PUMPKIN CHAI BREAD

Baking & Desserts

READY IN: 1hr 25minsYIELD: 1 loaf

INGREDIENTS

  • DOUGH
  • 2cupsunbleached all-purpose flour, plus more for loaf pan
  • 1teaspoonbaking soda
  • 1teaspoonchai tea mix
  • 1teaspoonpumpkin pie spice
  • 1⁄2 teaspoonbaking powder
  • 1⁄2 cupunsalted butter, melted plus more to grease loaf pan
  • 3⁄4 cupgranulated sugar
  • 3⁄4 cupbrown sugar
  • 2largeeggs
  • 1 (15 ounce) can pumpkin puree
  • ICING
  • 4ounceslight cream cheese, softened
  • 1cupicing sugar, sifted
  • 1⁄2 teaspoonpure vanilla extract
  • 1⁄2 tablespoonpumpkin seeds, as needed for topping

    • NUTRITION INFO

    Serving Size: 1 (1457) g

    Servings Per Recipe:1

    Calories: 3975.5

    Calories from Fat 1192 g 30 %

    Total Fat 132.5 g 203 %

    Saturated Fat 77 g 385 %

    Cholesterol 700.1 mg 233 %

    Sodium 2034.8 mg 84 %

    Total Carbohydrate657.5 g 219 %

    Dietary Fiber 9.4 g 37 %

    Sugars 438.2 g 1752 %

    Protein 55.5 g 111 %

    DIRECTIONS

  • Preheat oven to 350ºF/177ºC. Generously grease a large loaf pan with butter and dust with flour; set aside.
  • In a mixing bowl, add flour, baking soda, chai masala powder, pumpkin pie spice and baking powder. Whisk to blend the ingredients and set aside.
  • In the bowl of a stand mixer, add melted butter, granulated sugar and brown sugar. With the paddle attachment on, process on medium speed until just combined. Add an egg at a time and mix well between each addition.
  • Add pumpkin purée and process until well blended. Add the dry ingredients, reduce the speed to low, and mix until just combined, stopping to clean the sides of the bowl.
  • Pour the batter into the prepared loaf pan and level it out. Tap the pan to dislodge any trapped air, transfer to the preheated oven and bake for 1:10 hours or until a cake tester inserted in the center comes out clean with just a few crumbs.
  • Remove from the heat and allow it to cool for 10 minutes in the pan before unmolding and transferring to a wire rack to cool completely.
  • Meanwhile make the icing. In a medium bowl, add cream cheese and half of the icing sugar. Using a spatula, combine the two ingredients together before adding more sugar to it, blend it again with the cheese and then add the remainder of it. Add pure vanilla extract and continue mixing the ingredients until nice and smooth.
  • Transfer it to the fridge to firm up while the bread is getting to room temperature.
  • Later on, evenly spread on the icing over the loaf and top with pumpkin seeds.

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