PUMPKIN CHAI LOAF with CHAI ESPRESSO FROSTING

My kitchen smells incredible every time this loaf is in the oven. It starts with a real chai tea concentrate, steeped from a black tea bag with brown sugar, honey and warm spices, then mixed right into a soft pumpkin batter. The loaf bakes up moist and tender with a deep spiced flavor in every bite, not just a hint of pumpkin spice on top.

Once it's completely cooled, it gets topped with a chai espresso cream cheese frosting. The espresso powder adds a subtle coffee note that plays so well with the chai spices, and the cream cheese keeps it rich without being too sweet.

This is the loaf I make when I want my house to smell like fall and I want something that actually tastes like it too. It slices beautifully, keeps well for days and honestly gets better as the flavors settle. Pretty much my favorite fall treat right now.

INGREDIENTS

Chai concentrate

1/2 cup boiling water

1 black tea bag

1 Tbsp brown sugar

1 tsp honey

1/4 tsp cinnamon

1/8 tsp ground ginger

1/8 tsp ground cardamom

Pinch of ground cloves

Pinch of fine black pepper

Loaf

1/2 cup avocado oil

3/4 cup granulated sugar

3/4 cup brown sugar

2 large eggs

1 cup pumpkin purée

1 1/2 tsp vanilla

1 2/3 cups all purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 1/2 tsp cinnamon

1 tsp pumpkin pie spice

1/4 tsp ground cardamom

1/4 tsp fine ground black pepper

1 tsp salt

Chai Espresso Frosting

4 oz cream cheese, softened

2 Tbsp butter, softened

1 cup icing sugar

1/2 tsp vanilla

1/2 tsp espresso powder

1/2 tsp cinnamon

1/4 tsp cardamom

1/8 tsp ginger

Pinch of cloves

Pinch of salt

DIRECTIONS

1. Preheat oven to 350°F. Grease a 9 x 5 inch loaf pan and line with parchment paper.

2. Pour the boiling water over the tea bag and steep for 5 to 7 minutes. Remove the tea bag. Stir in 1 tablespoon brown sugar, honey, 1/4 teaspoon cinnamon, ginger, 1/8 teaspoon cardamom and cloves. Set aside to cool slightly.

3. In a large bowl, beat the avocado oil, granulated sugar and 3/4 cup brown sugar together until well combined.

4. Add the eggs and beat for about 1 minute, until slightly fluffy.

5. Add the pumpkin purée, vanilla and prepared chai tea mixture. Mix until smooth.

6. Add the baking soda, baking powder, 1 1/2 teaspoons cinnamon, pumpkin pie spice, 1/4 teaspoon cardamom, pepper and salt. Mix until combined.

7. Add the flour and gently fold just until no streaks of flour remain. Do not overmix.

8. Pour the batter into the prepared loaf pan and smooth the top.

9. Bake for 65 to 70 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.

10. Cool in the pan for 10 to 15 minutes, then transfer to a wire rack and cool completely.

11. For the frosting, beat the cream cheese and butter together until smooth.

12. Add the rest of the icing ingredients listed. Beat until light and creamy.

13. Spread generously over the completely cooled loaf. Slice and serve. This loaf tastes even better the 2nd or 3rd day and freezes exceptionally well.