This Chai Spiced Pumpkin Bread blends warm fall spices with the rich creaminess of pumpkin puree for a moist, flavorful loaf.
Packed with fiber and healthy fats, it delivers a satisfying snack or breakfast option.
Easy to prepare and perfect for meal prep, it’s a wholesome, cozy treat that combines comfort with nutrition for everyday baking.
Chai Spiced Pumpkin Bread
Equipment
- 1 — 9" × 5" loaf pan
- 1 electric mixer
- 1 large mixing bowl
- 1 wooden spoon
- 1 rubber spatula
- 1 cooling rack
Ingredients
- ½ cup canola oil plus extra for greasing
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup chai tea latte concentrate
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon kosher salt
- 1⅔ cups all-purpose flour
Instructions
- Preheat and Prepare Pan: Begin by preheating your oven to 350°F (175°C). While the oven warms, prepare a 9" × 5" loaf pan. Lightly grease the pan with canola oil to prevent sticking. For the best coverage, use a basting brush or paper towel to spread the oil evenly, ensuring every corner and edge is coated. This step guarantees your bread will release smoothly once baked.
- Mix Sugars and Oil: In a large mixing bowl, combine ¾ cup granulated sugar, ¾ cup brown sugar, and ½ cup canola oil. Using an electric mixer on high speed, blend these ingredients for about 30 seconds until the mixture becomes smooth and glossy. This process helps the sugars integrate with the oil, forming a rich base that will enhance the bread’s texture.
- Incorporate Eggs: Crack two large eggs into the sugar-oil mixture. Continue mixing on high speed for approximately one minute until the mixture becomes light and fluffy. This step is crucial for creating a tender crumb structure in the loaf. Scrape down the sides of the bowl with a spatula to ensure all ingredients are evenly mixed.
- Add Pumpkin Puree and Chai Latte Concentrate: Add one cup of canned pumpkin puree and ½ cup of chai tea latte concentrate to the mixture. Use your electric mixer on medium speed to blend until smooth, about 30 seconds. This combination infuses the batter with deep autumn flavor, moistness, and the distinct warm spice notes from the chai concentrate.
- Combine Dry Spices and Leavening Agents: In a separate small bowl, mix together 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, and 1 teaspoon kosher salt. Stir thoroughly so the spices and leavening agents are evenly distributed, ensuring a uniform flavor and consistent rise throughout the loaf.
- Integrate Dry Ingredients with Wet Mixture: Gradually add the spice and leavening blend to the wet pumpkin mixture. Mix on low speed for about 30 seconds, just until incorporated. Avoid overmixing to ensure the bread remains tender rather than dense.
- Add Flour and Fold Gently: Measure 1⅔ cups of all-purpose flour and add it to the batter. Using a wooden spoon or rubber spatula, gently fold the flour into the mixture until just combined. Scrape the sides and bottom of the bowl carefully to ensure there are no pockets of unmixed flour. Folding gently preserves the batter’s lightness.
- Transfer Batter to Pan: Pour the prepared batter into the greased loaf pan. Use a rubber spatula to scrape every last bit of batter into the pan. Smooth the top with the spatula so the surface is even, which promotes uniform baking.
- Bake Until Golden and Set: Place the loaf pan in the preheated oven. Bake at 350°F (175°C) for 65–70 minutes. Begin checking at the 65-minute mark by inserting a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs clinging, the bread is done. Avoid overbaking to preserve moisture.
- Cool Before Slicing: Once baked, remove the loaf pan from the oven and let it cool on a wire rack for at least 10 minutes. Carefully run a knife along the edges to loosen the bread. Turn the loaf out of the pan and allow it to cool almost completely before slicing. This resting time ensures optimal texture and flavor.
- Serving and Enjoying: Slice the loaf into 8 even pieces. Serve warm for a soft, aromatic experience, or cool completely and store for later enjoyment. This bread pairs beautifully with tea or coffee and is perfect for breakfast, snack, or dessert.
Notes
- Use high-quality canned pumpkin puree for the best texture and flavor. Avoid pumpkin pie filling, as it contains added spices and sugars that alter the recipe.
- For richer flavor, let the batter rest for 5–10 minutes before baking.
- Greasing the pan thoroughly is key to preventing sticking — especially for moist loaves like this.
- If chai tea latte concentrate isn’t available, a homemade blend of brewed chai tea with milk or cream works well as a substitute.
- Adjust sweetness by reducing sugar slightly if you prefer a less sweet loaf.
Chef’s Secrets: Maximizing Flavor and Texture
To achieve the moist, flavorful loaf that makes this recipe special, attention to detail is essential.
Start with fresh spices; ground cinnamon and pumpkin pie spice lose potency over time.
Mixing sugar and oil thoroughly ensures an even texture and caramel-like depth of flavor.
Incorporating the chai concentrate gradually allows its warm notes to blend fully with the pumpkin, avoiding pockets of uneven spice.
Finally, resist overmixing after adding flour—gentle folding maintains a light, tender crumb.
For extra richness, toast a handful of walnuts or pecans and fold them in before baking.
Serving Suggestions: Creative Ways to Enjoy
This Chai Spiced Pumpkin Bread is versatile enough for any time of day.
Serve thick slices warm with a pat of butter for a comforting breakfast treat, or alongside a cup of chai tea for a perfectly cozy afternoon snack.
It also makes a delightful dessert when topped with a dollop of Greek yogurt or a light cream cheese spread.
For gatherings, cut into small squares and serve as part of a seasonal platter with nuts, dried fruits, and spiced tea.
Storage Tips: Keeping Fresh Longer
To preserve freshness, store the bread in an airtight container at room temperature for up to three days.
For longer storage, wrap it tightly in plastic wrap or foil and refrigerate for up to one week.
The loaf can also be frozen for up to three months—slice before freezing for easy thawing.
When ready to enjoy, warm slices in a toaster oven or microwave for 15–20 seconds to bring back the fresh-baked aroma and texture.
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned?
Yes, but fresh pumpkin needs to be roasted and pureed first. Use about 2 cups of roasted pumpkin to replace one cup of canned puree. Fresh pumpkin puree may add extra moisture, so adjust baking time accordingly.
2. What can I substitute for chai tea latte concentrate?
You can make a simple substitute by brewing strong chai tea and mixing it with milk or cream (dairy or plant-based). Use a 1:1 ratio of tea to milk until you reach a similar flavor and volume.
3. Can I make this bread gluten-free?
Absolutely. Replace all-purpose flour with a gluten-free flour blend that contains xanthan gum. Ensure all other ingredients are gluten-free to maintain texture and flavor.
4. How can I make this recipe vegan?
Replace the eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) and use a plant-based milk chai concentrate. Use oil as directed, which keeps the bread moist without animal products.
5. Can I add mix-ins to the bread?
Yes! This recipe is a great base for creative additions. Try chocolate chips, chopped nuts, dried cranberries, or shredded coconut. Add about ½ to 1 cup of mix-ins and fold gently into the batter before baking.
