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Cozy Iced Pumpkin Chai Latte Loaf Cake

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A tender, moist pumpkin loaf infused with chai spices and topped with a glossy chai icing. This easy recipe captures the cozy flavors of fall in a simple, crowd-pleasing cake.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • ½ cup whole milk, warmed
  • 2 chai tea bags
  • 1 cup powdered sugar, sifted
  • 2 tablespoons whole milk, warmed
  • 1 chai tea bag
  • ¼ teaspoon vanilla extract
  • Pinch of cinnamon for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. In a small saucepan, warm ½ cup whole milk over medium heat until steaming. Remove from heat, add 2 chai tea bags, and steep for 5 minutes. Press tea bags to extract flavor, then discard. Set milk aside to cool slightly.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
  4. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  5. Beat in eggs one at a time, then stir in vanilla extract.
  6. Add pumpkin puree and stir until combined (batter may look curdled).
  7. Add half the flour mixture to the wet ingredients and stir until just combined. Pour in chai-infused milk and mix gently. Add remaining flour mixture and fold until no streaks remain. Do not overmix.
  8. Pour batter into prepared pan and spread evenly. Tap pan on counter to release air bubbles.
  9. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  10. Cool in pan for 10 minutes, then lift out using parchment and transfer to a cooling rack. Cool completely.
  11. For icing: Warm 2 tablespoons milk in microwave for 15 seconds. Steep 1 chai tea bag in warm milk for 5 minutes, then remove. Whisk together sifted powdered sugar, chai milk, and vanilla extract until smooth. Adjust consistency with more milk or sugar if needed.
  12. Pour icing over cooled loaf and spread gently. Sprinkle with cinnamon. Let icing set for 15 minutes before slicing.

Notes

For best flavor, steep chai tea bags in warm milk for exactly 5 minutes. Room temperature ingredients ensure a tender crumb. Let loaf cool completely before icing to prevent melting. Flavors deepen after a day. Store in airtight container at room temperature for up to 3 days, or freeze un-iced for up to 3 months.

Nutrition

Keywords: pumpkin chai latte loaf cake, fall dessert, pumpkin loaf, chai cake, easy pumpkin recipe, iced loaf cake

Find it online: https://noshbelle.com/cozy-iced-pumpkin-chai-latte-loaf-cake-best-easy-recipe/