THIRD STREET CHAI BREAD WITH GINGER GLAZE

Third Street Chai Bread:

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¼ c Earth Balance, soy free, room temperature

¼ c organic canola oil

1 cup organic dark brown sugar

1 ½ c 80:20 Bistro Flour Blend

1 t ground cinnamon

¼ t nutmeg

1 t organic ginger powder

½ t ground cardamom

½ t baking soda

1 t gluten-free baking powder

¼ t xanthan gum

½ t salt

1 farm fresh egg

1/2 cup organic pureed pumpkin

3 T Third St. Chai Spicey Ginger Concentrate

½ t vanilla extract

Directions:

Preheat oven to 325.

Grease 10x4” loaf pan with 1 t of butter.

In the bowl of an electric mixer, combine the butter, oil, & sugar.  Cream the mixture until smooth.

While creaming the butter, oil, sugar, sift the flour, spices, baking soda, baking powder, and salt, set aside.

Add the egg, Third St. Chai, & vanilla extract to the creamed mixture and mix until well incorporated. 

Add ¾ sifted flour mixture, until all is incorporated, and the batter is smooth.

Fold in drained, pumpkin puree & the rest of the flour mixture into the batter

Pour batter into loaf pan. 

Bake for 60 minutes, or until skewer inserted in the center comes out clean.

Small Muffins: 20-25 minutes

80:20 Bistro Blend All Purpose Flour is available for purchase at www.theglutenfreebistro.com

 Ginger Glaze:

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1 1/4 c organic confectioners' sugar

¼ c filtered water

1 T organic finely grated fresh ginger

½ t vanilla extract

1 t Madhava light agave nectar 

In a small sauce pan, place ginger and water and bring to a boil.  Reduce liquid down to 2 T, strain out grated ginger, and set aside to cool = ginger reduction

When cool, place confectioners’ sugar, 2 T of cooled ginger reduction, vanilla extract, Madhava agave nectar.  Mix well.