Ingredients

1/4 cup butter, melted

1 cup pumpkin puree

1/3 cup Greek yogurt

2 large eggs

1/2 cup light brown sugar (or coconut sugar)

1/4 cup maple syrup

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon cardamom

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 cup powdered sugar

2 tablespoons maple syrup

1-2 teaspoons milk

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal. Set it aside.

Step 2: In a large bowl, whisk together the melted butter, pumpkin puree, Greek yogurt, eggs, brown sugar, maple syrup, and vanilla extract until smooth and well combined.

Step 3: In a separate bowl, sift or whisk together the flour, baking soda, baking powder, salt, cinnamon, cardamom, ground ginger, allspice, and cloves.

Step 4: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the bread tender. Scrape the batter into the prepared loaf pan and smooth the top gently.

Step 5: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool completely on a wire rack.

Step 6: To make the maple glaze, whisk together the powdered sugar, maple syrup, and 1 teaspoon of milk in a small bowl. Add more milk a little at a time until the glaze reaches a drizzling consistency.

Step 7: Pour the glaze evenly over the cooled pumpkin bread. Let it stand for about 10 minutes to set before slicing and serving. Enjoy your flavorful pumpkin bread!

Tips & Variations

For a nuttier texture, add 1/2 cup chopped walnuts or pecans to the batter before baking.

You can substitute the Greek yogurt with sour cream or applesauce for a different moisture profile.

Use coconut sugar instead of brown sugar for a subtle caramel flavor and a slightly lower glycemic index.

Adjust the chai spices to your preference, increasing cinnamon or cardamom for a stronger spice aroma.

Storage

Store the pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to one week or freeze sliced portions in a sealed bag for up to 3 months. Reheat slices gently in the microwave or toaster oven before serving.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient choice. Just be sure to use 100% pure pumpkin without added spices or sweeteners.

Can I make this bread gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Baking times may vary slightly, so check doneness with a toothpick.