Pumpkin Chai Latte Loaf
, Makes one 9×5 loaf
A moist spiced pumpkin loaf with a chai-swirled batter, topped with vanilla bean cream cheese frosting.
| prepPreheat oven to 350°F / 175°C | ||||||||
| prepGrease a 9×5-inch loaf pan and line with parchment, leaving overhang | ||||||||
| 275 g all-purpose flour | Whisk dry ingredients | Fold in dry until flour disappears | Split batter, mix in spices & chai | Bake 350°F / 175°C, 65–75 min | Cool 15–20 min, lift out | Frost loaf, sprinkle cinnamon | ||
| 1 tsp baking soda | ||||||||
| 1/2 tsp baking powder | ||||||||
| 1 tsp salt | ||||||||
| 1 tsp ground cinnamon | ||||||||
| 1 tsp pumpkin pie spice | ||||||||
| 120 g unsalted butter, melted & cooled | Whisk butter & sugars, maple | Whisk in eggs one at a time | Whisk in pumpkin, yogurt, vanilla | |||||
| 100 g packed brown sugar | ||||||||
| 75 g + 1 Tbsp granulated sugar | ||||||||
| 100 g + 1 Tbsp pure maple syrup | ||||||||
| 2 large eggs | ||||||||
| 468 g pumpkin purée (1 can) | ||||||||
| 120 g full-fat Greek yogurt | ||||||||
| 1 tsp vanilla bean paste | ||||||||
| 3 Tbsp cinnamon (for the split batter) | ||||||||
| 1 Tbsp pumpkin pie spice (for the split batter) | ||||||||
| 1 tsp extra vanilla bean paste (for the split batter) | ||||||||
| 1/2 cup loose chai tea leaves (for the split batter) | ||||||||
| 225 g cream cheese | Mix frosting in stand mixer | |||||||
| 240 g powdered sugar | ||||||||
| 2 tsp vanilla bean paste (for the frosting) | ||||||||
| pinch of salt (for the frosting) | ||||||||
| sprinkle of cinnamon (to top) | ||||||||
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