Walnut Crusted Pumpkin Chai Loaf
This pumpkin loaf is no doubt great in the fall, but the warm chai spices make it a great dessert all year round! 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!
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!