Pumpkin meets chai in this delicious fall-flavored treat.
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.