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Chai Spice Maple Pumpkin Bread Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://cookedbycleo.com/chai-spice-maple-pumpkin-bread-recipe/