Recipe courtesy Stephanie Arsenault
1 cup all-purpose flour
½ cup whole-wheat flour
2 tsp baking powder
1 tsp baking soda
¼ tsp sea salt
Contents of 2 chai teabags*
½ tsp ground cardamom
½ tsp ground cinnamon
1/8 tsp ground cloves
1 ¼ cups (300 mL) pumpkin puree
½ cup oil (120 mL) vegetable, canola, or grape seed
2 large eggs
½ cup granulated sugar
½ cup brown sugar
2 tsp pure vanilla extract
- Preheat oven to 350º F and grease a standard loaf pan (or line with parchment).
- In a large bowl, whisk flours, baking powder, baking soda, salt, tea, cardamom, cinnamon, and cloves together; set aside.
- In a medium bowl, whisk pumpkin, oil, eggs, sugars, and vanilla together. Make a well in the centre of the dry ingredients, and pour the pumpkin mixture in. Stir, just until combined, and transfer to the prepared loaf pan.
- Bake in the centre of the oven for about 1 hour, or until a toothpick inserted in the middle of the loaf comes out clean. Let cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely before slicing. Can be stored in an airtight container at room temperature for up to three days.
If you prefer to use loose-leaf masala chai, substitute about 1 teaspoon loose-leaf tea per bag in the cookie recipe. For the pumpkin loaf recipe, grind the leaves and spices down in a food processor or coffee grinder so they do not affect the texture of the loaf.