Why You’ll Love Chai Spice Maple Pumpkin Bread Recipe
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Bursting with bold chai spice flavor
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Naturally sweetened with maple syrup
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Moist and tender texture from pumpkin puree
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Simple to make with pantry staples
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Perfect for fall gatherings, breakfast, or dessert
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Freezes well for later
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Can be made dairy-free
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Makes your kitchen smell amazing
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Great use for leftover canned pumpkin
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A cozy alternative to traditional pumpkin bread
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking soda
baking powder
salt
ground cinnamon
ground ginger
ground cloves
ground cardamom
ground nutmeg
ground black pepper
pumpkin puree
maple syrup
vegetable oil or melted butter
eggs
vanilla extract
Directions
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Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
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In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices.
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In a separate large bowl, whisk together the pumpkin puree, maple syrup, vegetable oil or melted butter, eggs, and vanilla extract until smooth.
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Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Avoid overmixing.
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Pour the batter into the prepared loaf pan and spread evenly.
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Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
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Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and timing
This recipe makes 1 standard loaf, yielding approximately 10 slices.
Prep time: 15 minutes
Bake time: 50–60 minutes
Cooling time: 30 minutes
Total time: about 1 hour 45 minutes
Variations
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Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
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Vegan: Use flax eggs (2 tbsp flaxseed meal + 6 tbsp water) and plant-based butter or oil.
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Nutty Twist: Fold in ½ cup chopped walnuts or pecans.
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Extra Sweet: Add ½ cup chocolate chips or a cinnamon sugar topping.
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Mini Loaves: Bake in mini loaf pans and reduce bake time to 25–30 minutes.
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Coconut Oil: Swap vegetable oil with melted coconut oil for added flavor.
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Orange Zest: Add 1 tsp orange zest for a citrusy lift.
Storage/Reheating
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Room Temperature: Store wrapped in plastic wrap or an airtight container for up to 3 days.
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Refrigerator: Keeps well in the fridge for up to 1 week. Let it come to room temperature before serving or warm slightly.
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Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
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To Reheat: Microwave individual slices for 10–15 seconds or toast lightly for a warm, slightly crisp texture.
FAQs
What makes this pumpkin bread moist?
The combination of pumpkin puree, maple syrup, and oil ensures a moist and tender texture without being greasy.
Can I substitute honey for maple syrup?
Yes, you can use honey, though it will slightly alter the flavor. Maple syrup gives it a signature warm, earthy sweetness.
Can I use canned pumpkin pie filling instead of puree?
No, pumpkin pie filling contains added sugar and spices, which will throw off the flavor balance of the recipe.
Is this bread spicy?
It’s warmly spiced but not hot. The chai spices add depth, while the black pepper gives a subtle kick.
Can I make this bread ahead of time?
Absolutely. This bread tastes even better the next day as the flavors meld. Store tightly wrapped at room temperature or in the fridge.
How do I know when the bread is done?
Insert a toothpick into the center of the loaf. If it comes out clean or with a few moist crumbs, it’s ready.
Can I make muffins with this batter?
Yes, divide the batter into a muffin tin and bake at 350°F for 20–25 minutes.
Can I reduce the sugar content?
Since this uses maple syrup as the sweetener, reducing it may affect moisture and structure, but you can try using 1/3 cup instead of 1/2.
Does this recipe need a mixer?
Nope! It comes together easily with just two bowls and a whisk or spatula.
What kind of oil is best?
Neutral oils like vegetable, canola, or even light olive oil work well. You can also use melted butter for a richer taste.
Conclusion
Chai Spice Maple Pumpkin Bread is the perfect fusion of fall flavors and cozy spice. With its moist crumb, fragrant aroma, and naturally sweetened profile, it’s a comforting treat that’s simple to make and always satisfying. Whether you’re baking for a holiday brunch, a cozy breakfast, or just because, this loaf delivers warmth in every bite.
Chai Spice Maple Pumpkin Bread
A moist and flavorful pumpkin bread infused with warm chai spices and naturally sweetened with maple syrup—perfect for fall baking or cozy mornings.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Breads
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/4 tsp ground black pepper
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, cardamom, nutmeg, and black pepper.
- In a large bowl, whisk together the pumpkin puree, maple syrup, vegetable oil or melted butter, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- You can substitute coconut oil for vegetable oil for a slightly different flavor.
- This bread tastes even better the next day as the flavors deepen.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
