Note: This recipe was modified from a few other recipes.
Chai Ingredients:
15oz (425g) canned Pumpkin Puree
or 1 fresh Pie Pumpkin 4 large Eggs 1 cup (224g) Vegetable Oil ⅔ cup (152g) Rishi Masala Chai concentrate
1 tablespoon Vanilla 1 cup (200g) White Sugar
1¾ cups (385g) Brown Sugar 3½ cups (448g) All-Purpose Flour 2 teaspoons Baking Soda
1 teaspoons Baking Powder 2 teaspoons Iodized Salt 1 tablespoon Ground Cinnamon ½ teaspoon Black Pepper 1 teaspoon Ground Cloves 1 teaspoon Ground Ginger
6 crushed Green Cardamom Pods
Zest from 1 lemon
Plain Ingredients:
15oz (425g) canned Pumpkin Puree
or 1 fresh Pie Pumpkin 4 large Eggs 1 cup (224g) Vegetable Oil ⅔ cup (157g) Water
1 tablespoon Vanilla 1 cup (200g) White Sugar
2 cups (440g) Brown Sugar 3½ cups (448g) All-Purpose Flour 2 teaspoons Baking Soda
1 teaspoons Baking Powder 1½ teaspoons Iodized Salt 1 teaspoon Ground Cinnamon 1 teaspoon Ground Nutmeg ½ teaspoon Ground Cloves ¼ teaspoon Ground Ginger
Pumpkin Bread Directions:
Preheat the oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans.
In the bowl of a stand mixer, blend together pumpkin puree, eggs, oil, water or chai concentrate, vanilla, and sugars.
In a separate bowl, whisk flour, baking soda and powder, salt, and spices.
Stir flour mixture into pumpkin mixture until just blended.
Pour batter into the prepared pans.
Bake for 25 minutes, then sprinkle the top with pumpkin seeds, rotating the pan.
Bake for another 25 minutes or until a toothpick inserted in center comes out clean.
Pumpkin Puree Directions:
Preheat the oven to 325°F (165°C).
Prepare a baking sheet with foil and then grease foil.
Cut pumpkin in half, stem to base.
Remove seeds and pulp and then coat inside with vegetable oil.
Bake cut side down, until tender, about 1 hour.
Once cool enough to handle, scrape pumpkin flesh from shell halves.
Puree pumpkin in a blender or food processor (If you're having a difficult time getting the pumpkin to blend, add very small amounts of vegetable oil, just enough to get it going.)
Use or store in the freezer in freezer-safe bags.
Final Notes:
The chai was some of the best pumpkin bread I've ever made/had.
I also candied/spiced the pumpkin seeds that are on top.
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