Maple Glazed Chai Pumpkin Bread

• Pumpkin purée1 cup (240 g)
• Brown sugar¾ cup (150 g)
• Brown Butter½ cup (113 g)
• Eggs2 (100 g)
• Vanilla extract2 teaspoons (8 g)
• Trader Joe’s spiced chai black tea concentrate½ cup (120 g)
• Flour2 cups (250 g)
• Baking powder2 teaspoons (8 g)
• Baking soda½ teaspoon (3 g)
• Salt½ teaspoon (3 g)
• Pumpkin spice2 teaspoons (6 g)

• Brown Sugar½ cup (100 g)
• Ground Cinnamon1 tablespoon (8 g)
• Salt¼ teaspoon (1.5 g)

• Powdered sugar1 cup (120 g)
• Maple syrup3 tablespoons (60 g)
• Milk1–2 teaspoons, as needed for consistency

In a small saucepan, melt the butter over medium-low heat. Let the butter continue to lightly simmer until it’s a deep golden brown. Let this cool to room temperature before using it for the batter.

Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper.

In a large bowl, whisk together pumpkin purée, sugar, melted butter, eggs, vanilla, and chai concentrate until smooth and fluffy, about 2–3 minutes. Add flour, baking powder, baking soda, salt, and pumpkin spice. Fold gently until just combined, do not overmix.

For the cinnamon crunch topping, mix together the brown sugar, cinnamon, and salt and sprinkle evenly on top of the bead batter.

Pour batter into the loaf pan and smooth the top. Bake for 50–55 minutes, until the loaf is tall, golden, and a toothpick comes out clean. Let the loaf cool to room temperature.

For the maple glaze: whisk powdered sugar and maple syrup together, adding milk, a teaspoon at a time, until smooth and pourable. Drizzle glaze over cooled bread and let this set for at least 30 minutes before slicing.