Chai Pumpkin Spice Bread Recipes

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, sugar, yeast mixture and 1.5 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12-in. circle. Place 1 circle on a parchment-lined 14-in. pizza pan. For filling, combine butter, brown sugar, vanilla and spices. Spread circle with a third of the filling. Repeat twice, layering dough and filling; top with pears. Top with final portion of dough., Place a 2-1/2-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp 2 strips and rotate twice outward. Pinch ends together. Repeat with remaining strips., Cover with a kitchen towel; let rise until almost doubled, about 30 minutes. Preheat oven to 375°. Brush with beaten egg. Bake until golden brown, 20-25 minutes. Cool completely on a wire rack.

Steps:

• Heat oven to 400°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray.
• In large bowl, beat granulated sugar and butter with electric mixer on medium speed until fluffy. On low speed, beat in tea, 1/3 cup milk, 2 teaspoons vanilla and the eggs until ingredients are well combined (will appear curdled). Stir in remaining bread ingredients just until moistened. Spread in pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean (do not underbake). Cool in pan on cooling rack 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool 30 minutes.
• In small bowl, stir powdered sugar, 1/4 teaspoon vanilla and 3 teaspoons of the milk, adding more milk by teaspoonfuls, until spreadable. Spread glaze over bread. Sprinkle with additional cinnamon. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Steps:

• For the loaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray. Line with a piece of parchment paper, allowing the sides to hang over the edges of the pan.
• Whisk together the flour, baking powder, cinnamon, baking soda, cardamom, ginger, salt, cloves and nutmeg in a medium bowl until well combined.
• Whisk together the pumpkin, butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until well combined. Add the dry ingredients to the bowl and stir until completely incorporated.
• Pour into the prepared loaf pan and bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs sticking to it and the cake springs back when gently pressed, 50 minutes to 1 hour. Let cool for 30 minutes before unmolding and cooling completely on a wire rack.
• For the glaze: In the meantime, whisk together the confectioners' sugar, chai tea, cream and cinnamon in a small bowl. Drizzle over the top of the cooled loaf and let the glaze set before slicing and serving.

Steps:

• Preheat oven to 350ºF/177ºC. Generously grease a large loaf pan with butter and dust with flour; set aside.
• In a mixing bowl, add flour, baking soda, chai masala powder, pumpkin pie spice and baking powder. Whisk to blend the ingredients and set aside.
• In the bowl of a stand mixer, add melted butter, granulated sugar and brown sugar. With the paddle attachment on, process on medium speed until just combined. Add an egg at a time and mix well between each addition.
• Add pumpkin purée and process until well blended. Add the dry ingredients, reduce the speed to low, and mix until just combined, stopping to clean the sides of the bowl.
• Pour the batter into the prepared loaf pan and level it out. Tap the pan to dislodge any trapped air, transfer to the preheated oven and bake for 1:10 hours or until a cake tester inserted in the center comes out clean with just a few crumbs.
• Remove from the heat and allow it to cool for 10 minutes in the pan before unmolding and transferring to a wire rack to cool completely.
• Meanwhile make the icing. In a medium bowl, add cream cheese and half of the icing sugar. Using a spatula, combine the two ingredients together before adding more sugar to it, blend it again with the cheese and then add the remainder of it. Add pure vanilla extract and continue mixing the ingredients until nice and smooth.
• Transfer it to the fridge to firm up while the bread is getting to room temperature.
• Later on, evenly spread on the icing over the loaf and top with pumpkin seeds.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Combine 7 tablespoons brown sugar, white sugar, cinnamon, cardamom, ginger, cloves, and pepper in a large bowl. Add biscuits; coat liberally with sugar-spice mixture.
• Arrange coated biscuits evenly in the prepared pan. Sprinkle 1 tablespoon brown sugar throughout and on top of biscuits; pour melted butter all over.
• Bake in the preheated oven until puffed and golden brown, 30 to 40 minutes. Cool for about 15 minutes. Invert onto a serving plate.

Steps:

• Preheat oven to 350.
• Grease and flour pans, or use muffin liners if making muffins.
• Combine the sugar and oil.
• Add the pumpkin and eggs.
• Combine the dry ingredients together.
• Alternate adding the dry ingredients and the chai tea into the pumpkin mixture.
• Pour batter into 2 9x5 loaves, 2 8x8 pans, or muffin tins.
• Bake at 350 until a toothpick comes out clean. About 10 minutes for muffins, 25-30 for an 8x8 pan, or 40-45 for a loaf.