I love chai tea. My go-to Starbucks oder is a Soy Chai Latte. The spices and aromas that chai tea consists of just make me so happy and warm inside. So I thought, why not punch up my family’s pumpkin bread recipe with some extra spice and make it chai-spiced? So here you go – enjoy!
Serves: 2 loaves
2/3 cup shortening (I use Crisco)
2 and 2/3 cups granulated sugar
1 16-ounce can pureed pumpkin
2/3 cup water
3 and 1/3 cups flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 and 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon cardamom
1 teaspoon ground ginger
- Preheat oven to 350°F. Grease two loaf pans with shortening and dust with flour.
- Cream shortening with hand mixer or stand mixer.
- Gradually add sugar, beating well until combined.
- Add eggs and beat well.
- Stir in the pumpkin and water with a spoon.
- In a separate bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and cloves.
- Add flour mixture to the wet ingredients and mix well with a spoon.
- Divide batter between the two loaf pans, and place on a rack in the middle of the oven.*
- Bake for about 60 minutes, until toothpick comes out clean.
*Be careful to not have a rack too close above the loaves, as they will rise.