I came across this recipe when I was looking for a chai donut recipe, and knew I had to try it out as well. Good thing I did, because this is one of my husband’s favorite baked good recipes I’ve tried in a while. It is very moist and flavorful. With the tweaks I made to it, it is also healthier than the original recipe, but you wouldn’t know it! The recipe yields 3 small or 2 large loaves, which makes it great if you want to bring something to work or treat a neighbor, but still have some for yourself! PS. How awesome is the blog name “Butter Lust.” Pretty darn awesome.
Recipe Located At: http://butterlustblog.com/2013/11/07/chai-spiced-pumpkin-bread/
- 1 (15 oz) can pumpkin puree
- 2 eggs and 2 egg whites (Original recipe calls for 4 eggs)
- (I used 1/2 cup vegetable oil and 1/2 cup vanilla Greek yogurt) (Original recipe calls for 1 cup vegetable oil)
- 2/3 cup chai tea concentrate (Steep 3 bags of chai tea in 2/3 cup boiling water for 10 minutes)
- 1 cup regular sugar and 3/4 cup brown sugar. (This was plenty for me since the vanilla yogurt is also sweet, but I prefer things on the “not too sweet” side. Original recipe calls for 3 cups sugar)
- 2 cups whole wheat flour and 1 1/2 cups white all-purpose flour. (Original recipe calls for 3 1/2 cups all-purpose flour.)
- 2 tsp baking soda
- 1 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
2. In a large bowl, combine pumpkin, eggs, vegetable oil, chai tea and sugar. Mix until well blended.
3. In a separate bowl, whisk together the remaining dry ingredients.
4. Slowly stir the dry ingredients into the pumpkin mixture and blend just until there are no lumps.
5. Pour into your prepared pans. For 3 smaller pans bake for approximately 50 minutes. For 2 larger pans bake for 60-65 minutes. Loaves are done when a toothpick inserted into the center comes out clean.