Chai Spice Maple Pumpkin Bread Recipe

Introduction

This Chai Spice Maple Pumpkin Bread combines warm autumn flavors with a moist texture that’s perfect for breakfast or a cozy snack. Infused with chai spices and sweetened with maple syrup, it offers a delightful twist on traditional pumpkin bread.

Ingredients

• 1 cup pumpkin puree
• 2 cups all-purpose flour
• ½ cup pure maple syrup
• 1 tablespoon chai spice blend (cinnamon, cardamom, ginger, cloves, and black pepper)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• ½ cup vegetable oil or melted butter

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
2. Step 2: In a large bowl, whisk together the flour, chai spice blend, baking powder, baking soda, and salt until well combined.
3. Step 3: In another bowl, beat the eggs with the pumpkin puree, maple syrup, and oil until smooth and fully mixed.
4. Step 4: Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Avoid overmixing to keep the bread tender.
5. Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Step 6: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

• For extra richness, stir in ½ cup chopped nuts or chocolate chips before baking.
• Use homemade pumpkin puree for the best flavor and texture.
• Adjust the chai spice blend to suit your taste—add more cinnamon for sweetness or extra black pepper for a spicy kick.
• If you prefer a less sweet bread, reduce the maple syrup slightly and add a bit of brown sugar if needed for balance.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient choice for this bread. Just be sure you use pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.

Can I substitute maple syrup with another sweetener?

You can substitute maple syrup with honey or agave nectar in equal amounts. Keep in mind this may slightly alter the flavor and texture of the bread.

Chai Spice Maple Pumpkin Bread Recipe

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★★★★★

4.7 from 103 reviews

This Chai Spice Maple Pumpkin Bread is a moist, flavorful loaf perfect for autumn or any time you crave warm spices and a touch of sweetness. Infused with cozy chai spices and naturally sweetened with maple syrup, this pumpkin bread combines the earthy richness of pumpkin puree with aromatic flavors, baked to a tender, golden finish.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (approximately 10-12 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons chai spice blend (a mix of cinnamon, ginger, cardamom, cloves, and nutmeg)
• ½ teaspoon salt

Wet Ingredients

• 1 cup pumpkin puree
• ¾ cup pure maple syrup
• ¼ cup vegetable oil or melted butter
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven and prepare pan. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, chai spices, and salt until evenly combined.
3. Combine wet ingredients. In a separate bowl, beat the eggs, then stir in the pumpkin puree, maple syrup, oil (or melted butter), and vanilla extract until the mixture is smooth and uniform.
4. Make the batter. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing to keep the bread tender.
5. Pour and bake. Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
6. Cool and serve. Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your warm chai spice maple pumpkin bread.

Notes

• You can substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
• Adjust the chai spice blend amounts to your taste preference for spice intensity.
• Maple syrup adds natural sweetness but you can replace it with honey if preferred.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• This bread freezes well; wrap tightly and freeze up to 3 months.

Keywords: chai spice bread, pumpkin bread, maple syrup bread, fall baking, spiced pumpkin loaf