Pumpkin Chai Tea Loaf

Yield: Makes 1 loaf

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


  1. Preheat oven to 350º F and grease a standard loaf pan (or line with parchment).
  2. In a large bowl, whisk flours, baking powder, baking soda, salt, tea, cardamom, cinnamon, and cloves together; set aside.
  3. 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.
  4. 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.


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