We’re here to help you add some serious plant-based spice into your life with this warming and autumn-infused chai spice pumpkin loaf with cream cheese frosting that will leave you saying oh-my-gourd!
Serves: 4-6
Prep time: 30 minutes
Total time: 1 hour and 30 minutes
- Plant-based
Ingredients
- 1 1/2 cup pumpkin purée
- 1 tsp vanilla extract
- 1/2 cup Earth’s Own Butter
- 1 1/2 cups brown sugar
- 1 chia egg (1 tbsp chia and 2 1/2 tbsps water)
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 2 tsp chai spice*
- Pinch of salt
- 1/3 cup crushed pecans or fav nut of choice
Chai Spice
- 1 Tbsp cinnamon
- 1 tsp powdered ginger
- 1 tsp ground cloves
- 1/2 tsp cardamom powder
- 1/4 tsp nutmeg
- 1/4 tsp fine black pepper
Chai Cream Cheese Frosting
- 1 container Earth’s Own Cream Cheese
- 2 tbsps coconut condensed milk
- 1/4 cup powdered sugar
- 1 tsp chai spice
- 1/2 tsp vanilla extract
Directions
- Preheat your oven to 350°F.
- Mix all the chai spice ingredients together and set aside (or use a premade blend!).
- Next up mix your dry ingredients: flour, baking powder, baking soda, chai spice and salt.
- Mix together your chia egg so it has time to congeal.
- In a separate bowl, combine your butter and brown sugar together thoroughly, then add your chia egg, vanilla, pumpkin and mix well.
- Slowly add in your dry ingredients to your wet until fully combined.
- Line a loaf pan with parchment paper.
* Pro tip: Crunch up your paper and run under water to soften it. Squeeze your paper out well and line your tin pan.
- Pour the loaf mixture into your pan and then place in the oven for 50 mins (ovens vary so make sure you keep an eye on it!).
- While the loaf is baking, it’s time to make your frosting! Add all of the icing ingredients together, mix well and place in the fridge.
- Once your loaf has cooled down, generously smear the icing on top and sprinkle it with pecans or your fav nuts!
