Preheat oven to 350 degrees F. Generously grease 9 inch by 5 inch loaf pan. I like to use a basting brush to make sure the oil coats all the parts of the pan.
In a large bowl, mix together the brown sugar (3/4 cup), white sugar (3/4 cup) and the canola oil (1/2 cup) using an electric mixer on high speed for about 30 seconds (until sugars are fully coated in the oil).
Add the 2 eggs. Mix together for about one minute on high speed until it starts to get fluffy.
Add the 1 cup canned pumpkin and Chai Tea Latte Concentrate (1/2 cup). Mix until well combined on high speed (about 30 seconds).
Add the baking soda (1 teaspoon), baking powder (1/2 teaspoon), cinnamon (1 teaspoon), pumpkin pie spice (1 teaspoon), and kosher salt (1 teaspoon). Mix again until fully combined (30 seconds to a minute).
Add the flour (1 2/3 cups). Using a wooden spoon, mix until only just combined, scraping down sides of bowl as necessary.
Add the batter to the prepared loaf pan, using a rubber spatula to get all of the batter out and to smooth out the top.
Bake at 350 degrees F for 65-70 minutes, or until toothpick inserted in the center comes out clean.
Allow to cool for at least 10 minutes in pan, then remove to a wire rack to finish cooling almost completely before slicing into 8 pieces.
Double it: This recipe can easily be doubled to make two loaves. If you do this, use one full can of pumpkin- even if it's not quite two cups, it will still be fine.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.