The fall season is nearly here, and this makes me excited for two reasons. One, because I will be going home next month and will be able to see the bright and vibrant colors of the Oregon autumn, and two, because pumpkins are in season. Pumpkins are my absolute favorite vegetable; they’re incredibly versatile and taste just as wonderful in a savory curry as they do in a sweet creamy pie. I recently acquired a lovely pumpkin patch loaf pan from Nordicware and have been patiently waiting for fall to come so that I could make some pumpkin bread. And as soon as September came around the corner, I took it out and made this amazing loaf. This is no normal pumpkin bread people; not only is it squash-y and cinnamon-y, but it has a little extra holiday flavor because of the addition of chai tea concentrate, and it’s incredibly moist and rich thanks to the buttermilk. In all honesty, this is the best pumpkin bread I have ever had. It is also incredibly easy to make, as is evidenced by the extremely brief directions portion. I didn’t add any nuts to it, but if you wanted to toss in some walnut pieces it would make a great addition. There will be another pumpkin recipe in not too long either, so make sure to save any pumpkin puree you have leftover…
1/2 Cup Chai Tea Concentrate
1/4 Cup Buttermilk
1 Teaspoon Cinnamon
1 Teaspoon Baking Soda
1/4 Teaspoon Cloves
1/8 Teaspoon Ginger
Preheat the oven to 350 degrees Fahrenheit. In a large bowl, blend together all of the ingredients with an electric mixer until completely combined.
Pour the batter into a well-greased loaf pan and bake for 1 hour, or until a toothpick inserted into the bread comes out clean.
Allow to cool for 20 minutes before attempting to remove the loaf from the pan. Serve immediately and refrigerate any leftovers.