Bring this pumpkin chai pound cake to your next fall get together. This also makes a great treat to enjoy with a nice cup of tea in the morning!
Remember when we made homemade pumpkin puree? Let’s pretend we are stuck inside by choice and use that puree for this Pumpkin Chai Pound Cake! This chai infused pumpkin pound cake is based off of the Starbucks Copycat Pumpkin Pound Cake created by The Baking ChocolaTess.
The original recipe is delicious, and you should definitely try it out! I decided to add chai-infused milk and some extra spices to this pound cake. That was one of my favorite combos in high school. When my friends and I would visit Starbucks, I would get a slice of pumpkin bread and a chai tea latte. It was such a delicious combo!
When baking this pumpkin pound cake, your baking time may differ from mine. It usually takes about an hour and ten minutes for me. That being said, I would check the pound cake after the first hour every ten minutes to make sure you don’t over bake it. A knife should come out clean when inserted into the middle of the pound cake. If it is getting browned too quickly, tent a piece of foil over the top of the loaf pan.
Pumpkin Chai Pound Cake
Pumpkin meets chai in this delicious fall-flavored treat.
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- Pinch of salt
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs, room temperature
- 1 cup pumpkin puree, unsweetened
- 1/3 cup almond milk (or other preferred milk)
- 1 bag chai tea OR cinnamon spice tea
Warm the milk over medium-low heat in a small saucepan until just simmering, stirring occasionally to avoid burning the milk. Remove from heat and add the tea bag into the warm milk. Let steep for 10 minutes. Remove tea bag and place in the refrigerator to cool until needed.
Prepare a loaf pan by lining with parchment paper and spraying with nonstick spray. Preheat oven to 350 degrees F. Combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cardamom, and pinch of salt in a small bowl. Stir to combine and set aside.
Combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cardamom, and pinch of salt in a small bowl. Stir to combine and set aside. Cream the softened butter and the sugar in a stand mixer until light and fluffy. Add the eggs and beat until combined. Add the pumpkin puree and mix again, just until combined. Pour half of the flour mixture into the batter and beat until combined. Then, add 1/2 of the cooled milk to the batter and beat to combine. Repeat with remaining flour mixture, and then with remaining cooled milk.
Pour the batter into the prepared pan and bake for 60-70 minutes, or until the pound cake is poked with a knife in the center and the knife comes out clean. Let cool completely before slicing.