Pumpkin No-Yeast Bread with Masala Chai

Votes: 2

Time: 2 hours 30 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 276, total fat 10 G., saturated fats 6 G., proteins 3 G., carbohydrates 44 G., fiber 1 G., cholesterol 53 mg, sodium 180 mg, sugar 28 G.

The spicy sugar glaze is what truly sets this pumpkin bread apart from the rest. All you need is powdered sugar, brewed Indian masala chai, heavy cream, and a pinch of cinnamon. Drizzle the glaze over the pumpkin bread once it's completely cooled and let it set.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pumpkin bread

1 and 3/4 cups premium flour
1 teaspoon baking powder
1 teaspoon cinnamon
0.5 tsp of soda
0.5 tsp ground cardamom
0.5 tsp ground ginger
0.5 tsp coarse salt
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 tbsp. sugar-free pumpkin puree
8 tbsp (110 g) unsalted butter, melted and cooled
0.5 cup light brown sugar
0.5 cup granulated sugar
2 large eggs at room temperature
1 tsp vanilla extract
Cooking spray to spray the bread pan

Glaze

1 cup powdered sugar
2 tbsp strong brewed masala tea or masala chai concentrate
1 tbsp. heavy cream
A pinch of ground cinnamon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, cardamom, ground ginger, carnation, nutmeg, eggs, brown sugar, cinnamon, powdered sugar, cream, masala tea

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Spray a 9 x 5 inch loaf pan with cooking spray. Line the pan with parchment paper, allowing the edges to hang over the sides of the pan.
In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, cardamom, ginger, salt, cloves, and nutmeg until smooth.

In a large bowl, combine the pumpkin puree, butter, brown sugar, granulated sugar, eggs, and vanilla until smooth. Add the flour mixture and knead until smooth.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached and the bread feels springy to the touch, 50 minutes to 1 hour. Let cool for 30 minutes, then turn out onto a wire rack and let cool completely.
Glaze:

Meanwhile, in a small bowl, combine powdered sugar, tea, cream, and cinnamon. Drizzle over the cooled bread and let the glaze set.

Categories:

recipe / Autumn dishes / Breakfast / Festive dishes / Dinner party / Calorie content of prepared meals / Desserts / Sweet pies, tarts and casseroles / Pumpkin dishes / Pumpkin desserts and pastries / Food Network - recipes

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