Richly-spiced and aromatic, this dense, moist Chai-Spiced Brown Butter Pumpkin Walnut Loaf Cake is an easy baking project…and it would be lovely for Thanksgiving morning!
If you’re looking for inspiration for your Thanksgiving morning, look no further. I have a festive treat that’s not too over-the-top festive…it contains pumpkin, but it will in no way steal the thunder of the pumpkin pie that you serve for dessert later!
You might be tempted to call this one bread, but let me assure you, it has more of a cake-like texture. It’s moist and dense, and so aromatic. Pair it with coffee or tea for the perfect start to a festive day, or as an afternoon treat.
I used a complex blend of chai spices (including cardamom and black pepper!) because they balance out the rich, caramel flavor notes from the browned butter. All in all, it’s a winning combination that gets even tastier the day after it’s been baked once the flavors have had the chance to marry.
What are you serving up for breakfast or brunch on Thanksgiving morning?
- ½ cup (113 g) unsalted butter, browned
- ½ cup (120 ml) avocado oil
- 1½ cups (300 g) sugar
- 2 large eggs
- 1 tablespoon blackstrap molasses
- 1 teaspoon pure vanilla extract
- 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
- 1½ cups (191 g) all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- ½ teaspoon ground cardamom
- ¼ teaspoon ground black pepper
- 1 cup (112 g) walnuts, coarsely chopped
- Preheat the oven to 350F; line a 9 by 5-inch loaf pan with 2 pieces of parchment paper so it hangs over all 4 sides.
- While it’s still hot, carefully beat together the browned butter with the avocado oil and sugar until well combined. Beat in the eggs, and then the molasses, vanilla, and pumpkin.
- Sift in the flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves, allspice, cardamom, and black pepper, and stir just to combine, being careful not to over-mix. Fold in the walnuts.
- Pour the batter into the prepared pan and bake until a wooden pick inserted in the center comes out clean, about 65 to 70 minutes.
- Cool completely before slicing.
More Thanksgiving breakfast or brunch inspiration:
Sweet Apple Hand Pies with Cheddar Shortcrust
Vanilla Bean Caramelized Pear Scones with Dark Chocolate Chunks
Orange and Nutmeg-Scented Brown Sugar Bread Pudding with Melted Brie and Sugared Cranberries
Even more inspiration:
Pecan Pie Overnight Oats from Damn Delicious
Sheet Pan Eggs and Sweet Potato Hash Brown Nests from My Modern Cookery
Caramel Cheesecake Stuffed Apple Bread from The Cookie Rookie
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Elizabeth says
October 27, 2018 at 1:07 pmI just made this and it is delicious! Your blend of spices was perfect and sets this loaf apart from traditional pumpkin bread. I know I will be making this several times over the holidays. Thanks for posting!