Pumpkin Chai Loaf

Treat Yourself Tuesday

I did it. After a mere week of being inundated with pumpkin-themed food porn, I gave in and cracked open my first can of the season. Following my first sip of Kathy’s Pumpkin Mug, I was ready to accept that fall is finally here. As long as I have pumpkin, (and squash, and honeycrisp apples, and warm boots and knits) I think I’ll be okay.


I mentioned a few weeks ago that I was slightly disappointed that David Tea’s Pumpkin Chai isn’t vegan. Even though the tea mecca offers a ton of other awesome vegan tea options (Read My Lips, Vanilla Orchid, and Pistachio Cream are my current favourites), I couldn’t get over the fact that I would be missing out on my Pumpkin Chai fix this season. Even Starbucks’ quintessential Pumpkin Spice Latte contains dairy despite choosing a soy milk option! So what’s a vegan to do; make Pumpkin Chai Loaf, of course!


I really wanted to bring out the chai spice flavour in this loaf, and I think I found the solution! This recipe involves steeping chai tea into a sauce pot of low-simmering non-dairy milk, as well a good healthy dose of homemade chai spice. I love mixing up the flours I use in my baking; for this particular loaf I used a mixture of spelt, oat, and quinoa flours and it worked like a dream! If you have success with another blend, let me know below by leaving a comment.

Pumpkin Chai Loaf

Yield: 10 slices

Prep time: 15 minutes

Cook time: 30 minutes


  • 2 1/4 c. flour (I had success with 1 c. spelt + 1/2 c. quinoa flour +3/4 c. oat flour)
  • 2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 2 tsp. chai spice
  • 1 flax egg (1 tbsp. flax seed + 3 tbsp. warm water)
  • 1 tbsp. coconut oil, melted
  • 3/4 c. pumpkin puree
  • 3/4 c. non-dairy milk
  • 1/2 c. organic cane sugar
  • 2 chai tea bags
  • 1/4 c. pepitas


  • Preheat oven to 375 degrees. Line a loaf pan with parchment paper and set aside.
  • In a small bowl, make flax egg. Set aside.
  • Place the non-dairy milk and chai tea bags in a small sauce pot. Bring to a simmer for 5 minutes until tea is steeped.
  • Mix together flour, baking soda, baking powder, and chai spice.
  • In a separate bowl, melt coconut oil. Add pumpkin, flax egg, cane sugar, and tea-steeped milk. Add to dry and stir until just combined.
  • Scoop into loaf pan and top with pepitas. Press in slightly so they stick during baking.
  • Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.

IMG_1367 I hope you are as excited about the upcoming season as I am. Although I am sad to see summer gone for good, I’m anticipating good things for fall. On my to-do list is making my own pumpkin puree, seeing Rocky Horror Picture show (with props and costumes), and getting together with my family for Thanksgiving!

Fill in the Blank: Fall makes me most excited for _____.


Thanks so much for reading! Leave me a comment, or follow me on, FacebookTwitter, Pinterest, Google+, and Instagram; I’d love to connect with you!

About Suzanne Poldon

runs on plants. eats out of mason jars. bends like a straw.

24. September 2013 by Suzanne Poldon
Categories: Food, Recipe, Vegan, veganMOFO | Tags: , , , , , , , , | 11 comments

Comments (11)

  1. What a great dessert (or breakfast!) for the start of fall!
    Mallory @ Because I Like Chocolate recently posted…The Canadian Food Experience Project: Pumpkin Sticky Toffee PuddingMy Profile

  2. I made pumpkin chai cookies last year and they were amazing! Now if only I could figure out what I did with the recipe…that happens a lot!
    Davida @ The Healthy Maven recently posted…Baked Cinnamon Apple ChipsMy Profile

  3. This looks SO beautiful with the pumpkin seeds on top!
    Lindsay at Kitchen Operas recently posted…Roasted Beet & Garlic HummusMy Profile

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