Chai-Spiced Pumpkin Bread with Cashew Streusel

Chai-Spiced Pumpkin Bread with Cashew Streusel

8 servings


  • 1¾ cups all-purpose flour

  • Contents of 2 chai tea bags

  • 1 teaspoon ground ginger

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon fine sea salt

  • ½ teaspoon ground cardamom

  • ½ teaspoon ground cinnamon

  • ½ teaspoon black pepper

  • ¼ teaspoon ground cloves

  • 1¼ cups canned unsweetened pumpkin puree

  • ¾ cup preferred vegetable oil

  • ½ cup sugar

  • ½ cup packed brown sugar

  • 2 large eggs


For streusel:

  • ½ cup sugar

  • ½ cup all-purpose flour

  • ½ teaspoon ground cinnamon

  • 4 tablespoons (½ stick) unsalted butter, softened

  • ½ cup chopped cardamom cashews


For Glaze:

  • 1 cup powdered sugar, sifted

  • 1 teaspoon milk, or as needed

  • 1 teaspoon vanilla extract


  1. Preheat oven to 350℉. Spray a 9x5” loaf pan with cooking spray.

  2. In a large bowl whisk to combine flour, tea, ginger, baking powder, baking soda, salt, cardamom, cinnamon, pepper, and cloves.

  3. In a medium bowl whisk to combine pumpkin, oil, sugar, brown sugar, and eggs. Fold pumpkin mixture into dry ingredients just until combined.

  4. Scrape batter into prepared pan.

  5. In a small bowl whisk to combine sugar, flour, and cinnamon. Add butter and work butter into flour with your fingers until mixture is crumbly. Stir in cashews and sprinkle streusel over pumpkin bread.

  6. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in pan for 20 minutes, then turn out onto a rack to cool completely.

  7. In a small bowl whisk together powdered sugar, milk, and vanilla to reach a pourable but still thick consistency. Drizzle glaze over pumpkin bread.

Noa Tidharcashews