Pumpkin Chai Bread

This is a nice twist on pumpkin bread.  It was a hit with my kids, especially the toddler.  I think he ate an entire mini loaf by himself. The spices are not overwhelming, so I might add a tad bit more of each spice the next time I make it.  I also like black pepper in my Chai tea, so I think I may add a little bit of black pepper next time too. This recipe is enough for 3 mini loaves.  They bake for 35 to 40 minutes (use a toothpick to check to see if they are done).

Pumpkin Chai Bread

Cooking spray
1 cup all-purpose flour
½ cup whole wheat flour
2/3 cup sugar
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1/8 teaspoon ground cardamom
3 eggs
½ cup milk
1/3 cup canola oil
1 cup canned pumpkin purée

Preheat oven to 350°. Coat the inside of a 9- x 5-inch loaf pan with cooking spray. Set aside.

Combine all dry ingredients (through cardamom) in a large bowl.

Whisk eggs, milk, oil, and pumpkin in a medium bowl until thoroughly blended. Add wet ingredients to the dry ingredients, stirring until just blended. Spread batter into the prepared pan.

Bake the bread until lightly browned and a toothpick inserted into the center comes out clean (60 to 65 minutes). Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely.


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