Fall is considered pumpkin season, but to be honest I still had pumpkin puree (I am a Libby’s loyalist!) left in my pantry after Thanksgiving. I felt it would be sacrilege not to develop a recipe for it. Even in the winter, I appreciate any warm spiced dessert. Apple pie, carrot cake, ginger cookies, no matter the season I am ok with the reason. As far as the pumpkin is concerned, I am Gujju, we don’t waste anything. Also something in line with Desi sweets is that most elder folks don’t like intense sweetness, which is odd given the flavor profile for most Indian sweets. Nonetheless, this loaf is sweetened by molasses and maple syrup to allow some more complimentary flavors to come out of the chai masala and pumpkin. The chai masala is made from scratch using @pipingpotcurry‘s recipe! You can find the recipe quartered on my blog as well!
This loaf is sweet and spiced enough to be enjoyed in the morning with coffee, or even served warm with ice cream as dessert. Add a drizzle of caramel sauce or sweetened honey butter to pump up the flavors in whichever direction you choose!
Method
Because this is an eggless cake you need to prep you flax egg in advance. Combine the flax seeds and water and let it sit for 15 minutes until gelatinous. Alternatively, you could use applesauce as well. Although I prefer the flax egg in this recipe for the sake of structure and absorption of any extra liquid. Additionally, if you wanted to make this recipe vegan, you could just substitute the butter for a vegan alternative!
As is tradition, you begin by combining all of the dry spices and flour and setting aside. Cream the softened butter for a good 30 seconds to a minute. Add molasses and maple syrup and beat for another minute. Then, add in the pumpkin puree and combine.
Add in your dry ingredients by first mixing in half and waiting for that to get fully combined before adding the second half. You should have a relatively thick batter. Next, add this to mixture to a greased and parchment lined loaf pan. Add the chopped walnuts on top. You want to go overboard on the walnuts because you want the top crust to really have that nice toasted, nutty look. Bake at 350° for 45-55 minutes or until the top is nicely toasted and an inserted toothpick comes out clean. Let this cool for about 20-30 minutes before removing from the pan. If you do not let this cool before removing it, it can fall apart. The loaf pan reinforces the shape and structure while it’s cooling.
Walnut Crusted Pumpkin Chai Loaf
Ingredients
- 1.5 cups all-purpose flour spooned into measuring cup and leveled-off
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1.5 tsp chai masala
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 cup or 1 stick unsalted butter softened, feel free to use plant-based alternative to make this recipe vegan!
- 1/2 cup molasses
- 1/4 cup maple syrup
- 1 tbsp ground flax seeds
- 3 tbsp water
- 1 cup walnuts roughly chopped
- 1 cup 100% pure pumpkin I use Libby’s
Instructions
- Prepare flax egg by combining flax seeds and water and setting aside. Let it sit for 15 minutes until slightly gelatinous.
- Preheat oven at 350°. Combine dry spices, baking soda, baking powder, salt and flour and set aside.
- Cream butter for 30 seconds to 1 minute until fluffy. Add in maple syrup and molasses and beat until combined. Add in pumpkin puree and mix until combined.
- Slowly add in dry ingredients until throroughly combined. Empty batter into greased and lined loaf pan and top generously with chopped walnuts.
- Bake at 350° for 45-55 minutes or until a toothpick comes out clean and the walnuts are nicely toasted on top. Let cool for 15-20 minutes and slice to serve!