Masala Chai-Spiced Mini Pumpkin Loaves
Published Aug 16, 2022
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These fall-inspired Masala Chai-Spiced Mini Pumpkin Loaves pack a flavor punch with fragrant black tea and a blend of warm spices.
Gluten-Free Masala Chai-Spiced Mini Pumpkin Loaves
Ingredients
- 1 cup (240 mL) unsweetened oat milk
- 4 high-quality black tea bags
- 1 cup (120 g) gluten-free all-purpose flour that includes xanthan gum , (I used Bob’s Red Mill)
- 1 cup (120 g) sorghum flour
- 2 teaspoons (8 g) baking powder
- ¾ teaspoon (4.5 g) kosher or fine sea salt
- 1 tablespoon (8 g) ground cinnamon
- 1 teaspoon (2 g) ground cardamom
- 1 teaspoon (1.8 g) ground ginger
- ½ teaspoon (1.2 g) freshly ground black pepper
- A large pinch of ground cloves
- 1 cup (200 g) brown sugar
- ¾ cup (172.5 g) canned pumpkin
- ½ cup (120 mL) melted coconut oil, , plus more for brushing the pan
- 2 large eggs, , slightly beaten
- 2 teaspoons (10 mL) pure vanilla extract
For the cream cheese icing:
- 7 ounces (200 g) vegan cream cheese
- 1 cup (125 g) sifted powdered sugar
- ½ teaspoon (2.5 mL) pure vanilla extract
- Seeds of 1 vanilla bean
- 4-6 tablespoons (60-90 mL) unsweetened oat milk
Instructions
- Preheat the oven to 350°F. Grease an 8-cavity mini loaf pan; set aside.
- In a small saucepan, scald milk. Remove from heat and add tea bags; cover and steep for 10-15 minutes.
- In a large bowl, combine the dry ingredients (from the flour to the cloves) and set aside.
- Remove tea bags and press out any remaining liquid with a spoon. Whisk in sugar, pumpkin, oil, eggs, and vanilla. Add tea/egg mixture to flour mixture and stir to moisten.
- Divide batter evenly among prepared cavities. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
- While the loaves are baking, make the icing. In the bowl of a stand mixer, beat vegan cream cheese until creamy. Gradually add in sifted powdered sugar, beating until smooth. Add vanilla extract, vanilla bean seeds, and oat milk, a couple tablespoons at a time, until the desired consistency is reached.
- Drizzle over loaves.
Notes
To make these loaves egg free, mix 2 tablespoons ground flaxseed meal with 6 tablespoons of water. Let sit for 15 minutes to thicken. Use as directed in the recipe.
Nutrition
Calories: 505kcalCarbohydrates: 74gProtein: 7gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 41mgSodium: 463mgPotassium: 179mgFiber: 6gSugar: 47gVitamin A: 3715IUVitamin C: 1mgCalcium: 188mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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