Introduction

This Chai Spice Maple Pumpkin Bread is a cozy, flavorful treat perfect for fall or any time you crave a warm, spiced snack. Moist pumpkin bread is enhanced with aromatic chai spices and topped with a sweet maple glaze for an irresistible finish.

The image shows a white rectangular loaf cake, sliced with about five pieces visible. The cake has a golden brown color with a moist texture, and a thin layer of white glaze drizzled unevenly over the top and drips down the sides. The slices are arranged in a slightly overlapping manner on a white marbled surface. In the background, there is a white gravy boat filled with a dark amber liquid, slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup butter, melted
1 cup pumpkin puree
1/3 cup Greek yogurt
2 large eggs
1/2 cup light brown sugar (or coconut sugar)
1/4 cup maple syrup
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup powdered sugar
2 tablespoons maple syrup (for glaze)
1-2 teaspoons milk (for glaze)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, allowing the paper to hang over the sides to make removal easier. Set aside.
Step 2: In a large bowl, whisk together the melted butter, pumpkin puree, Greek yogurt, eggs, brown sugar, maple syrup, and vanilla extract until smooth and well combined.
Step 3: In a separate bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, cardamom, ground ginger, allspice, and cloves. Stir the dry ingredients into the wet mixture gently, folding just until combined; do not overmix.
Step 4: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 5: Bake the bread for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely on a wire rack.
Step 6: While the bread cools, prepare the maple glaze. In a small bowl, whisk together powdered sugar, 2 tablespoons maple syrup, and 1 to 2 teaspoons milk until the glaze is smooth and has a drizzling consistency.
Step 7: Drizzle the glaze evenly over the cooled pumpkin bread. Let it stand for about 10 minutes to set before slicing and serving. Enjoy!

Tips & Variations

For extra texture, add 1/2 cup chopped nuts or chocolate chips to the batter before baking.
Substitute Greek yogurt with sour cream or buttermilk for a tangier flavor and moist crumb.
Adjust spices to taste; for a milder flavor, reduce the amount of cloves and allspice.
To make it vegan, replace eggs with flax eggs and use a dairy-free yogurt and butter substitute.

Storage

Store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to one week or freeze for up to 3 months. Reheat slices gently in the microwave or toaster oven before serving.

How to Serve

The image shows a stack of four slices of moist, golden-brown bread with a rich, slightly shiny glaze that drips down the sides. The bread layers appear dense with some darker spots indicating ingredients like fruit or nuts inside. The top of the stack is flat and crumbly, with the glaze adding a slight sheen to the surface. The background features a white marbled texture on which the bread rests, making the warm tones of the bread stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin or fresh pumpkin puree?

Both canned pumpkin and homemade fresh pumpkin puree work well in this recipe. Just ensure fresh pumpkin is cooked and pureed smoothly before using.

Can I make this bread gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results. Baking times may vary slightly.

Chai Spice Maple Pumpkin Bread Recipe

Print Recipe

★★★★★

4.8 from 102 reviews

This Chai Spice Maple Pumpkin Bread is a moist and flavorful loaf that combines seasonal pumpkin puree with warm chai spices and a touch of maple syrup. Finished with a sweet maple glaze, it’s a perfect treat for autumn or any time you crave a cozy, spiced bread.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 5 minutes
Yield: 1 loaf (about 8–10 slices) 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Pumpkin Bread

1/4 cup butter, melted
1 cup pumpkin puree
1/3 cup Greek yogurt
2 large eggs
1/2 cup light brown sugar (or coconut sugar)
1/4 cup maple syrup
1 teaspoon vanilla extract
1–1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves

For the Maple Glaze

1/2 cup powdered sugar
2 tablespoons maple syrup
1–2 teaspoons milk

Instructions

Prep the pan and oven: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, allowing the paper to hang over the sides for easy bread removal later. Set the pan aside while you prepare the batter.
Make the batter: In a large bowl, whisk together the melted butter, pumpkin puree, Greek yogurt, eggs, light brown sugar, maple syrup, and vanilla extract until the mixture is smooth and uniform. In a separate bowl, combine the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, cardamom, ground ginger, allspice, and cloves. Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined — be careful not to overmix to keep the bread tender. Pour the batter into the prepared loaf pan and smooth the top gently with a spatula.
Bake the bread: Place the loaf pan in the preheated oven and bake for 45 to 50 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs attached. Once baked, remove the pan from the oven and cool the bread completely on a wire cooling rack before glazing.
Make the maple glaze: In a small bowl, whisk together the powdered sugar, maple syrup, and just enough milk (starting with one teaspoon) to create a smooth glaze that is thin enough to drizzle. Adjust the milk amount as needed to achieve the right consistency.
Glaze and serve: Pour the maple glaze evenly over the cooled pumpkin bread. Let the glaze set for about 10 minutes before slicing the bread. Serve and enjoy the delicious flavors of chai spices and maple!

Notes

Make sure to not overmix the batter to avoid a dense loaf.
Parchment paper makes it easier to remove the bread from the pan without sticking.
Use fresh spices for the best chai flavor profile.
The bread keeps well wrapped at room temperature for 2-3 days or can be refrigerated for up to a week.
For a dairy-free option, substitute Greek yogurt with a plant-based yogurt and use a dairy-free milk for the glaze.

Keywords: pumpkin bread, chai spice, maple syrup, autumn recipe, spiced bread, fall baking, glazed pumpkin bread