Pumpkin No-Yeast Bread with Masala Chai

Ingredients:

Pumpkin bread

• 1 and 3/4 cups premium flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 0.5 tsp of soda
• 0.5 tsp ground cardamom
• 0.5 tsp ground ginger
• 0.5 tsp coarse salt
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1 tbsp. sugar-free pumpkin puree
• 8 tbsp (110 g) unsalted butter, melted and cooled
• 0.5 cup light brown sugar
• 0.5 cup granulated sugar
• 2 large eggs at room temperature
• 1 tsp vanilla extract
• Cooking spray to spray the bread pan

Glaze

• 1 cup powdered sugar
• 2 tbsp strong brewed masala tea or masala chai concentrate
• 1 tbsp. heavy cream
• A pinch of ground cinnamon

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 9 x 5 inch loaf pan with cooking spray. Line the pan with parchment paper, allowing the edges to hang over the sides of the pan.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, cardamom, ginger, salt, cloves, and nutmeg until smooth.
3. In a large bowl, combine the pumpkin puree, butter, brown sugar, granulated sugar, eggs, and vanilla until smooth. Add the flour mixture and knead until smooth.
4. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached and the bread feels springy to the touch, 50 minutes to 1 hour. Let cool for 30 minutes, then turn out onto a wire rack and let cool completely.
5. Glaze:
   
   Meanwhile, in a small bowl, combine powdered sugar, tea, cream, and cinnamon. Drizzle over the cooled bread and let the glaze set.