Chai Spiced Pumpkin Bread

Chai Spiced Pumpkin Bread

Chai Spiced Pumpkin Bread


  • 1/2 cup canola oil plus more for greasing pan
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 cup canned pumpkin about half a can
  • 1/2 cup Oregon Chai Tea Latte Concentrate
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon kosher salt
  • 1-2/3 cups all-purpose flour


  • Preheat oven to 350 degrees F. Generously grease 9 inch by 5 inch loaf pan. I like to use a basting brush to make sure the oil coats all the parts of the pan.
  • In a large bowl, mix together the sugars and the oil using an electric mixer on high speed for about 30 seconds (until sugars are fully coated in the oil).
  • Add the eggs. Mix together for 30 seconds to a minute on high speed until starting to get fluffy.
  • Add the pumpkin and Oregon Chai Tea Latte Concentrate. Mix until combined on high speed (about 30 seconds).
  • Add the baking soda, baking powder, cinnamon, pumpkin pie spice, and kosher salt. Mix again until fully combined (30 seconds to a minute).
  • Add the flour. Using a wooden spoon, mix until only just combined, scraping down sides of bowl as necessary.
  • Add the batter to the prepared loaf pan, using a rubber spatula to get all of the batter out and to smooth out the top.
  • Bake at 350 degrees F for 65-70 minutes, or until toothpick inserted in the center comes out clean.
  • Allow to cool for at least 10 minutes in pan, then remove to a wire rack to finish cooling almost completely before slicing into 8 pieces.

Source recipe and image credit

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