Chai Spice Maple Pumpkin Bread You'll Crave

There's something magical about pulling a warm loaf of spiced pumpkin bread from the oven as the leaves start to turn. The scent of cinnamon and cardamom fills my tiny kitchen, mixing with maple sweetness - it's pure autumn comfort. This chai spice maple pumpkin bread recipe came from years of tweaking, trying to capture that perfect balance of earthy pumpkin, warm chai spices, and just the right touch of maple syrup.

I'll never forget the first time I added black tea leaves to my pumpkin bread batter on a whim. The subtle floral notes mixed with ginger and cloves created something special - like drinking a cozy chai latte in bread form. Now I make it weekly when pumpkin season hits, always with a generous drizzle of maple glaze. Trust me, one bite of this moist, fragrant loaf and you'll be hooked.

Why You’ll Love This Chai Spice Maple Pumpkin Bread

This isn’t just any pumpkin bread—it’s a hug in loaf form. Here’s why it steals the show every fall:

• Bold, cozy flavors: The chai spice blend (cardamom, ginger, cloves) gives it that warm, slightly exotic kick—like your favorite tea shop’s signature drink, but in bread form.
• Unbelievably moist: Greek yogurt and pumpkin puree team up to keep every slice tender—no sad, dry crumbs here!
• Effortless to make: One bowl for wet ingredients, one for dry—mix, bake, and bask in the compliments.
• That maple magic: Real maple syrup sweetens the batter and stars in the glaze, adding depth you just can’t get from plain sugar.

Bonus? Your kitchen will smell like autumn heaven while it bakes.

Ingredients for Chai Spice Maple Pumpkin Bread

Gather these simple ingredients to create pumpkin bread magic (I promise you probably have most in your pantry already!):

Wet Ingredients

• ¼ cup butter, melted and slightly cooled (or coconut oil for dairy-free)
• 1 cup pumpkin puree - not pie filling! Libby's or homemade both work great
• ⅓ cup Greek yogurt (regular plain yogurt works too)
• 2 large eggs, room temperature if possible
• ½ cup light brown sugar, packed - or coconut sugar for deeper flavor
• ¼ cup pure maple syrup - the real stuff, please!
• 1 teaspoon vanilla extract - my secret splash extra never hurts

Dry Ingredients

• 1-½ cups all-purpose flour (I've used half whole wheat with success)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• Spice blend: ½ teaspoon cinnamon, ½ teaspoon cardamom, ½ teaspoon ginger, ¼ teaspoon allspice, ¼ teaspoon cloves (feel free to adjust - I often add an extra pinch of cardamom!)

Pro tip: Measure your flour correctly! Spoon it into the measuring cup and level off - no packing it down.

How to Make Chai Spice Maple Pumpkin Bread

Ready to fill your home with that irresistible pumpkin spice aroma? Let's bake this beauty together - I'll walk you through each step so yours turns out perfectly moist and fragrant every time.

Mixing the Batter

First things first: preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan. I like using butter or that handy cake goop I mentioned earlier - it never fails me!

Now, grab two bowls - one for wet ingredients, one for dry. In the first bowl, whisk together the melted butter (cooled slightly so it doesn't cook the eggs!), pumpkin puree, yogurt, eggs, brown sugar, maple syrup, and vanilla until smooth. Don't worry if it looks a bit lumpy at first - just keep stirring until everything's happily combined.

In the second bowl, whisk together all the dry ingredients - flour, baking soda, baking powder, salt, and those glorious chai spices. Here's where you can take a deep sniff - that spicy fragrance is everything!

Now the magic moment: gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Stop mixing the second moment you stop seeing flour streaks - overmixing is the enemy of tender pumpkin bread!

Baking and Cooling

Pour that gorgeous orange batter into your prepared pan (it should be about ⅔ full) and pop it in the oven. Set your timer for 50 minutes, but don't wander off just yet - oven temperatures vary!

Around the 45-minute mark, start checking for doneness. The top should be golden with maybe some cracks - that's normal and beautiful! Insert a toothpick near the center - it should come out with just a few moist crumbs clinging to it.

Once baked, let the loaf cool in the pan for at least 10 minutes - I know it's hard to resist, but this prevents it from breaking apart. Then carefully transfer it to a wire rack to cool completely before glazing (about an hour). Waiting is torture, but that maple glaze slides right off warm bread!

Maple Glaze & Serving Suggestions

That glossy maple drizzle takes this pumpkin bread from great to "oh-my-goodness-I-need-another-slice" magical. Simply whisk powdered sugar with maple syrup and a splash of milk until it ribbons off your spoon - thick enough to cling, but thin enough to cascade beautifully down the sides. My trick? Let the glaze sit for 2 minutes after mixing - it thickens slightly for picture-perfect drips.

Serve slices with strong black tea to echo the chai spices, or go full cozy mode with whipped cream and extra maple syrup pooling on the plate. Morning, noon, or midnight snack - no judgment here!

Expert Tips for Perfect Chai Spice Maple Pumpkin Bread

After baking this loaf more times than I can count, I've picked up some foolproof tricks to guarantee bakery-worthy results every single time. Take notes!

• Spice it your way: Love cardamom? Add an extra pinch! Not a clove fan? Swap in black pepper for a different kind of warmth. This recipe is super forgiving.
• Oven thermometer is key: My old oven ran 15°F cold - no wonder my early loaves took forever! A $5 thermometer ensures perfect baking time.
• Stop the soggy bottom: If your loaf's still damp underneath, pop it back in the turned-off oven for 10 minutes with the door cracked - residual heat firms it up perfectly.
• Room temp ingredients matter: Cold eggs and yogurt can make the batter seize up. Take them out 30 minutes early for smoother mixing.
• Wait to slice: I know it's hard, but letting it cool completely gives the crumb time to set - clean cuts every time!

Now you're armed with all my best secrets - go forth and bake with confidence!

Storage and Reheating Instructions

This pumpkin bread stays moist for days when stored right! Let it cool completely first (glaze and all), then wrap tightly in plastic or seal in an airtight container. It'll keep at room temperature for 2-3 days, or refrigerate for up to a week (though I doubt it'll last that long!). For warm slices, pop them in the toaster oven for 30 seconds - the maple glaze gets all gooey again just like fresh from the oven.

Nutritional Information

Just so you know, these numbers are estimates - your actual slice might vary depending on ingredients and how thick you cut it! Here's the scoop per serving (about 1/12th of the loaf):

• Calories: ~180
• Sugar: 15g
• Fat: 5g
• Carbs: 30g
• Protein: 3g

Not too shabby for something that tastes like dessert, right? The pumpkin and yogurt pack in some nutrients too!

FAQs About Chai Spice Maple Pumpkin Bread

I get asked these questions all the time when friends taste this loaf - here are my tried-and-true answers to help you troubleshoot:

Can I use fresh pumpkin instead of canned?

Absolutely! Roast your pumpkin until tender, then puree it smooth. Just make sure to drain excess liquid - fresh pumpkin tends to be wetter than canned. I'll often spread the puree on a towel for 10 minutes to soak up extra moisture. About 1-¼ cups fresh puree equals one can.

What's the best vegan substitute for eggs and yogurt?

For eggs, flax eggs (1 tablespoon ground flax + 3 tablespoon water per egg) work beautifully. Swap the yogurt for coconut yogurt or even applesauce - the bread might be slightly denser but still delicious! Use coconut oil instead of butter too.

My loaf sunk in the middle - what happened?

Oh no! This usually means it needed 5-10 more minutes in the oven. The toothpick test can lie - sometimes the very center needs extra time. Next time, try baking at 325°F for longer if your oven runs hot.

Can I freeze this pumpkin bread?

Yes! Wrap unglazed slices tightly in plastic, then foil. They'll keep beautifully for 2-3 months. Thaw at room temperature, then warm slightly and add fresh maple glaze right before serving.

Help! I don't have all the chai spices.

No stress - use 2 teaspoons of pumpkin pie spice as a shortcut, or make your own blend with just cinnamon, ginger, and a pinch of black pepper for warmth. The maple flavor will still shine through!

Share Your Chai Spice Maple Pumpkin Bread Experience

There’s nothing I love more than seeing your pumpkin bread creations! Did you add a special twist? Maybe an extra sprinkle of cardamom or a handful of walnuts? Tag me on Instagram so I can see your cozy masterpiece—nothing makes my day like scrolling through your autumn baking adventures.

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