Monday, November 21, 2011
Chai Pumpkin Bread
Everyone in "blog land" has a post about pumpkin bread! It's almost like the lowly pumpkin has just been discovered. I read a blog that said that "everything is better with pumpkin in it," and I think that is not quite a complete statement. I would say everything is better with cream cheese, bacon and pumpkin. Pumpkin is the healthiest of those three so that is probably the reason for the sudden discovery and it makes a very moist batter bread that goes well with tea in the fall.
Pumpkin can also be substituted in recipes calling for carrots. It makes a yummy rich pumpkin cake using a carrot cake recipe. This recipe, below, has 1/2 cup of chai tea was very good. Was because it is gone since I very nearly didn't get a photo of it. I made three smaller loaves and gave two of them away. My family then devoured the last loaf.
Chai Pumpkin Bread
3-1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1-1/2 tablespoons ground cinnamon
2 cups sugar
1/2 cup light brown sugar
4 large eggs
1 cup canola oil
1 15-oz. can pumpkin puree (not the pie mix)
1/2 cup strong chai tea (I used my favorite, Bija Rooibos Chai)
1 teaspoon vanilla flavoring
Preheat your oven to 350 degrees. In a larger bowl, combine all the dry ingredients until well mixed. In a smaller bowl, mix the wet ingredients. Pour the wet ingredients into the dry ingredients and still until just mixed. Pour the batter into two 9 x 5 x 3 inch or three 8 x 4 x 3/5 inch greased loaf pans. Bake for approximately 45 minutes or until top is firm. Allow to cool.
You may drizzle with a topping made with a cup of Confectioner's sugar, 1/2 teaspoon vanilla flavoring and soy milk or regular milk added by the tablespoonful until thin enough to pour onto the tops of the pumpkin bread while still warm.