Go Back
–+ servings
Pumpkin chai bread 1

Pumpkin Chai Bread

This unexpected fusion of fall's favorite squash with exotic chai spices creates a loaf that's both familiar and intriguingly different – the perfect balance between American tradition and global influence.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 45 minutes
Total Time 2 hours
Course Breakfast, Dessert
Cuisine American, Fusion
Servings 12 slices
Calories 245 kcal

Equipment

  • 9×5-inch loaf pan
  • Parchment Paper
  • Mixing Bowls
  • Wire Cooling Rack

Ingredients
  

For the bread

  • 1¾ cups all-purpose flour substitute whole wheat flour for a nuttier texture
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon loose black tea leaves finely ground (or 2 chai tea bags, contents removed)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground nutmeg
  • 1 cup pure pumpkin puree not pumpkin pie filling
  • ½ cup vegetable oil coconut oil works beautifully for added flavor
  • 2 large eggs room temperature
  • 1½ cups granulated sugar can reduce to 1¼ cups without affecting texture
  • ¼ cup strongly brewed black tea cooled

For the chai glaze (optional)

  • 1 cup powdered sugar
  • 2 tablespoons strongly brewed chai tea cooled
  • ¼ teaspoon vanilla extract
  • 1 pinch cardamom

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang on the long sides for easy removal.
  • In a medium bowl, whisk together the flour, baking soda, salt, ground tea leaves, and all spices (cinnamon, ginger, cardamom, cloves, black pepper, and nutmeg).
  • In a large bowl, whisk together the pumpkin puree and oil until smooth. Add eggs one at a time, mixing well after each addition. Beat until the mixture becomes slightly lighter in color.
  • Add the sugar to the wet ingredients and mix until fully incorporated. Then slowly pour in the brewed tea while mixing.
  • Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Stop when you still see a few small streaks of flour.
  • Pour the batter into your prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Allow the bread to cool in the pan for 15 minutes before using the parchment overhang to lift it out. Transfer to a wire rack to cool completely.
  • For the optional chai glaze: Whisk all glaze ingredients together until smooth. Drizzle over the cooled bread for an extra punch of chai flavor.

Notes

- Using pumpkin pie filling instead of pure pumpkin puree will introduce unwanted sweeteners and spices that clash with the chai flavor profile.
- For a stronger chai flavor, consider increasing the cardamom to ¾ teaspoon.
- The bread is perfect at 200°F (93°C) internal temperature if using an instant-read thermometer.
- For muffins, pour the batter into a lined 12-cup muffin tin and reduce baking time to 20-25 minutes.

Nutrition

Calories: 245kcalCarbohydrates: 38gProtein: 3gFat: 9gSaturated Fat: 1.5gSodium: 180mgFiber: 1.5gSugar: 25g
Keyword Pumpkin Bread, Chai Spices, Fall Baking, Quick Bread, Pumpkin Chai
Tried this recipe?Let us know how it was!