Chai Spice Maple Pumpkin Bread Recipe
Introduction
This Chai Spice Maple Pumpkin Bread is a cozy, flavorful treat perfect for autumn mornings or afternoon tea. The warm chai spices combined with sweet maple syrup and pumpkin create a moist, aromatic loaf that’s easy to make and delightful to enjoy.
Ingredients
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1/2 cup pure maple syrup
- 2 teaspoons chai spice blend (cinnamon, cardamom, ginger, cloves, nutmeg)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Step 2: In a large bowl, whisk together the flour, chai spices, baking powder, baking soda, and salt.
- Step 3: In another bowl, combine pumpkin puree, maple syrup, eggs, and oil until smooth.
- Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread light.
- Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Step 6: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- For extra texture, fold in 1/2 cup chopped nuts or chocolate chips before baking.
- Use pumpkin pie spice if you don’t have a chai spice blend on hand.
- Maple syrup adds moisture and sweetness; substitute with honey if preferred.
- Ensure pumpkin puree is well-drained if homemade to avoid a soggy loaf.
Storage
Store pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. Reheat slices gently in a toaster or microwave before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly and is convenient. Just make sure to use pure pumpkin without added spices or sugar.
How do I make my pumpkin bread more moist?
Using maple syrup and oil in the batter helps keep the bread moist. Avoid overbaking, and measure flour carefully to prevent dryness.
PrintChai Spice Maple Pumpkin Bread Recipe
This Chai Spice Maple Pumpkin Bread is a moist, flavorful loaf infused with warm chai spices and sweetened naturally with maple syrup. Perfect for fall or any time you crave a cozy, spiced treat, this pumpkin bread combines the richness of pumpkin puree with aromatic cinnamon, cardamom, ginger, and cloves, baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Batter Ingredients
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 3/4 cup pure maple syrup
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, chai spices (cinnamon, ginger, cardamom, cloves), baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, beat the eggs, then add the pumpkin puree, maple syrup, vegetable oil, and vanilla extract. Mix thoroughly until smooth.
- Make the Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the bread tender.
- Pour and Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Notes
- Make sure not to overmix the batter to avoid a dense loaf.
- You can substitute all-purpose flour with whole wheat flour for added fiber, but the texture will be heartier.
- Store the pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra flavor and texture, add 1/2 cup chopped nuts or chocolate chips to the batter.
- This bread also freezes well; wrap tightly and freeze for up to 2 months.
Keywords: pumpkin bread, chai spice, maple syrup, fall baking, spiced bread, pumpkin puree, easy pumpkin bread
