Recipe courtesy of Dona Chai.
If you’re really feeling extravagant, dust it with powdered sugar and slather on a generous amount of Chai Pumpkin Butter, because YOLO. Enjoy your literal slice of heaven.