Chai Spice Maple Pumpkin Bread is a cozy, comforting treat that brings together the warm flavors of chai spices, sweet maple syrup, and rich pumpkin. It’s soft, moist, and filled with a gentle mix of cinnamon, cardamom, ginger, and cloves that make every bite feel like a hug on a chilly day.
I love making this bread on a weekend morning when the house smells amazing from the spices and pumpkin baking together. It’s one of those recipes that feels special but is actually pretty simple to put together. I always find myself slicing an extra piece just to enjoy with a cup of tea or coffee—it’s that good!
It’s great for sharing, too. Whether you’re bringing it to a friend’s house or serving it at a family breakfast, everyone seems to enjoy the unique mix of flavors that’s a little different from your usual pumpkin bread. Plus, that hint of maple adds a subtle sweetness that’s just the right touch without being too much.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin works perfectly here, but homemade puree is even better if you have time. It keeps the bread moist and adds that classic pumpkin flavor.
Chai Spices: The mix of cinnamon, ginger, cardamom, cloves, and nutmeg gives the bread its unique warmth. If you don’t have cardamom or cloves, you can leave them out or add a pinch more cinnamon for extra coziness.
Maple Syrup: Maple syrup adds depth and natural sweetness. If it’s hard to find, honey or light corn syrup can work, but maple creates that signature flavor you don’t want to miss.
Yogurt or Sour Cream: This ingredient keeps the bread extra tender and moist. Greek yogurt is my favorite for a slight tang, but regular yogurt or sour cream both work well as substitutes.
How Do You Make Sure the Pumpkin Bread Comes Out Moist and Tender?
Here are a few tips to keep your pumpkin bread soft and perfectly textured:
- Use room temperature butter and eggs so they blend smoothly, helping the batter hold air for a lighter crumb.
- Add the flour in parts, alternating with yogurt or sour cream. This helps keep the batter from becoming too thick and prevents overmixing.
- Mix gently and just until combined. Overmixing the batter causes toughness, so stop when you don’t see dry flour.
- Check doneness with a toothpick near the end of baking to avoid drying out the bread.
- Let the bread cool before glazing. This stops the glaze from melting off and keeps the top glossy and smooth.
Equipment You’ll Need
- 9×5 inch loaf pan – I like this size because it helps the bread bake evenly and makes a nice, tall loaf.
- Mixing bowls – one medium and one large for mixing the dry ingredients and wet ingredients separately.
- Whisk or hand mixer – makes blending the spices and batter smooth and easy.
- Rubber spatula – helps fold the ingredients together without overmixing.
- Toothpick or cake tester – to check when your bread is baked just right.
- Cooling rack – cool the bread fully so the glaze sticks nicely without slipping off.
Flavor Variations & Add-Ins
- Chocolate chips or chopped nuts – fold in a handful for extra texture and flavor. Perfect for a little added crunch or sweetness.
- Raisin or dried cranberries – sprinkle these into the batter for a tart contrast to the sweet spices.
- Swirl in cream cheese or mascarpone – for a rich, creamy ribbon running through the bread.
- Spice adjustments – add an extra pinch of cinnamon or ginger if you love more warmth or a dash of vanilla or orange zest to brighten the flavors.
Chai Spice Maple Pumpkin Bread
Ingredients You’ll Need:
For the Bread:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ cup unsalted butter, softened
- ½ cup pure maple syrup
- ½ cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree (canned or fresh)
- 1 tsp vanilla extract
- ⅓ cup plain yogurt or sour cream
For the Maple Glaze:
- ½ cup powdered sugar
- 2 tbsp pure maple syrup
- 1–2 tsp milk or cream (as needed for consistency)
How Much Time Will You Need?
This pumpkin bread takes about 15 minutes to prepare, around 55–65 minutes to bake, plus some cooling time before glazing. So, set aside about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prep Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan well, and if you like, line it with parchment paper to make removing the bread easier.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg until they’re well combined and fragrant.
3. Combine Wet Ingredients:
In a large bowl, beat the softened butter, maple syrup, and granulated sugar together until light and fluffy. Then, add the eggs one at a time, beating well after each one. Mix in the pumpkin puree and vanilla extract until the mixture is smooth.
4. Bring It All Together:
Add the dry ingredient mixture to the wet in three parts, alternating with the yogurt or sour cream—start and end with the dry mix. Stir gently with a spatula just until everything is combined. Be careful not to overmix to keep the bread tender.
5. Bake the Bread:
Pour the batter evenly into your prepared pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for about 10 minutes, then transfer it onto a wire rack to cool completely.
6. Make and Add the Glaze:
While the bread cools, whisk the powdered sugar and maple syrup together in a small bowl. Add milk or cream a teaspoon at a time until the glaze is just thin enough to drizzle. Drizzle it over the cooled bread and let it set for a few minutes before slicing.
Enjoy a warm slice with your favorite cup of tea or coffee, savoring the cozy spices and sweet maple notes in every bite!
Can I Use Canned Pumpkin or Should I Make Fresh Pumpkin Puree?
Both work great! Canned pumpkin is convenient and consistent, but fresh homemade puree adds a lovely natural sweetness. Just be sure any fresh pumpkin puree is well cooked and pureed smoothly before using.
Can I Substitute the Yogurt or Sour Cream?
Yes! You can swap plain yogurt or sour cream with buttermilk or even a vegan yogurt if needed. The goal is to keep the bread moist and tender, so any creamy ingredient works well.
How Should I Store Leftover Pumpkin Bread?
Store cooled pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months—thaw at room temperature before serving.
Is It Possible to Make This Bread Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking, and be sure to check any added ingredients like baking soda or spices for gluten-free certification.
