Chai 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
Scale
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
Find it online: https://cookwithyana.com/chai-spice-maple-pumpkin-bread-recipe/
