from Jaimee, CSA Member

1 cup pureed pumpkin
1 cup uncooked oatmeal
2 cup strongly steeped chai tea
3 cups white or whole wheat flour (or buckwheat for gluten free – I use whole wheat and it still comes out light)
2 tsp baking soda
2-3 tsp cinnamon (I usually use more rather than less)
1 tsp dried ginger
1.5 cups sugar (for a vegan recipe, use demerara)
2 tbsp vinegar
1 cup raisins
1 tsp almond extract
2 tsp vanilla extract

Prepare the chai ahead of time by steeping the two or three teabags in 2.5 cups hot water (a 4 cup measuring cup is useful for this), as some will stay in the teabags and some will steam off. I use Stash’s Double Spice Chai Black Tea, but there are a lot of varieties, including decaf. Steep until cool. When cool and thoroughly steeped, add the raisins to the chai and let soak.

Preheat oven to 350 degrees and lightly spray a 16×9.5 inch baking pan.

Combine the dry ingredients, oatmeal through sugar, in a large mixing bowl. Mix well. Add the pumpkin and extracts to the mix and stir. By this point, the raisins in the chai should be a bit plumped, so add these to the mixture as well, and stir. Add the vinegar last and stir well, then immediately pour the mixture into the pan.

Bake for 30 minutes, and check to see if it’s done after that. It usually takes about 50 minutes for it to fully cook for me, but it depends on the pan. When a toothpick comes out clean in the center, it’s done.