| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | 1 loaf |
Ingredients
- Nonstick cooking spray, for the loaf pan
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup unsweetened pumpkin puree
- 8 tablespoons (1 stick) unsalted butter, melted and cooled
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup confectioners’ sugar
- 2 tablespoons strongly steeped chai tea or chai tea concentrate
- 1 tablespoon heavy cream
- Pinch of ground cinnamon
Instructions
- For the loaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray. Line with a piece of parchment paper, allowing the sides to hang over the edges of the pan.
- Whisk together the flour, baking powder, cinnamon, baking soda, cardamom, ginger, salt, cloves and nutmeg in a medium bowl until well combined.
- Whisk together the pumpkin, butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until well combined. Add the dry ingredients to the bowl and stir until completely incorporated.
- Pour into the prepared loaf pan and bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs sticking to it and the cake springs back when gently pressed, 50 minutes to 1 hour. Let cool for 30 minutes before unmolding and cooling completely on a wire rack.
- For the glaze: In the meantime, whisk together the confectioners’ sugar, chai tea, cream and cinnamon in a small bowl. Drizzle over the top of the cooled loaf and let the glaze set before slicing and serving.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 276 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 1 g |
| Sugar | 28 g |
| Protein | 3 g |
| Cholesterol | 53 mg |
| Sodium | 180 mg |
Reviews
I will make this again! Didn’t have cloves on hand but they’re not my favorite anyway!
Made this last night. Used a mini loaf pan to make 8 small loaves instead of one big. Also reduces the white sugar to 2 tblspns.
Cooking time was reduced to 20 mins. Turned out super tasty. More spicy than sweet just how I like it.
Cooking time was reduced to 20 mins. Turned out super tasty. More spicy than sweet just how I like it.
This was fabulous. Moist and not too sweet. All ages loved it. I have to say my cardamom had no scent left so I used some pumpkin pie spice to make up for that. The icing was great. Had a good chai taste from 2 tea bags in a mug. Then I stupidly added more sugar bc I hadnt measured the sugar and thought maybe it was going to be runny and it diluted the taste. Don’t do that. Measure.
This is a fabulous pumpkin bread! The spice combo perfectly accents the pumpkin flavor.
Kardea this is the best Pumpkin bread I’ll never make another pumpkin bread this is my recipe from now on
Great pumpkin bread!!
This is hands-down the Best pumpkin loaf I’ve ever eaten. I’ve gotten rid of every other recipe for pumpkin bread. Everyone I make it for asks for it again. It is so moist and the spices are so flavorful! My sons-in-love have already asked for it for Thanksgiving. You will not be disappointed!
Delicious!!!
Yum! The fam loved this! Best pumpkin bread ever!
Absolute keeper for every year!!!