"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Chai Quickbread Recipe

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This recipe for Pumpkin Chai Quickbread, by , is from The Engelhaupt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Evon Engelhaupt


1 cup flour
⅓ cup whole wheat pastry flour
⅔ cup cup sugar
tsp baking powder
tsp baking soda
tsp salt
tsp cinnamon
tsp ground ginger
tsp ground cloves
⅛ tsp ground cardamom
⅛ tsp allspice
2 eggs
1 egg white
cup 2% milk
⅓ cup canola oil
1 cup canned pumpkin
1 tbsp pumpkin seeds

Preheat oven to 350

Prepare loaf pan

Combine all dry ingredients (through allspice) in a large bowl.

Whisk eggs, egg white, milk, oil and pumpkin in a medium bowl until thoroughly blended. Add wet ingredients to the dry ingredients, stirring until just blended. Spread batter into the prepared pan. Sprinkle pumpkin seeds on top.

Bake until lightly browned and a toothpick inserted in the center comes out clean (60-65 minutes). Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes or more.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 minutes




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