I hate to admit it, but, I’m kind of getting sick of pumpkin. Not entirely – just a little. I’m sick of it in the way that I’m not eating it four times per day like I was early in October. I’m just tapering down I guess.
Though I’m eating less pumpkin than I was last month, I still need to get my fix. Enter: Chai Pumpkin Bread. Yes, this delightful quick bread, based on this recipe from Spork or Foon, combines chai with pumpkin. Seasonal heaven! Dense enough to be substantial, but still nice and light, try a slice with a smudge of butter and some cinnamon sugar. Ohmahgah. Yum. Even if you are tiring of pumpkin, give this one a go, you won’t be sorry.
Chai Pumpkin Bread
*Based on this recipe from Spork or Foon
2 1/4 cups flour (I used white whole wheat)
1/4 cup softened butter
1/4 plain low-fat yogurt
1 3/4 cup (or one 15 oz. can) prepared pumpkin
3/4 cup sugar
2 black tea bags steeped in 1/4 cup hot milk
1 tsp vanilla extract
1 1/4 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp garam masala
1/4 tsp nutmeg
1/4 tsp ginger
1.) Pre-heat oven to 350*F. Grease a loaf pan and set aside.
2.)Cream the butter, yogurt and sugar together in a large bowl. Mix in the eggs and vanilla extract. Mix in the pumpkin puree and the tea-steeped milk (make sure the tea has completely cooled before adding).
3.) In another bowl mix together the flour, salt, baking powder and baking soda. Add the spices.
4.) Add the dry into the wet and mix until just combined. Pour the mixture into the loaf pan.
5.) Bake 1 hour and check if done by inserting a skewer in to the center. If it comes out clean you’re done. I wound up cooking mine for 1 hour and 10 minutes.
6.) When done, let the loaf sit in the pan for 10 minutes, then remove and cool on a plate or cooling rack.