Go Back
Chai Spice Maple Pumpkin Bread Recipe
Ash Tyrrell

Chai Spice Maple Pumpkin Bread Recipe

The first time I baked this chai spice maple pumpkin bread, my kitchen smelled like a cozy autumn café. I remember slicing into the warm loaf and noticing how incredibly soft and fragrant it was. The combination of pumpkin, maple syrup, and chai spices created such a comforting flavor that I immediately knew this recipe was a keeper.
Print Recipe Pin Recipe
Total Time 55 minutes
Servings: 9
Ingredients Method Notes

Ingredients
  

  • 1/4 cup butter melted – Melted butter adds rich flavor and keeps the bread moist.
  • 1 cup pumpkin puree – Use pure pumpkin puree not pumpkin pie filling, for the best texture.
  • 1/3 cup Greek yogurt – Helps make the bread soft and tender while adding a subtle tang.
  • 2 large eggs – Provide structure and help the loaf rise beautifully.
  • 1/2 cup light brown sugar – Adds sweetness and a light caramel flavor.
  • 1/4 cup maple syrup – Gives the bread natural sweetness and a signature maple aroma.
  • 1 teaspoon vanilla extract – Enhances the overall flavor of the bread.
  • 1 1/2 cups all-purpose flour – The base that gives the loaf structure.
  • 1 teaspoon baking soda – Helps the bread rise and become fluffy.
  • 1/2 teaspoon baking powder – Adds extra lift for a soft texture.
  • 1/2 teaspoon salt – Balances the sweetness and enhances the spices.
  • 1/2 teaspoon ground cinnamon – Adds warmth and classic fall flavor.
  • 1/2 teaspoon ground cardamom – Gives a distinctive chai spice aroma.
  • 1/2 teaspoon ground ginger – Adds subtle spice and warmth.
  • 1/4 teaspoon ground allspice – Brings a rich depth of flavor.
  • 1/4 teaspoon ground cloves – A strong spice that completes the chai flavor profile.
  • 1/2 cup powdered sugar – Creates a smooth and sweet glaze.
  • 2 tablespoons maple syrup – Adds maple flavor to the topping.
  • 1 –2 teaspoons milk – Helps achieve a drizzle-friendly glaze consistency.

Method
 

  1. Start by preheating your oven to 350°F (175°C). Line a 9×5 loaf pan with parchment paper so the bread can be easily removed later. Lightly grease the paper if needed to prevent sticking.
  2. In a large bowl, whisk together the melted butter, pumpkin puree, Greek yogurt, eggs, brown sugar, maple syrup, and vanilla extract. Keep mixing until the mixture becomes smooth and creamy with an even orange color.
  3. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon, cardamom, ginger, allspice, and cloves. This mixture creates the signature chai spice flavor that makes the bread so aromatic.
  4. Gradually add the dry ingredients to the wet mixture. Gently fold everything together until just combined. Avoid overmixing because it can make the bread dense instead of soft.
  5. Pour the batter into the prepared loaf pan. Use a spatula to smooth the top so the bread bakes evenly. This step also helps give the loaf a neat shape.
  6. Place the pan in the oven and bake for about 45–50 minutes. The bread is ready when a toothpick inserted into the center comes out clean or with only a few crumbs.
  7. Allow the bread to cool completely on a wire rack before glazing. Mix powdered sugar, maple syrup, and milk until smooth, then drizzle generously over the loaf. Let the glaze set for about 10 minutes before slicing.

Notes

  • I always use pure maple syrup, because the flavor is richer and more authentic.
  • I like letting the bread cool completely before slicing so the texture stays soft and not crumbly.
  • Sometimes I add a pinch of extra cinnamon for a stronger chai aroma.
  • I’ve found that lining the pan with parchment paper makes removing the loaf incredibly easy.
  • I prefer drizzling a generous amount of glaze because it adds extra sweetness to every slice.