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Masala Chai & Buckwheat Pumpkin Bread
recipe
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Chicago
Masala Chai & Buckwheat Pumpkin Bread
Martin Sorge
Martin Sorge
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$1.00
This recipe mashes up two renowned pumpkin bread recipes (one from Deb Perlman of Smitten Kitchen, and the other from Alanna Taylor-Tobin of The Bojon Gourmet) with an enchanting spice blend and gluten-free ingredients. It uses the entire can of pumpkin, featuring flavor-forward buckwheat flour, oat flour for moisture, and Amma's Chai Masala by Tasting India for a unique twist. It results in a crowd-pleasing loaf with distinct pumpkin spice tones.
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You Need

1 large loaf
1:30
  • 240 g (2 cups) buckwheat flour
  • 55 g (1/2 cup) oat flour
  • 60 g (1/2 cup) sweet (glutinous) rice flour
  • 25 g (3 Tablespoons) tapioca flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 teaspoons Amma's Chai Masala from Tasting India
  • 1/2 teaspoon ground turmeric (optional, for color)
  • 1 can (15 oz) pumpkin puree (Libby's is the best.)
  • 80 g melted butter
  • 45 g olive oil
  • 2 teaspoons vanilla extract
  • 300 g (1 1/2 cups) sugar
  • 3 large eggs
  • 1 Tablespoon coarse turbinado sugar + 1/4 teaspoon masala chai spice blend

    • How To

    1. Heat the oven to 350F/180C with a rack in the lower-middle position. Butter a large 9 x 4 x 4 Pullman-style loaf pan and line it with a parchment sling.
    2. In a medium mixing bowl, sift together all of the dry ingredients (except sugar) and whisk for about 1 minute to combine.
    3. In a large mixing bowl, whisk together the wet ingredients and sugar for about 30 seconds.
    4. Add the dry ingredients to the wet ingredients and whisk for about 30 seconds to combine thoroughly. Since there is no gluten, you don't have to worry about over-mixing.
    5. Scrape the batter into the prepared pan and tap on the counter to level it out.
    6. In a small bowl, stir the turbinado sugar and 1/4 teaspoon chai masala. Sprinkle this mixture on top of the batter.
    7. Bake at 350F/180C for 65-75 minutes, until well risen, firm to the touch, and a knife comes out with just some wet crumbs attached.
    8. Let cool in the pan for 20 minutes, then remove from the pan to cool completely.