What a fun name for a “you won’t believe it’s vegan” holiday bread.

Chai-flavored drinks and desserts have become quite popular.

Enjoy this new quick bread this fall season and Thanksgiving. This dirty chai bread, with finely-ground black tea and espresso powder along with warm spices, is the perfect addition to a breakfast, dessert after a meal, or a late-night snack.

This quick, moist, spiced vegan loaf is full of warm flavors and perfect for this time of the year. Easy, light and flavorful, this vegan holiday bread is perfect for a gift basket for Thanksgiving Day, or served at a holiday brunch.

Holiday vegan dirty chai pumpkin bread

2 ¼ cups of all-purpose flour

1 ½ teaspoons of baking powder

½ teaspoon of baking soda

½ of a teaspoon of kosher salt

1 ½ cups of pumpkin puree

1 ¼ cups of granulated sugar

1 — 4 ounce stick of vegan butter, melted

¼ of a cup of vegan plain yogurt

1/3 of a cup of Just Egg

1 teaspoon of pure vanilla extract

1 ½ teaspoons of cinnamon

½ teaspoon of ground ginger

¼ of a teaspoon of allspice

¼ of a teaspoon of ground cardamom

1 ½ teaspoons of instant finely-ground black tea

½ teaspoon of instant espresso

Glaze

1 cup of confectioner’s sugar

2-3 tablespoons of almond milk

½ teaspoon of instant espresso powder

A pinch of kosher salt

Preheat oven to 350 degrees Fahrenheit. Prepare, spray a 9 by 5 loaf tin or pan. Mix flour, baking powder, baking soda and salt together in a large bowl. Set aside.

To your stand-up mixing bowl, add in your melted vegan butter, spices, ground tea and instant espresso. Mix. To this bowl, next place in your remaining wet ingredients including the pumpkin puree and mix to combine. Add in your flour mixture to this bowl. Combine.

Pour the bread batter into your prepared loaf pan. Bake for 45-55 minutes, depending on your oven. The tester should come out clean in the center of the loaf. Allow the loaf to cool in a pan for about 5-10 minutes.

Make your glaze. Remove the loaf from the pan. When the bread is cool, drizzle the glaze over the bread. Cover and store. You can freeze this bread without the glaze. Then make and drizzle the glaze after the bread is thawed. Keeps in freezer about one month.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts (www.escoffier.edu). She is currently working as a Sous-Chef and pastry chef at Ateira’s on First. She can be reached at sarah.schweitzer18@gmail.com.