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!
Chai Spiced Pumpkin Bread
- 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.