Do I have time to write one? No. I've got candied yams and cranberry sauce to make. Instead of foisting a lengthy hunk of written word on you, I'll show you how to make chai-spiced pumpkin streusel bread. In pictures. Give your brain a break today!
First, assemble the best ingredients you've got. I scrounged up organic brown sugar, unsalted Rose Valley butter, sea salt, Stash tea, Oregon hazelnuts and my favorite Kansas flour, Hudson Cream (which I found it at The Dollar Tree, of all places.)
Don't forget the pumpkin! You'll use a whole can of pumpkin puree for this bread; spring for the good stuff.
Grease two loaf pans and preheat your oven to 350 degrees. Steep 4 - 6 bags of chai tea in 3/4 cup hot water. I chose double spice Stash tea for extra punch, but you don't have to live that dangerously.
Stir together the dry ingredients (flour, salt, spices, optional dry chai mix) in a large bowl. Whisk together the eggs, sugar, oil/butter, tea concentrate and pumpkin in another bowl.
Whisking helps offset the calories from the mashed potatoes you will eat today. Keep that in mind as you whip together the pumpkin, sugars, and oils.
Pour the wet ingredients into your flour mixture, then stir until just combined.
It's like a lava flow of delicious, isn't it?
At this point I should tip my hat to Lauren, who let me borrow her camera for this baking adventure. She also took half of the photos, in case you wondered how I photographed myself mixing batter with both hands.
Please wait until after pouring the batter into the bread pans to lick the whisk. I'm pretty sure the oven will bake out any cook cooties, but not 100 percent sure.
Divide the batter evenly between the pans, then create the streusel topping. I use my hands to mix together the chopped nuts, butter, sugar and flour in a small bowl. If you're feeling fancy, you could use a pastry cutter for this part.
Sprinkle the streusel on top...
Then bake for 60 - 70 minutes at 350 degrees Fahrenheit. While you wait, sneakily eat some batter.
Let the bread cool for at least 30 minutes before slicing . This is the hardest part.
Serve on a pretty plate or wrap up the bread for later.
Happy Thanksgiving, all. I'm so glad I've met you. If we ever meet in person, I'll bake this bread for you and we can enjoy it with coffee.
You can find the full story behind this pumpkin bread here at OPB.
Chai-Spiced Pumpkin Streusel Bread
makes two loaves
Ingredients
- 2 ½ cup organic (if you’ve got it) cane sugar
- ¼ cup powdered chai mix - optional
- 1 cup butter, unprocessed coconut oil or canola oil (I use ½ butter, ½ coconut)
- ⅔ cup hot water and 4 - 6 bags chai tea
- 4 eggs
- 15 oz. can pumpkin puree (about 2 cups)
- 3 ½ cups flour
- 2 tsp. baking soda
- 1 tsp. sea salt
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. cloves
- ½ - 1 tsp. cardamom
Streusel Topping
- ¼ cup brown sugar, packed
- ½ cup nuts (any combination of walnuts, pecans or hazelnuts), chopped fine
- 2 Tb. flour
- 2 Tb. softened butter
Preheat your oven to 350 degrees Fahrenheit and steep the tea bags in hot water. Grease two bread pans with butter or oil.
In a large bowl, whisk together the sugar, oil and eggs until fluffy and creamy. Stir in pumpkin and chai tea until smooth. In a smaller bowl, stir together the flour, baking soda, spices and dry chai mix. Mix the dry ingredients into the bowl of wet ingredients, stirring until just combined.
Pour the batter into the bread pans and set aside.
For the streusel topping, mix together the softened butter, brown sugar, flour and chopped nuts in a small bowl. I typically use my hands to work everything together until the butter, flour and sugar have mixed into fine crumbs.
Sprinkle the streusel evenly over the top of both loaves and bake for about 60 - 70 minutes, or until a toothpick inserted into each bread’s center comes out clean. Let the loaves cool in the pan for 10 minutes, then run a knife around the edges of each pan. Turn each loaf out onto a cooling rack. Once the bread is cooled, slice with a serrated knife and serve.
To keep the bread for later, wrap each cooled loaf tightly in plastic wrap, then again in aluminum foil. Keep the bread in the fridge (or freezer) until ready to eat.
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Pumpkin cream cheese muffins
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