Chai Spice Maple Pumpkin Bread Recipe
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.
- 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
Scale
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
- 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.
- Mix dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, chai spices, and salt until evenly combined.
- 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.
- 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.
- 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.
- 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
