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Recipe: Pumpkin Chai Tea Loaf
(makes 2 8x4" loaves)
280g (2 c.) plain flour
200g (1 1/2c.) wholewheat or spelt flour
300g (2c.) brown sugar
2 tsp bicarbonate of soda (baking soda)
1 tsp baking powder
1 tsp flaky salt
1 tsp cinnamon
1 tsp ground cardamom
½ tsp ginger
425g (2c.) pumpkin puree
240ml (1c.) sunflower or any neutral oil
180ml (3/4c.) brewed chai tea
Preheat oven to 180C. 

In a large bowl, whisk together flours, sugar, baking powder, bicarb, salt and spices. In a separate bowl, whisk together the pumpkin, oil, and tea, then add the wet ingredients to the dry and fold in til combined.

Divide into two 8x4" loaf pans, and bake for around an hour, until a skewer comes out clean. Allow to rest in the pan before turning out to cool on a wire rack. Eat warm with butter or vegan margarine, and a cup of tea.

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