Chai Pumpkin Bread

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When the air turns crisp and the leaves start crunching beneath your feet, there’s nothing more comforting than a slice of homemade pumpkin bread. But imagine taking that classic fall treat and giving it a fragrant, spiced twist inspired by chai tea. That’s exactly what this Chai Pumpkin Bread delivers — a moist, flavorful loaf that smells like a cozy afternoon in your favorite café and tastes like autumn in every bite.

Pumpkin bread on its own is already a seasonal favorite — moist, slightly sweet, and deeply satisfying. But when you infuse it with the aromatic spices of chai — cinnamon, cardamom, ginger, cloves, and nutmeg — it becomes something truly special. The result is a loaf that’s perfectly balanced between earthy pumpkin flavor and the warming spice blend that chai lovers enjoy.

Why You’ll Love It

This chai pumpkin bread isn’t just another seasonal recipe — it’s a comforting ritual. Whether you bake it on a lazy Sunday morning or wrap up slices to share with friends, it’s the kind of treat that feels homemade in the best way. The spices, the pumpkin, and the aroma all come together to remind you why fall baking is so special. For me, Fall has not even began until I’ve baked my first pumpkin loaf of the season.

So the next time you’re craving something cozy and flavorful, skip the pumpkin spice latte and bake this instead. Trust me — your kitchen will thank you, and your taste buds will too.

The Inspiration Behind Chai Pumpkin Bread

I’ve always loved the warm spices in a classic chai latte — cinnamon, cardamom, ginger, cloves, and a touch of black pepper. They’re aromatic and soothing, the kind of flavors that linger and make you feel instantly at home. One chilly morning, as I was whisking pumpkin purée for a standard pumpkin bread recipe, and I thought: “why not combine the two?”

The result was beyond what I expected — a bread that’s not only rich and moist but layered with deep, spiced complexity. The chai spices don’t overpower the pumpkin; instead, they enhance it, adding warmth and dimension. It’s like your favorite fall drink transformed into a loaf. Plus sometimes, it is good to put a new spin on a favorite.

What Makes This Bread Special

This isn’t your average pumpkin bread. It’s elevated with chai spice blend that adds a touch of sophistication and comfort. You’ll find familiar notes of:

• Cinnamon: for sweetness and warmth. I choose Ceylon cinnamon for this recipe as it is a true cinnamon that has a much more mellower flavor than the typical grocery store Cassia cinnamon.
• Cardamom: that signature chai aroma with a hint of citrus. In general, I have a love hate relationship with cardamom as I find it can be an overpowering spice. However, I recently tried this Spice Way Cardamom that was not as bad. It had a bit smoother taste.
• Ginger: a zesty spice that pairs beautifully with pumpkin. I love ginger in so many things so it was a must for this recipe.
• Cloves and nutmeg: to deepen the flavor
• Black pepper: This is a weird one, but just a pinch, for that authentic chai kick

The texture is soft and tender with a streusel crust, and the scent while baking? Absolute heaven. The moment it comes out of the oven, your whole kitchen will smell like fall candles come to life. This is absolutely a perfect addition to your Thanksgiving table.

Tips for Perfect Chai Pumpkin Bread

• Use real pumpkin purée: Not pumpkin pie filling — the pure stuff gives the best texture and flavor. Pumpkin pie filling also has spices and things added to it already. Puree gives you more control with what you choose to add. Pumpkin puree is also thicker with less moisture which allows you to control the moisture content as well.
• Don’t overmix: Stir just until the batter comes together for a tender crumb. Too much mixing will activate the gluten in the flour which usually results in a tougher cake.
• Enhance with add-ins: Try folding in chopped pecans, walnuts, or even white chocolate chips for extra indulgence. My favorite are walnuts.
• Drizzle with glaze: As an alternative to the streusel topping try a simple vanilla or maple glaze on top. This turns this loaf into a showstopper. Maple is very nice for Thanksgiving.

Serving Ideas

• Morning treat: Toast a slice and spread a bit of butter or cream cheese on top.
• Snack: Pair it with a warm chai latte or coffee for a perfectly spiced break.
• Dessert twist: Serve with a dollop of whipped cream or a scoop of vanilla ice cream after dinner.

Ingredients and Tips

Flour- I used all-purpose flour for this recipe. I wanted tenderness to this bread, so all purpose flour was the best choice.

Chai Tea Powder- Chai tea powder was the main focus in this recipe. I recently purchased some Blue Lotus Chai Tea powder. I fell in love with it immediately, and it turned out to be a great ingredient for this bread.

Pumpkin Puree- Pumpkin puree is a must for this recipe and in other pumpkin bread recipes. Pumpkin puree does not have the water content nor extra spices of pumpkin pie filling, which makes it a great ingredient for baking. I recommend Libby’s pumpkin puree but Baker’s Corner pumpkin puree is also a good one.

Butter Extract- Since this is a oil based bread, adding butter extract is necessary as the flavor of butter truly elevates this bread.

How To Make Chai Pumpkin Bread

I have written out the most important parts of this recipe in a step-by-step sequence of images along with the instructions for the Double Chocolate Scones. You can find the full sequence of instruction in the recipe card below.

1. Combine all streusel ingredients. Mix until it forms a crumble. Set aside.

2. In a large bowl, combine the vegetable/coconut oil, sugar, and brown sugar using a hand/stand mixer. Mix until well until combined, about 30-40 seconds.

3. Add 2 large eggs and mix until fluffy.

4. Add the pumpkin puree, milk, chai tea powder, vanilla extract, butter extract, and food coloring (if using). Mix until well combined. Set aside.

5. To your bowl of flour, add the cinnamon, ginger, nutmeg, cloves, salt, baking soda, and baking powder. Whisk until well combined.

6. Add dry ingredients to wet ingredients. With a spoon or very slowly with your mixer, mix until just combined and no noticeable lumps. (NOTE: Do not over mix. We do not want to develop gluten as that will make the bread tough.)

7. Add the batter to your prepared loaf pan. Sprinkle with the streusel topping.

8. Bake at 350°F for 1 hour to 1hr 10mins or until a toothpick inserted comes out clean.

9. Cool in pan about 11 mins. Remove from pan. Dust the top with powdered sugar and let cool completely before serving.

10. Enjoy!! 😊

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