Pumpkin Chai Loaf
This delicious recipe was inspired by Anna Broster, Writer & Photographer on ohpapillion.com. We substituted the spices and regular chai tea with Bhakti and it’s…perfect!
Makes (2) 8×4” loaves
- 2 cups plain flour
- 1 1/2 cups wholewheat or spelt flour
- 2 cups brown sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp flaky salt
- 1 tsp cinnamon
- 2 cups pumpkin puree
- 1 cup sunflower or any neutral oil
- 3/4 cup Bhakti Chai Concentrate
Preheat oven to 350 F.
In a large bowl, whisk together flours, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the pumpkin, oil, and Bhakti Chai, then add the wet ingredients to the dry and fold in til combined.
Divide into two 8×4” loaf pans, and bake for around an hour, until a skewer comes out clean. Allow to rest in the pan before turning out to cool on a wire rack. Eat warm with butter or vegan margarine, and a delicious cup of Bhakti.