There are a lot of classic pumpkin bread recipes which call for water. I’m always a bit suspicious of water in recipes – it has its place, but it can be a missed opportunity for another layer of flavour.

In this cake chai takes the place of water, adding a subtle and welcome earthy richness.

Ingredients:

• 1 3/4 cups AP flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1 tsp salt
• 1 cup brown sugar (or just under 1 cup white sugar plus 1 tsp molasses)
• 1/3 cup unsalted butter, room temperature
• 1 cup pumpkin (canned plain pumpkin or homemade pumpkin puree)
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 1/3 cup strong chai, cooled
• 1 cup chopped walnuts

Directions:

1. Preheat oven to 350 degrees f
2. Line a loaf pan with parchment, grease or butter the loaf pan, or both
3. In a medium bowl, stir together flour (1 3/4 cups), baking powder (1 tsp), baking soda (1 tsp), cinnamon (1 tsp), cloves (1/2 tsp), nutmeg (1/2 tsp) and salt (1 tsp)
4. In the bowl of a stand mixer, place sugar (1 cup), molasses (1 tsp, if using), butter (1/3 cup), pumpkin (1 cup), eggs (2), and vanilla extract (1 tsp) and mix until smooth
5. Add the dry ingredients and tea (1/3 cup) and mix to combine, do not overmix
6. Stir in walnuts (1 cup)
7. Bake for 60-70 minutes, until a toothpick inserted in the centre comes out clean
8. Let cool for at least 10 minutes before removing from pan

Notes:

• This is a special note to the keener in the front row who used fresh-grated nutmeg rather than ground nutmeg from the store. Well done! I do suggest using a bit less 1/2 tsp of fresh-grated nutmeg or else the flavour will be quite strong.
• Not a fan of chai? No problem, this works with any kind of tea you like.