Every fall, as the leaves begin to golden and the days grow shorter, I find myself pulled back to the kitchen by memories of spiced air and warm ovens. There’s a certain magic that only autumn can conjure—a time for wrapping your hands around mugs of hot drinks, bundling up in soft sweaters, and leaning into the comfort of nostalgic recipes. At the heart of this season for me is Chai Spice Maple Pumpkin Bread.
This isn’t just any pumpkin bread. This loaf is infused with a blend of chai-inspired spices—cardamom, cinnamon, ginger, and cloves—that awaken your senses with every slice. Swirled into this spiced base is the subtle sweetness of maple syrup, a flavor that feels like it was made for October. The result is a bread that’s not only comforting but also deeply flavorful, with layers of warmth that unfold bite after bite.
My love for this recipe began on a rainy October weekend years ago, when I first experimented with combining pumpkin and chai spices. I remember wrapping a fresh loaf in a tea towel and bringing it to a friend’s bonfire gathering. The entire thing vanished before the marshmallows even came out—and everyone begged for the recipe. Since then, it’s become my go-to fall bake, something I return to year after year.
Whether you’re baking for a cozy brunch, a festive fall potluck, or just to make your home smell incredible, this bread is a celebration of all things autumn.
Why You’ll Love This Recipe
- Pure fall flavor: This pumpkin bread is loaded with cozy chai spices that smell and taste like fall in every bite.
- Simple ingredients: Pantry staples like flour, sugar, and spices pair with pumpkin purée and maple syrup for an effortless loaf.
- Moist and tender: Thanks to Greek yogurt and pumpkin, the crumb is soft and velvety.
- Make-ahead friendly: This bread tastes even better the next day as the flavors meld and deepen.
- Perfect for sharing: A crowd-pleaser at brunch tables, bake sales, or just with a warm cup of tea.
Chai Spice Maple Pumpkin Bread: A Cozy Slice of Fall
Description
Every fall, as the leaves begin to golden and the days grow shorter, I find myself pulled back to the kitchen by memories of spiced air and warm ovens. There’s a certain magic that only autumn can conjure—a time for wrapping your hands around mugs of hot drinks, bundling up in soft sweaters, and leaning into the comfort of nostalgic recipes. At the heart of this season for me is Chai Spice Maple Pumpkin Bread.
This isn’t just any pumpkin bread. This loaf is infused with a blend of chai-inspired spices—cardamom, cinnamon, ginger, and cloves—that awaken your senses with every slice. Swirled into this spiced base is the subtle sweetness of maple syrup, a flavor that feels like it was made for October. The result is a bread that’s not only comforting but also deeply flavorful, with layers of warmth that unfold bite after bite.
My love for this recipe began on a rainy October weekend years ago, when I first experimented with combining pumpkin and chai spices. I remember wrapping a fresh loaf in a tea towel and bringing it to a friend’s bonfire gathering. The entire thing vanished before the marshmallows even came out—and everyone begged for the recipe. Since then, it’s become my go-to fall bake, something I return to year after year.
Whether you’re baking for a cozy brunch, a festive fall potluck, or just to make your home smell incredible, this bread is a celebration of all things autumn.
Ingredients
- For the Bread
-
¼ cup unsalted butter, melted
-
1 cup pumpkin purée
-
⅓ cup Greek yogurt
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2 large eggs
-
½ cup light brown sugar
-
¼ cup pure maple syrup
-
1 tsp vanilla extract
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1½ cups all-purpose flour
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1 tsp baking soda
-
½ tsp baking powder
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½ tsp salt
-
½ tsp ground cinnamon
-
½ tsp ground cardamom
-
½ tsp ground ginger
-
¼ tsp ground allspice
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¼ tsp ground cloves
- For the Maple Glaze
-
½ cup powdered sugar
-
2 tbsp pure maple syrup
-
1–2 tsp milk (dairy or non-dairy)
Instructions
-
Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, allowing a bit of overhang for easy removal. Grease lightly. -
Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter, pumpkin purée, Greek yogurt, eggs, brown sugar, maple syrup, and vanilla. The mixture should be smooth and glossy, with a rich orange hue from the pumpkin. -
Combine the Dry Ingredients
In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, cardamom, ginger, allspice, and cloves. This blend creates the classic chai aroma that will make your kitchen smell amazing. -
Bring It All Together
Add the dry mixture to the wet ingredients and gently fold everything together. Be careful not to overmix—the goal is to just combine until no flour streaks remain. Overmixing can lead to a dense loaf. -
Bake the Bread
Pour the batter into the prepared loaf pan and smooth out the top with a spatula. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. -
Cool and Glaze
Allow the bread to cool in the pan for 15 minutes, then lift it out and let it cool completely on a wire rack. Once cool, whisk together the glaze ingredients and drizzle generously over the top. Let it set for about 10 minutes before slicing.
Notes
-
This bread freezes beautifully. Slice and wrap each piece for a grab-and-go breakfast later.
-
Add chopped nuts or chocolate chips to the batter for a fun variation.
INGREDIENTS YOU’LL NEED
For the Bread
- ¼ cup unsalted butter, melted
- 1 cup pumpkin purée
- ⅓ cup Greek yogurt
- 2 large eggs
- ½ cup light brown sugar
- ¼ cup pure maple syrup
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp ground cloves
For the Maple Glaze
- ½ cup powdered sugar
- 2 tbsp pure maple syrup
- 1–2 tsp milk (dairy or non-dairy)
How to Make Chai Spice Maple Pumpkin Bread
Step-by-Step Instructions
- Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, allowing a bit of overhang for easy removal. Grease lightly. - Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter, pumpkin purée, Greek yogurt, eggs, brown sugar, maple syrup, and vanilla. The mixture should be smooth and glossy, with a rich orange hue from the pumpkin. - Combine the Dry Ingredients
In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, cardamom, ginger, allspice, and cloves. This blend creates the classic chai aroma that will make your kitchen smell amazing.
- Bring It All Together
Add the dry mixture to the wet ingredients and gently fold everything together. Be careful not to overmix—the goal is to just combine until no flour streaks remain. Overmixing can lead to a dense loaf. - Bake the Bread
Pour the batter into the prepared loaf pan and smooth out the top with a spatula. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. - Cool and Glaze
Allow the bread to cool in the pan for 15 minutes, then lift it out and let it cool completely on a wire rack. Once cool, whisk together the glaze ingredients and drizzle generously over the top. Let it set for about 10 minutes before slicing.
Helpful Tips
- Don’t skip the spices: The cardamom and cloves really elevate the chai flavor. If you love spiced drinks like chai lattes, you’ll adore this combo.
- Use fresh pumpkin purée if possible for a deeper flavor, but canned works just fine.
- For a thicker glaze, reduce the milk. Want it runnier? Add an extra teaspoon.
- Make it ahead: This bread tastes even better on day two. Wrap tightly and let the spices deepen overnight.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Total Time: 55–60 minutes
- Yield: 1 loaf (about 9 slices)
- Category: Quick Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- This bread freezes beautifully. Slice and wrap each piece for a grab-and-go breakfast later.
- Add chopped nuts or chocolate chips to the batter for a fun variation.
Nutritional Information (Approximate per slice)
- Calories: 247
- Carbohydrates: 43g
- Protein: 4.5g
- Fat: 6.7g
- Fiber: 1.5g
- Sugar: 21g
Frequently Asked Questions
Can I make this gluten-free?
Yes! Substitute the flour with a gluten-free all-purpose blend that includes xanthan gum.
How do I store the loaf?
Wrap tightly and store at room temperature for up to 4 days or in the refrigerator for up to 7 days.
Can I skip the glaze?
You can—but the glaze adds a beautiful maple finish that enhances the spiced loaf.
What’s the best way to serve this bread?
Slightly warm with a pat of butter, a smear of almond butter, or simply as-is with your favorite tea.
Storage Instructions
- Room Temperature: Store wrapped or in an airtight container for up to 4 days.
- Refrigerate: Keeps fresh in the fridge for up to 1 week.
- Freeze: Slice and wrap individually. Freeze for up to 3 months. Thaw at room temperature or microwave for a quick treat.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Double Chocolate Banana Bread
- A Slice of Autumn: The Story Behind Healthy No Added Sugar Pumpkin Banana Bread
- Carrot Cake Banana Bread
- Hot Fudge Brownie Bread: The Ultimate Chocolate Hug in Loaf Form
Conclusion
Baking Chai Spice Maple Pumpkin Bread isn’t just about satisfying your sweet tooth—it’s about embracing the rhythm of the season. It’s the joy of watching the loaf rise as the kitchen fills with spice-laced warmth. It’s wrapping up a slice in parchment and handing it to a neighbor. It’s taking a quiet moment for yourself with a hot drink and something homemade.