Overhead view of Chai-Spiced Mini Pumpkin Loaves on a black wire cooling rack set over parchment paper on an off-white tablecloth

Masala Chai-Spiced Mini Pumpkin Loaves

These fall-inspired Masala Chai-Spiced Mini Pumpkin Loaves pack a flavor punch with fragrant black tea and a blend of warm spices.

5 from 1 vote
Overhead view of Chai-Spiced Mini Pumpkin Loaves on a black wire cooling rack set over parchment paper on an off-white tablecloth
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Gluten-Free Masala Chai-Spiced Mini Pumpkin Loaves

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert, Snack
Servings: 8 (3x2-inch) loaves
Calories: 505kcal
Author: Olga Miller

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

Nutrition Facts
Gluten-Free Masala Chai-Spiced Mini Pumpkin Loaves
Amount Per Serving
Calories 505 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g70%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 41mg14%
Sodium 463mg19%
Potassium 179mg5%
Carbohydrates 74g25%
Fiber 6g24%
Sugar 47g52%
Protein 7g14%
Vitamin A 3715IU74%
Vitamin C 1mg1%
Calcium 188mg19%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Chai Fall Olga Miller Pumpkin Spiced
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