Desserts
Ingredients
¾ cup all-purpose flour
¾ cups Maine Grains Rye Flour
1 tsp Masala Chai Spice Dust
1 tsp baking soda
3/4 tsp fine sea salt
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1/2 cup + 2 tbsp canned pumpkin
1/4 cup Dona Masala Chai Concentrate
1/2 cup sour cream
1 1/2 tsp vanilla extract
Directions
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Heat the oven to 350 degrees. Grease and flour a nonstick 9-inch loaf pan. (Or, if the pan is not nonstick, line with parchment paper and butter the paper.)
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In a bowl, combine the flour, Spice Dust, baking soda and salt.
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In the bowl of an electric mixer, beat sugars and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream, Masala Chai and vanilla extract; mix well. Gradually beat in flour mixture.
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Spoon the batter into pan, making sure batter touches the edges of pan.
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Bake for about 50-60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Unmold and cool completely.
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