INGREDIENTS:
- 1/2 cup butter (or alternative)
- 6 teaspoons Live and Let Chai tea
- 1 cup white sugar
- 2 large eggs (or equivalent in plant-based alternative)
- 1 3/4 all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 3/4 cup pumpkin puree
- 3/4 cup chocolate chips (optional)
- 3/4 cup chopped nuts (optional)
- 2 tablespoons tea-infused butter (or alternative)
- 1/4 cup confectioners’ sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
INSTRUCTIONS:
- Preheat oven to 350 degrees F. Line a 9×5 inch loaf pan with parchment paper, leaving some sticking up on the sides to use as a sling.
- Scoop the chai tea into a paper teabag. Melt 1/2 cup plus 2 tbsp butter in a small saucepan on the stove over medium-high heat. Place the teabag in the butter, turn down heat, and let simmer for 5-7 minutes. Remove from heat and discard teabag. Scoop out 2 tbsp of the butter and set aside.
- Pour the remaining 1/2 cup of butter into a large mixing bowl. Add sugar and mix until smooth. Add eggs and combine.
- Add flour alternately with pumpkin, stirring after each addition. Add baking soda, ginger, cloves, and 3/4 tsp nutmeg in with the last flour addition.
- Stir in desired add-ins.
- Pour batter into prepared loaf pan and bake for 65 to 70 minutes, or until a toothpick inserted into the centre comes out clean. Use the parchment sling to lift the loaf out while still warm.
- To make the glaze: add confectioners’ sugar, nutmeg, and cinnamon to the 2 tbsp tea-infused butter set aside earlier. Microwave until the butter is liquified and stir until consistent. Drizzle over the still-warm loaf. Let the glaze settle before serving.