Pumpkin Chai Tea Loaf

• Vegetarian

• Produce

  • 1/4 tsp Ginger, ground
  • 1 tbsp Loose chai tea
  • 1 1/4 cup Pumpkin puree

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1/2 tsp Cinnamon, ground
  • 1/2 cup Granulated sugar
  • 1/2 tsp Nutmeg, ground
  • 1/4 tsp Sea salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Oil

Found on whoneedsacape.com

Description

Ingredients

• 1-1/2 c. all-purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. sea salt
• 1 tbsp. loose chai tea
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1-1/4 c. pumpkin puree (not pie filling)
• 1/2 c. oil (canola or vegetable)
• 2 large eggs
• 1/2 c. granulated sugar
• 1/2 c. brown sugar
• 2 tsp. vanilla extract

Directions

• Preheat oven to 350º F and grease (or line with parchment) a standard loaf pan or two mini loaf pans.
• Combine loose chai tea, cinnamon, nutmeg and ginger in a grinder (I used my coffee grinder). Grind spices until smooth, when larger pieces of spices and tea are no longer visible.
• In a large bowl, whisk flour, baking powder, baking soda, salt, and spice mixture; set aside.
• In a medium bowl, gently beat pumpkin, oil, eggs, sugars, and vanilla. Make a well in the center of the dry ingredients and pour the pumpkin mixture in the well. Stir just until combined (do not overmix) and transfer to prepared loaf pan.
• Bake in the center of the oven for about 1 hour, or until a toothpick inserted in the middle of the loaf comes out clean. Allow to cool in the pan for 10 minutes and then transfer to a wire rack. Allow to cool completely before slicing.
• Store in an airtight container at room temperature.