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Perfect Iced Pumpkin Chai Latte Loaf Cake

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This incredibly moist pumpkin loaf cake is infused with warm chai spices and topped with a glossy espresso icing. It’s a cozy, coffee-shop-inspired fall dessert that’s simple enough for a weekday bake but special enough for holiday gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground star anise (optional)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 3 large eggs, room temperature
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ⅓ cup (80ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) powdered sugar, sifted
  • 2 tablespoons whole milk (or heavy cream)
  • 1 teaspoon instant espresso powder
  • ½ teaspoon vanilla extract
  • Pinch of cinnamon for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with a strip of parchment paper that hangs over the two long sides to create handles.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, cloves, black pepper, and star anise (if using) for about 20 seconds.
  3. In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat with an electric mixer on medium speed for about 2 minutes until it looks like wet sand. Add the eggs one at a time, beating well after each addition.
  4. Mix in the pumpkin puree, buttermilk, and vanilla extract on low speed until just combined. Do not overmix.
  5. Add the dry ingredients to the wet ingredients in two additions, mixing on low speed after each. Use a rubber spatula to give it a few final folds from the bottom of the bowl.
  6. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly after about 40 minutes, tent it loosely with aluminum foil.
  7. Let the cake cool in the pan on a wire rack for 15 minutes. Then, use the parchment handles to lift it out and transfer it directly to the rack to cool completely.
  8. In a small bowl, whisk together the powdered sugar, milk, instant espresso powder, and vanilla extract until smooth. The icing should be thick enough to drizzle but thin enough to flow slowly off a spoon.
  9. Drizzle the icing over the cooled loaf, letting it drip down the sides. Sprinkle a pinch of cinnamon on top if desired. Let the icing set for about 10 minutes before slicing.

Notes

Room temperature ingredients are important for proper emulsification. Do not overmix the batter to avoid a tough loaf. Let the cake cool completely before icing to prevent the glaze from melting. The flavors improve on the second day. For a gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, use plant-based milk with lemon juice for buttermilk and oat milk for the icing.

Nutrition

Keywords: pumpkin chai latte loaf cake, fall pumpkin bread, chai spiced cake, espresso icing, easy fall dessert, pumpkin loaf recipe

Find it online: https://emmastirs.com/perfect-iced-pumpkin-chai-latte-loaf-cake-easy-fall-recipe/