First and foremost, I’d like to extend a HUGE thank you to all of you who voted for me for Project Food Blog. I can’t tell you how excited I was to make it as far as I did, and I read each and every comment left for me with a smile! Unnnnnnfortunately, I didn’t make it to round four. C’est la vie. Oui? Oui. On the bright side, I had soooooooo much fun with the challenge posts and I found some other fantastic blogs in the process (Notice some new fellow foodies!).
Now that the temperature has finally dropped enough that I can wear cozy sweaters and boots without sweating my tush off , I’ve been drinking boatloads of chai tea. Not to be confused with the Chai Tea Latte – which is so sugary sweet and calorie laden that I rarely bother drinking them. (No offense to you chai tea latte drinkers, it just doesn’t do it for me.) Real chai tea is a strong black tea, spiced with cardamom,cinnamon, star anise and ginger and I can’t get enough of the stuff! No matter what time of year it is, whenever I sip chai, I feel enveloped in autumn. So when autumn really arrives full force, chai is my go to beverage.
What better to do with my favorite fall beverage than add it to my favorite fall pastry? PUMPKIN BREAD!! Pumpkin anything makes me all sorts of happy, but a slice (or three) of moist, delectable pumpkin bread is my favorite fall treat!
This particular pumpkin bread recipe I came up with last fall. I tweaked it a bit this year and I think it’s pumpkin perfection. The typical sweet, moist pumpkin bread it subtly spiced with real chai tea, cinnamon, fresh ginger and orange zest. I swear to you, if fall were captured in a pastry, it’d be this pumpkin bread!
Chai Spiced Pumpkin Bread
- 1 (28 oz) can pure pumpkin
- ½ cup sugar
- ½ cup brown sugar
- 1/3 cup vegetable oil
- ½ cup chai tea, (two tea bags, steeped in nonfat milk)
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest, grated
- 3 cups flour (1 1/2 whole wheat if you want to be a bit healthier)
- 2 eggs
- 2 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon fresh ginger, grated
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- Pinch of black pepper
- ½ cup walnuts, chopped (optional)
- 1/2 cup dried cranberries (optional)
Preheat oven to 350.
In a large mixing bowl, combine eggs, sugars, oil, vanilla, chai tea,
orange zest and pumpkin.
In a separate bowl, combine all dry ingredients. Mix well.
Slowly mix the dry ingredients into the wet ingredients, stirring until just combined
Pour into two greased 9×5 inch loaf pans and bake for 45-55 minutes,
or until a knife inserted into the center comes out clean.
Let cool (at least) 10 minutes before serving.