Pumpkin Chai Loaf
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.
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!