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