Alpine Chai Pumpkin Bread

A moist pumpkin loaf with Alpine Chai spice and a soft, tender crumb.

Important: This recipe was created specifically for Alpine Apothecary Alpine Chai Herbal Tea. Do not substitute another tea blend. Most alternatives contain black tea and a different balance of spices, which will alter the flavour, texture and caffeine content.

Makes: 1 loaf, about 10 slices  |  Preparation: 15 minutes  |  Baking: 55 to 65 minutes

Ingredients

• 250 g cooked pumpkin puree
• 180 g brown sugar
• 2 eggs
• 120 ml neutral oil
• 1 teaspoon vanilla extract
• 250 g plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon bicarbonate of soda
• 2 teaspoons Alpine Apothecary Alpine Chai Herbal Tea, ground to a fine powder
• Pinch of salt

Method

1. Preheat the oven to 170°C fan-forced. Grease and line a 21 x 11 cm loaf tin.
2. Whisk the pumpkin, brown sugar, eggs, oil and vanilla together.
3. In another bowl, whisk the flour, baking powder, bicarbonate of soda, finely ground Alpine Apothecary Alpine Chai Herbal Tea and salt.
4. Fold the dry ingredients into the pumpkin mixture just until combined.
5. Spoon into the tin and bake for 55 to 65 minutes, or until a skewer comes out clean. Cool before slicing.

Shop Alpine Apothecary Alpine Chai Herbal Tea

See all Tea & Kitchen Recipes