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Cozy Chai Spiced Pumpkin Banana Bread

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A moist, tender quick bread that combines pumpkin and banana with a custom chai spice blend of cardamom, cinnamon, ginger, cloves, and black pepper. Perfect for fall mornings or any time you need a warm, comforting treat.

Ingredients

Scale
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon freshly ground black pepper
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree
  • 1 cup (about 2–3 medium) ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk, room temperature
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/3 cup golden raisins or dried cranberries (optional)
  • Turbinado sugar for sprinkling (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the exposed ends of the pan.
  2. Make the chai spice blend: In a small bowl, whisk together the cinnamon, cardamom, ginger, cloves, allspice, and black pepper. Set aside.
  3. Whisk the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and 2 teaspoons of your chai spice blend (reserve the rest for later).
  4. Cream the butter and sugars: In a separate medium bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2-3 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl halfway through.
  5. Add the eggs one at a time: Beat in the first egg until fully incorporated, then add the second. Stir in the vanilla extract.
  6. Add the pumpkin and banana: Fold in the pumpkin puree and mashed bananas using a rubber spatula until just combined.
  7. Alternate adding dry ingredients and buttermilk: Add about one-third of the flour mixture to the wet ingredients and fold gently until just combined. Pour in half the buttermilk and fold again. Repeat with another third of flour, the remaining buttermilk, and finally the last of the flour. Fold only until no streaks of flour remain.
  8. Fold in any add-ins: If using nuts or dried fruit, gently fold them in now.
  9. Transfer to the pan: Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the top with turbinado sugar if using.
  10. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after 40 minutes, loosely tent with aluminum foil.
  11. Cool properly: Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment handles to lift it out and transfer to the rack to cool completely. Wait at least 30 minutes before slicing.

Notes

Measure flour correctly by spooning and leveling. Use room temperature ingredients for best texture. Do not overmix the batter. Let the bread cool completely before slicing for best results. The chai spices become more pronounced after a day or two.

Nutrition

Keywords: pumpkin banana bread, chai spiced bread, fall baking, quick bread, pumpkin bread, banana bread, chai spice

Find it online: https://sparklechew.com/cozy-chai-spiced-pumpkin-banana-bread-recipe/