I saw the basis for this recipe in the November 2001 issue of Health Magazine. It was part of a series “Afternoon Delights” that were lower-calorie baked goods. The biggest issue I had with the recipe is it called for 2 whole eggs and 1 egg white which left the recipe with 32 Mg of cholesterol per slice. By removing the eggs and swapping a flax-seed meal slurry and swapping the dairy milk for unsweetened almond milk I removed all the cholesterol. An easy to make bread that has vibrant warm spice it is very tasty with a little Earth Balance coconut buttery spread – yum!
I have mentioned this before but for measurements such as 1/8 tsp of spices, go get a 3-Piece Measuring Spoon Set – Pinch, Smidgen & Dash, Stainless Steel – you won’t regret it. It is so much more accurate than doing a “pinch” with your fingers! You can do 1/8, 1/16 and even 1/32 tsp.
Pumpkin Chai Bread
- 1½ cups all-purpose flour
- 2/3 cup granulated sugar
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1/8 tsp ground cardamom
- 1/8 tsp ground allspice
- 3 Tbsp flax-seed meal + 9 Tbsp cool water
- ½ cup unsweetened almond or soy milk
- 1/3 cup canola or vegetable oil
- 1 cup canned pumpkin puree
- 1 Tbsp raw pumpkin seeds (Pepitas (pumkin seeds))
Preheat the oven to 350° and spray a 9×5″ bread pan with cooking spray.
In a large mixing bowl whisk the dry ingredients (through allspice) together, set aside.
In a medium mixing bowl whisk the flax-seed through pumpkin purée together, let sit for 5 minutes to hydrate the flax-seed.
Add the wet to the dry, stir until just mixed. Spread into the prepared pan, sprinkle the pumpkin seeds on top evenly. Bake for 60 to 70 minutes, until a toothpick comes out clean in the center.
Let cool for 10 minutes, then carefully pop out and cool on a rack.
Cool completely before slicing.