Fall is in the air here in New England. With a near-miss from a hurricane, the sky is blue again, the air crisp and the wind is still howling. A great day for baking.
I actually don't care for pumpkins. Don't get me wrong, I'll eat them. Vegan, gluten-free people can't be picky when it comes to food we can actually eat. However, I don't go out of my way to cook with them and I don't like pumpkin pie or pumpkin spice lattes. But I do like my own pumpkin baked goods, mostly because I don't make them too sweet like all the other pumpkin pastries out there. In my opinion, pumpkin baked goods should be savory, a little spicy, with just a hint of sweetness. So I give you the perfect fall bread—vanilla chai tea pumpkin bread with a delicious cinnamon streusel topping.
I've added a little extra kick to this bread by seeping a bag of chai tea in my warmed low sugar vanilla almond milk. It adds to the cinnamon, nutmeg and allspice to give you the perfect fall spice blend. The vanilla in the milk and the additional teaspoon of vanilla extract are also important autumn elements. This bread is going to make you want to pour a cup of tea, put on your fluffy socks and read a good book.
The other thing about this bread is that it comes together really quickly. Get your bread pan ready, seep your tea, mix the dry ingredients. Add then place your wet ingredients in your stand-up mixer for a quick blend, add in your dry mixture for just a few seconds until combined and scoop it into your bread pan.
Making the streusel topping is a snap as well. Add the few ingredients to your now empty dry mixture bowl and with your clean hands, massage in the cold butter to create big, yummy oat, brown sugar and cinnamon clumps of deliciousness. Add the clumps to the top of your unbaked bread, place in the oven for an hour and read a few chapters of your book while the baking bread fills your house with the smells of autumn.
You will know it's done when you place a wood skewer in the middle and it comes out clean of crumbs. An hour in my oven is usually right on, but start checking on yours at 50 minutes in case your oven runs hotter or you may need to bake an additional 5-10 minutes if your oven runs a bit cooler than mine. But just remember when it is done, let it sit and cool a good half hour or more before you start cutting into it.
Keep in mind, this is a "treat" bread—meaning it is not low calorie or fat. You can absolutely leave off the streusel topping and that would make it healthier. However, it is a much lower in calories/fat than most pastries and is made with better heart healthy options. It is also a great source of vitamin A and iron.
And as always, if you aren't gluten-free simply replace with your regular flour and leave out the xanthan gum (a powder that adds elasticity to gluten-free flour baking).
I hope you enjoy it as much as I do! xoxo
Time: 30 minutes prep, 1 hour bake
2 1/4 c. gluten-free all purpose flour blend (I like Cup4Cup here)
1/4 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. xanthan gum
1/2 tsp. kosher salt
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1 chai tea bag
1/2 c. reduced sugar vanilla almond milk, warmed
1 c. pumpkin puree (not pumpkin pie puree)
1/2 c. melted coconut oil
1/2 c. pure maple syrup
1 tsp. vanilla extract
1/4 c. brown sugar
1/2 c. gluten-free old fashion oats
1 tsp. cinnamon
3 tbsp. diced cold earth balance butter
Preheat oven to 350 degrees. Line a bread pan with parchment paper.
Seep the chai tea bag in the warmed vanilla almond milk for at least 5 minutes. Squeeze out the tea bag and discard.
In a small cup or bowl, mix the dry ingredients and set aside.
In a stand-up mixer, mix together the wet ingredients, including the seeped vanilla chai tea milk, just to combine. Slowly add the dry ingredients, just until combined. Do not over mix here!
Place in your bread pan and set aside to make the topping.
In the empty dry ingredient bowl, add all ingredients for the streusel topping. Using your clean hands, massage the cold butter into the other ingredients until it all starts clumping together. Crumble the topping onto the top of the unbaked bread mixture and place in center of the oven to bake.
Bake for an hour, but start checking at 50 minutes. When a toothpick comes out clean it is ready to come out. Keep in mind that oven temperatures vary and you may need 10 minutes either way for your bread to come out right. Completely cool before eating.
Makes 8 slices.
Nutritional Estimations for 1 slice: Calories 458. Total Fat 23 g. Cholesterol 0 mg. Sodium 353 mg. Potassium 53 mg. Total Carbs 63 g. Fiber 7 g. Sugars 27 g. Protein 5 g. Vitamin A 18%. Vitamin C 2%. Calcium 8%. Iron 14%.